Punjabi Chole Masala Recipe, How to make Chana Masala Recipe
Homemade Recipes
Homemade Recipes
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  • 9 hrs (Soaking Time)
  • 3 cups water for pressure cooking the chickpeas] or (If you don't have time for soaking, See the tips** below)
  • 1/2 tsp Pinch of soda
  • 1/4 tsp Red chili powder/lal mirch powder - 1/2 tsp Garam masala powder - 1/4 tsp Amchur powder/dry mango powder - 1 tsp Water or the stock in which the chickpeas were cooked - 1 to 1.25 cups
  • 1 cup of water, then add
  • 2 tsp of tea in it, boil
  • 2. To give a dark color to the chana
  • 4. By now the chana will be cooked, the chole should be soft when you mash it with a spoon. You will see a darker brown shade in the safed (white chana).
  • 5. Dry roast bay leaf, black cardamom, coriander seeds, cinnamon, cumin seeds, carom seeds, black peppercorns, dry red chilli, cloves, saunf and cinnamon in a pan until nice aroma starts or for around 1
  • 6. For making masala
  • 9. At that time you can add salt (adjust it according to your taste) with add about 1 to 1.25 cups of the stock in which the chana was boiled or you can also plain water instead. Stir and cover the chana.
  • 10. Cook until gravy becomes thick, it will take around 4
  • 11. Add amchur powder (dry mango powder) now and stir. Turn off the flame and transfer white chana masala curry to a serving bowl and garnish with chopped coriander leaves.



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