Perfect Punjabi Choley Masala / Chana Masala

2015-05-15
  • Yield : 1 bowl
  • Servings : 4 to 5 people
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

First off I’d like to thank my family for eating these Garbanzo beans/Kabuli chanas for the past 3 weekends I Know few kgs in their belly belongs to me (‘’,) But trust me with the inputs of (dad) Mr. Vivek wadhwa and Mrs. Suman Gupta I think I was able to make one of the best recipe possible of chana masala. The best part in the recipe which really made my heart work on the right place was the food science that was involved it’s one of the best recipe I have created and I hope like too … (‘’,)

INGREDIENTS TO MAKE CHANA MASALA :

 

200 gms / 1 Cup Soaked Garbanzo Beans or Kabuli Chana

*Chana Spice Mix

** Chana Masala Mix

1 Cinnamon Stick / Dal Chini

3 Cloves / Laung

1 Black Cardamom/ Badi Elachi

2 Tea Bags

1 Mid-Size Pomegranate Skin/ Anar Ka Chilka or you can Use 2-3 Dried Gooseberry/ Amala

2 tsp Salt

½ – ¾ tsp Baking Soda (if you really want restaurant Style Add ¾ tsp Soda)

 

NOTE: you need 2 Tbsp Desi Ghee/ Clarified Butter or Vanaspati Ghee to cook the spices

 

*INDREDIENTS TO MAKE CHANA SPICE MIX:
3 ½ tsp Coriander / Dhaniya Powder

¾ tsp Ginger /Sonth Powder

¾ tsp Red Chili / Lal Mirch Powder

½ tsp Garam Masala

2 tsp Pomegranate Seed/ Anar Dana Powder

¼ tsp Turmeric / Haldi Powder

½ tsp Cumin / Jeera Powder

 

**INGREDIENTS TO MAKE CHANA MASALA MIX:

 

4 – 6 Tbsp Vegetable Oil

1/8 tsp Asafoetida / Hing

1 Mid – Size Onion (Finely Chopped)

1 Inch Ginger Batons / Thick Slices

2 Green Chilies

¼ Cup Beaten and Strained Curd / Dahi

1 Tbsp Tomato Puree

1 tsp Ginger Garlic Paste

½ tsp Dried Fenugreek Leaves / Kasuri Methi

1/2 Cup Water

 

 

INSTRUCTIONS TO MAKE THE RECIPE :

 

 

KEY POINTS:

  • Make sure you soak the Chickpeas in water for at least 10 Hours
  • 5 – 6 pressure cooker whistles are enough
  • Desi Ghee tempering is a must as it makes sure that the flavor’s of the spices carry over
  • Make sure you cook the curd properly other wise it ruins the whole recipe
  • At any given point of time do not apply a lot of pressure while stirring the chana

 

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Recipe Comments

Comments (14)

  1. posted by priyanka on May 16, 2015

    Hi..
    I love the devotion u give to ur work. Love ur all veg mouth watering delicious recipes. Really helpful for me…
    Thanx a tonnes….

      Reply
  2. posted by Meghana Parmar on May 16, 2015

    Plz help me out .. Twice i tried your recipe dominos garlic bread but it did not came out well . Yeast fermented well .. Wen i kept in refrigerator for 24 hrs n removed it . The dough did not double .. Plz plz plz help me

      Reply
  3. posted by Sangita jain on June 6, 2015

    Hello! Thank u soooooooo much for this authentic taste of punjabi chole. My fly just loved it. My husband exclaimed hey it’s got restaurant taste in it. ,

      Reply
  4. posted by Swastika on June 27, 2015

    I know it’s very basic but still can you tell me how to make tomato puree? You have used 1 tbsp of tomato puree, what is the measure if I use just ground raw tomatoes?

      Reply
    • posted by Bharat Wadhwa on June 28, 2015

      well basically you need to boil the tomatoes for 1 min and the peel their skin then puree them and you can add 1/4 tsp of vinegar for 2 -3 tomatoes or a pinch of citric acid but if you can the commercial tomato puree it is actually cooked after pureeing the tomatoes but at a controlled temperature so I wont suggest that but you can simply boil and peel the skin of a tomato the puree it and add to the masala but remember since the tomato you are adding is raw you need to cook it proper until the oil starts to come on the side (I hope I didnt make it complicated and you understand it )

        Reply
  5. posted by Jasleen on July 11, 2015

    Hey Bharat, I tried honey chilli potatoes n they were awesome.. Thanx a lot. But I saw the video recipe of choley n samosa. There is a mismatch between ur voice n video. Can u pls correct it so that I can follow ur recipe.. Can u pls share the recipe of dal makhani n kadai paneer..
    Plz reply..

      Reply
    • posted by Bharat Wadhwa on July 15, 2015

      thank you so much (”,) well its and error in the youtube when you change the quality like from 720p to 360p the voice mismatches they are working on it but the way you can watch it properly is to convert the video quality as soon as the video starts that is the only way

        Reply
      • posted by Jasleen on July 16, 2015

        OK thanks a lot n plz share d recipe of dal makhani restaurant style n kadai paneer.. I will be thankful to u..

          Reply
  6. posted by Radhika goenka on October 11, 2015

    Thanks a lot for this wonderful recipe . . It was just awesome .. I also tried your aloo tikki burger and it was just awesome too ..

      Reply
  7. posted by Poonam on March 22, 2016

    Hi Bharat

    First of all Thank you for such a wonderful recipe. I made it with bhature. It turns out to be more then awesome. Very Tasty and yum. i made the exact quantity as you said in video, I want to make this 3 or 4 times this quantity. Please suggest me how to scale up this recipe
    should i triple the quantity?

      Reply
    • posted by Bharat Wadhwa on March 22, 2016

      you can triple the quantity but be carefull on using water that is is what causes issues

        Reply
  8. posted by Archana on May 1, 2016

    Bharatji
    Very Good recipe.I followed your recipe and its comparable with Haldirams.

      Reply

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