{"id":311,"date":"2024-04-03T12:02:59","date_gmt":"2024-04-03T12:02:59","guid":{"rendered":"https:\/\/sitaramdiwanchand.com\/blog\/?p=311"},"modified":"2026-08-24T06:06:20","modified_gmt":"2026-08-24T06:06:20","slug":"kabuli-chana-recipe","status":"publish","type":"post","link":"https:\/\/sitaramdiwanchand.com\/blog\/kabuli-chana-recipe\/","title":{"rendered":"Kabuli Chana Recipe | Punjabi Chole Recipe"},"content":{"rendered":"\n

One of the most flavored vegetarian curry recipes in India is the Punjabi Chole <\/a><\/strong>Recipe. It\u2019s a spicy curry made with chickpeas that has been cooked with onions <\/a><\/strong>and tomatoes.<\/p>\n\n\n\n

In northern India, chole is a staple dish that is necessary for every party or wedding celebration to be complete.<\/p>\n\n\n\n

A common pairing for chole is bhatura or deep-fried bread. Chole chawal, sometimes referred to as chole with rice, is a highly well-liked meal combo. In Delhi and the surrounding areas, roadside carts are frequently found serving plates of chole chawal.<\/p>\n\n\n\n

So are you guys ready to make those famous Kabuli chana masala recipes, that everybody loves to have, let\u2019s get started!<\/p>\n\n\n\n

What is Chole?<\/strong><\/h2>\n\n\n\n

An Indian dish made with chickpeas, known as \u201cchole<\/a><\/strong>,\u201d is particularly popular in the country\u2019s north.<\/p>\n\n\n\n

Chole recipe is made by soaking chole, chickpeas, or garbanzo beans, for a whole night and then cooked with onions, tomatoes, and spices.<\/p>\n\n\n\n

There are many methods for preparing a choice, and there is no right or wrong way to do it.<\/p>\n\n\n\n

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Chole is made by some with or without tomatoes, and by others without onions. While some individuals use chole masala, a particular spice blend, others just use simple spices.<\/p>\n\n\n\n

In India, two houses will rarely have the same chole recipe. However, the base of the dish remains the same.<\/p>\n\n\n\n

Ingredients of Kabuli Chana Masala Recipe<\/strong><\/h2>\n\n\n\n

Ingredients for making Kabuli chana Masala recipe or white chana recipe.<\/p>\n\n\n\n

Raw Chickpeas:<\/strong> Raw chickpeas are the first ingredient needed for making actual Punjabi chole. Although you can use canned chickpeas in this recipe, the texture will not be the same.<\/p>\n\n\n\n

Before using the raw chickpeas in the recipe, before making soak them for the entire night in simple water.<\/p>\n\n\n\n

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Spices (whole & ground):<\/strong> A lot of ground and whole spices, including bay leaf, cardamom, cinnamon, cumin, etc., are used in this recipe for the white chana recipe.<\/p>\n\n\n\n

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Ginger garlic paste:<\/strong> You can use either homemade ginger garlic paste or store-bought.<\/p>\n\n\n\n

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Tomatoes & onions:<\/strong> These make the base of this chole masala. The onions need to be very finely chopped or grated for this recipe and the tomatoes need to be pureed.<\/p>\n\n\n\n

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Black tea bags:<\/strong> Yes might seem an unusual ingredient in the form of black tea bags in this recipe. The tea bags are used only to give chole a dark color, they add nothing to the taste. You can skip them if you don\u2019t care about the color of the chole. You can even use dried amla (gooseberry) to get this dark color.<\/p>\n\n\n\n

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Kabuli Chana Recipe<\/strong><\/h2>\n\n\n\n

Follow the below-given instructions to make\u00a0spicy and delicious chole<\/a>:<\/p>\n\n\n\n

Step 1: <\/strong>Soak raw chickpeas in enough water to cover them for the entire night. you should consume about five cups of raw chickpeas in the morning after soaking two cups of them. Empty the water that the chickpeas were submerged in.<\/p>\n\n\n\n

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Step 2: <\/strong>Add 2 bay leaves, 5 green cardamom pods, 1-inch cinnamon stick, 4 to 5 whole black peppercorns, and 2 black tea bags (remove if you don\u2019t care about the color) to the stovetop pressure cooker with the chickpeas.<\/p>\n\n\n\n

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Step 3: <\/strong>Add around 5 cups of water and 1 teaspoon of salt.<\/p>\n\n\n\n

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Step 4: <\/strong>After turning off the heat, take the cooker outside to cool. Check the chickpeas and open the cooker once the steam disappears. They need to be simple for you to press using your fingers.<\/p>\n\n\n\n

If not, cook for two more whistles while closing the cooker. Using a pair of tongs, remove the cinnamon stick and bay leaves from the tea bags as well as the tea bags from the cooker.<\/p>\n\n\n\n

Put this away and get to work making the masala.<\/p>\n\n\n\n

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Step 5:<\/strong> When it\u2019s hot, add a few teaspoons of oil. Next, include a cup of grated onions and cloves in the pot. Fry for 7 to 8 minutes, or until the onions are light golden brown and the raw scent has disappeared.<\/p>\n\n\n\n

Cook the ginger-garlic paste for two minutes, or until the raw scent is gone. Stir in one cup of tomato puree at this point.<\/p>\n\n\n\n

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Step 6:<\/strong> With the lid on, boil the tomatoes over medium-low heat for about fifteen minutes, stirring every three minutes or so.<\/p>\n\n\n\n

This is an important stage, in my opinion. The tomatoes must be cooked through and the raw smell removed.<\/p>\n\n\n\n

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Step 7:<\/strong> Add spices like 3 teaspoons chole masala, 1\/2 teaspoon red chili powder, 1\/2 teaspoon paprika, 3\/4 teaspoon cumin powder, and 1\/2 teaspoon salt.<\/p>\n\n\n\n

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Step 8: <\/strong>When the chickpeas are well mixed with the remaining masala, add the boiled ones to the pan and stir. After 30 minutes, the gravy will thicken, so adjust the amount of water.<\/p>\n\n\n\n

If you\u2019re one of those people who like thick gravy rather than thin gravy with chole, then feel free to add extra water to the recipe. While the chickpeas are cooking, mash some of them with the back of a ladle or spatula.<\/p>\n\n\n\n

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Step 9:<\/strong> The curry, chickpeas, and all the spices were combined thoroughly after 30 minutes. We are now able to temper. In a small pan, heat 1 tablespoon of ghee.<\/p>\n\n\n\n

When it\u2019s heated, add the julienned ginger (from the 1-inch ginger). Don\u2019t burn the juliennes; instead, fry them until they get golden brown.<\/p>\n\n\n\n

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Step 10:<\/strong> Finally, stir in 2 tablespoons of chopped cilantro, 1\/2 tablespoon crushed kasuri methi (dried fenugreek leaves), and 1\/4 teaspoon garam masala. Mix everything, add extra cilantro to the chole if desired, and serve hot.<\/p>\n\n\n\n

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Serving Ideas<\/a><\/strong><\/h2>\n\n\n\n

This kabuli chana masala recipe will taste great with fluffy bhatura<\/a> (best combination) roti, tandoori roti, or plain rice. You can also serve it with any grain of choice like quinoa, couscous, etc.<\/p>\n\n\n\n

As I mentioned above, chole-bhature<\/a> and chole-chawal (chole & plain rice) are trendy combinations in North India and it\u2019s hard to beat these combos!<\/p>\n\n\n\n

Homemade Kabuli Chana Masala Powder Recipe<\/strong><\/h2>\n\n\n\n

The specific spice mixture called chole masala, or chana masala, is used in this recipe for kabuli chana masala. Given that the food and spice mix has the same name, it might need to be explained!<\/p>\n\n\n\n

This spice blend is readily available at Indian grocery stores, but if you\u2019d rather create it yourself, here\u2019s a quick recipe for homemade chole masala powder in case you can\u2019t find it there.<\/p>\n\n\n\n