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Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry


Channa Masala or Chole Masala is a popular vegetable dish in Pakistani cuisine & Indian cuisine. In India, it is often eaten with a type of fried bread and is known as Chole bhature (puffed poori). There are so many ways of making this and people add and eliminate spices according to their taste and preferences.  But the main ingredient is chole/channa Masala which gives wonderful taste to the end product.  This is my way of doing Chole or Channa Masala; I do this very often and can be had with any of your favorite breads.  Here is the way I make...






Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry

Ingredients:

Raw Chole/Chickpea/Garbanzo - 2 cup
Onion -  2 (make it to coarse paste)
Tomato - medium sized 5 (make puree of 4 tomato and 1 tomato chopped as big chunks)
Channa Masala - 2 tbsp (increase this if you want more)
Chilli powder - 2 tsp (Add more if you need spicy)
Anardhana powder - 1 tsp
Whole cumin - 1/2 tbsp
Whole spices (Cinnamon, Cardamom, Cloves) - 1 inch piece, 4 pods and 5 cloves.
Cumin seeds - 1 1/2 tsp (Roast and powder)
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Green chilies - 3 very finely chopped
Salt
Ghee - 1 tbsp
Oil - 3 to 4 tbsp
Coriander leaves - handful (finely chopped)




How to cook Chickpeas?

1. Soak the chickpeas overnight.
2. Take a big vessel/pot,  choose that fits in your pressure cooker.
3. Add the washed and soaked chickpeas; add 5 cups of fresh water.
4. Add little salt, 2 tea bags, and in a small muslin cloth crush small cinnamon, 2 cloves, 2 cardamoms tie it and add it to the chickpeas.
5. Close and pressure cook for 3 whistles (depends on your cooker).
6. When pressure is released, discard the tea bags and whole spices knot drain and keep it aside. Don't throw the water; we will be using it to the gravy.

What should you do if you don't have pressure cooker?

1. Follow the first 4 step above and let it cook stove top.
2. Stirring occasionally let it cook until the chickpeas are soft but it should hold it shape. 



Method:

1. Heat oil and ghee in the heavy bottom vessel.
2. Add the whole spices followed by whole cumin seeds.
3. After it splutters, add chopped green chilies.
4. Add the Ginger +Garlic paste cook for some time until raw aroma disappears.
5. Now its time to add onion paste till light brown color.
6. Add tomato puree; let it cook for some time until oil separates.
7. Add redchilli powder, chole/channa Masala , roasted cumin powder, Anardhana powder and now add the chopped tomato(this is because we love to eat chunky tomato here and there, this is absolutely optional if you don't like make this to puree as well and add when all tomato puree is added).
8. Now add cooked chick peas and water that is drained from the chickpeas when cooked.
9. Add salt and let it simmer for at least 20 to 25 minutes.
10. Finally garnish with chopped coriander leaves.

Serve it with your favorite breads and enjoy with some raw onions and lemon wedges.



Note:

1. Don't over cook the chickpeas.  It should be soft but should hold its shape.
2. The consistency depends on the way you like, some like thick; some love it to be semi gravy, so add the water according to your preferences.
3. This tastes so good the next day too.
4. You can use brown or green channa for another variation.

shedmic  – (December 8, 2011 at 10:20 AM)  

you try to mimic exactly like veggiebelly.... I can see a huge difference since you started and now....do something creative than copying from other bloggers.... no offence...but i just wanted to drop in what i feel...

soujanya  – (December 8, 2011 at 10:26 AM)  

looks real yumm!!wants 2 grab with roti...
as usual luvly clicks..

shedmic  – (December 8, 2011 at 10:35 AM)  

u are a great cook...I agree completely...but you can be more creative in presenting the pics..and you can...please consider my previous comment as a suggestion/feedback.

Pavithra  – (December 8, 2011 at 10:53 AM)  

@ Shedmic What the heck do you think, I don't copy people. I have my own style of platting and I set trend, I am sure all my blogger friends and people who visits my blog know this. Open your eyes and use your brains before you write. I am open for constructive critisism, but what you have written is total crap that too without proper name and unknown profile. Don't try to write without thinking. Everybody has their own style and I have my own style too and way of garnishing. If you cannot represent or reveal your name then you don't have credibility.

I can see a huge difference since you started and now .. here is the answer for your question, Yes offcourse I improved my photographic skills.. did somebody said you that she taught me ? Everybody improves their skills based on their passion, I have seen a lot of bloggers who's photography,platting etc has improved, does it mean they are copying me ?

Umm Mymoonah  – (December 8, 2011 at 2:07 PM)  

Feel just like grabbing the kadai out of the pictures, looks so real and yummy.

Priya  – (December 8, 2011 at 2:51 PM)  

Wow just need some rotis to enjoy with this super delicious channa masala, ur picture itself is torturing me Pavi..drooling drooling here..

Priya (Yallapantula) Mitharwal  – (December 8, 2011 at 3:53 PM)  

perfectly done. the kadahi looks tempting and spicy :)

ANU  – (December 8, 2011 at 4:44 PM)  

OMG! drool over it...it's all time fav....your presentation and clicks are amazing....u rock dear...

I am hosting a series event on SPICES....let me knw if you would like to guest host for future month...

SYF&HWS - Cook With SPICES" Series - CARDAMOM (Dec 5th to Jan 5th)
100 Friends/Followers & GIVEAWAY

Chitra  – (December 8, 2011 at 5:19 PM)  

Wow ! lovely snap...love the rustic look... and the curry looks delicious

Torviewtoronto  – (December 8, 2011 at 8:34 PM)  

chickpeas wonderfully done looks delicious

Sharmilee! :)  – (December 8, 2011 at 8:59 PM)  

Wow looks very tempting...punjabi chole is onto my todo since long..looks very yummy

RAKS KITCHEN  – (December 8, 2011 at 9:17 PM)  

Now a days this has become our favorite, loved the recipe pavi...

Nisa Homey  – (December 8, 2011 at 10:21 PM)  

Wow great clicks...I wish I could just dig in...I wanted to make your version but sadly anardhana is not available at my place...is it store brought, if so which brand...and instead of teabags...is it ok if I add little black tea?

Sudha Sabarish  – (December 8, 2011 at 11:00 PM)  

Wow its drooling and a healthy one too.

Mitha  – (December 8, 2011 at 11:26 PM)  

yes this is the recipe which I have been hunting for years !!
thank you so much for the recipe !!!
U have made my day !!!

Raji  – (December 9, 2011 at 12:01 AM)  

This is looking super good Pavithra..I make normal chole but always wanted to make punjabi chole with anardana..now I know where to look.

@shedmic- stop writing atrocious comments..lot of hard work goes in creating beautiful pictures like these..if you cannot appreciate then atleast stop criticizing them...everybody has their own style.

@pavithra- rightly answered pavi...i love your pics..keep up your superb work !

revathi  – (December 9, 2011 at 1:16 AM)  

Chole looks perfect Pavithra..:) and as usual wonderful pics..:)

@Shedmic - You don't have an open profile or a blog or anything.. So someone like who has popped out of thin air should not give such comments.. Critise in a positive way but just don't make accusations .. It is just not right. Stop acting like moral police as we bloggers have our conscious to stop us from copying from others [if at all we do it !!!!].

@Pavi - don't be upset or angry by such comments and don't let it spoil your work. I mean it is not worth it. Sometimes people tend to be in the dark and just throw stones at a person who is doing good work.. Keep up your good work..:))

Reva

Muraligeetham  – (December 9, 2011 at 1:30 AM)  

your recipe of chana masala is superb..I loved the dark colour of the gravy which i never get while making this at home ...And pics are amazing !!

Prathibha  – (December 9, 2011 at 3:27 AM)  

one of my most fav brkfast items...just need few baturas to polish off the chana...looks amazing n scrumptuous

Sonali Pradhan  – (December 9, 2011 at 4:36 AM)  

wow...one of my fav recipes...drooling over these pics :-)

http://onlyfishrecipes.blogspot.com/

Tina  – (December 9, 2011 at 5:37 AM)  

picture perfect...Looks mouthwatering pavi..

faseela  – (December 9, 2011 at 6:16 AM)  

pavi, extremely superb.....awesome clicks

Subhie Arun  – (December 9, 2011 at 6:43 AM)  

superb..beautiful click...!!!dish is v colorful n tempting!

Pavithra  – (December 9, 2011 at 9:46 AM)  

@ Raji and Revathi ..thanks so much for your support. It really makes me happy to get such a good friends.

Pavithra  – (December 9, 2011 at 9:49 AM)  

@ Nisa Homey Anardhana is pomegranated seeds, if you don't have try substituting amchur powder , if u don't get that its fine even without those it still tastes good. Squeeze tsp of lemon juice after the curry is done. Yah u can use black tea; tie it in muslin cloth and add while cooking the channa.

Nisha S.  – (December 9, 2011 at 10:24 AM)  

Chhole & Rajma are one of the best food inventions in the world!!! :D :D :D

Madhavi  – (December 9, 2011 at 4:17 PM)  

Gal I want this chana masala, looks mouth watering, and great color!!!

http://vegetarianmedley.blogspot.com/

Claudia  – (December 9, 2011 at 7:27 PM)  

I've had this - but never prepared by me. And loved it. Like the questions above - I had some of the same so I see the substitutions. Your photos ... those photos...they are a happy wonder.

Priti  – (December 10, 2011 at 3:23 AM)  

One of my fav and your's looks so good ....as always fab pics

Bharathy  – (December 11, 2011 at 10:48 AM)  

Yet another poetry!
I too make this one almost like this!

The colour and the look is just too good, pavi!and the pictures rocking as usual..

And yeah...I have this habit of waitng for the first comment after every new post. Tonight I had to wait for a long long time!
Hugs for leaving the first comment! :)

Kavi  – (December 11, 2011 at 11:47 AM)  

thanks for the lovely comment on my blog! :)
Chole looks superb! Never figured out how to get that dark color.. I add almost everything except Anardana powder. Do you think your dark colored chole is because of thar?

-
Kavi | Edible Entertainment
Ongoing events:
Jingle All The Way &
Microwave Easy Cooking

Gayathri NG  – (December 11, 2011 at 9:41 PM)  

A very flavourful nn aromatic curry...
Thanks for stopping at my space...

Amy  – (December 12, 2011 at 1:56 AM)  

This is such a healthy dish and I love the spices and herbs you used in the recipe. :) Must be delicious.

Happy Cook / Finla  – (December 12, 2011 at 9:49 AM)  

Love Channa and this channa dish looks so delicious.

Namitha  – (December 12, 2011 at 11:09 AM)  

Love it especially with batura/poori :-) And the pictures are amazing Pavi .
Enjoyed all the pics from Nashville in the last post :-)

Zareena  – (December 13, 2011 at 1:56 AM)  

Wonderfully done chole. Lovely snaps.

Sandhya Hariharan  – (December 13, 2011 at 4:34 PM)  

Awesome !!! I love the color in it ... Rocks !!!

Dont fret over people's talk.. Have a deaf ear to it dear !!!! You rock with your pics and offcourse the recipes !!!

Ami's Vegetarian Delicacies  – (December 14, 2011 at 12:12 PM)  

hi Pavithra, this looks so good, how did u get that black color? is it the ground pomegranate seeds? how does it taste? I've never tried this ingredient before.

your photos are great and it make a spice foodie like me, mouth water. so keep it up gal.

and about that nasty comment. I guess that person did not have anything worthwhile to do.

I follow both your blogs, it is insane to say that u copy vegibelly, coz both ur cooking and styles are totally different.

I agree with differences, if u see my blog u'll see the difference in photos too. coz none of us a born with camera right? we improve with practice.

I guess this person is blind to comment this way..

jus ignore and keep up ur good work!!!

notyet100  – (December 30, 2011 at 7:23 PM)  

Platter lookhs so inviting,wish ya great year ahead,happy new year 2012

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