Punjabi Chole Masala is a delicious chickpea curry that’s made all over Pakistan and India. It’s made with chickpeas, tomatoes, onions, and a handful of spices. It’s delicious served over jeera rice, or scooped up with a steamy hot naan or soft, flaky pooris. It’s also served as part of Halwa Puri a popular breakfast platter in Pakistan.
Today I’m sharing one of my favourite curries to eat, chana masala aka Punjabi chole. This is SUCH a delicious and easy recipe. In my humble opinion, it’s one of the best curries out there. Just look at that bowl of chickpea masala, isn’t it making you want to scoop it up with a fresh out of the oven naan?
Or you could pair it with poori and halwa, and make a poori halwa brunch out of it. YUM!
Punjabi Chole Ingredients
Chickpeas (of course!)
Tomatoes and Onions (for the curry base)
Ginger and Garlic
Canned Chickpeas or Raw Chickpeas?
I’ll be honest here, I just use good quality canned chickpeas to make my chana masala recipe (and even my chana pulao and this salad). I feel like as long as you’re using good quality canned chickpeas, the chana masala tastes great. Make sure though that you drain the chickpeas before using them. Some people rinse them with water before cooking, but I feel that affects the taste of the chickpeas.
Traditionally, however, raw chickpeas are used which are first soaked in water and then boiled. With two small kids, I have never time to do this. So I use canned chickpeas.
How to Make Punjabi Chole Masala aka Chana Masala
- Making chana masala at home is super easy!
- We start by frying the chopped onion until its light golden brown. Then add the tomatoes and cook for a couple of minutes.
- Now add the ginger, garlic and spices and about 1/3 cup of water.
- Reduce the heat to medium, and cover the pot with a lid. Cook until the tomatoes have softened and cooked through.
- Once the tomato onion masala is ready, add the chickpeas and cook on high flame for a few minutes while stirring frequently.
- Add about 1/2 cup of water (the amount can vary according to how thin or thick you like your curry to be).
- Now reduce the heat to medium low, cover the pot with a lid, and cook for about 15-20 minutes. Stir every few minutes.
- Remove the lid, and cook on high flame for about 3-4 minutes while stirring frequently until the oil separates from the curry.
- Garnish with chopped coriander.
Want to Have a Halwa Poori Feast? Here are the recipes:
More Delicious Pakistani Recipes
P.S. If you’re looking for more quick and easy curry ideas check out my friend’s Shadi’s recipe for Cauliflower Potato Curry at Unicorns in the Kitchen. She makes delicious recipes and you’ll lover her blog! 🙂
Punjabi Chole Masala
- 2 tablespoons oil
- 1 small onion finely chopped
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 small tomatoes finely chopped
- 1/2 teaspoon kashmiri lal mirch
- 1/4 teaspoon turmeric powder haldi
- 1/2 teaspoon ground cumin
- 2 chickpea cans 400 grams each, drained
- Salt to taste
- Water as required
- Chopped coriander for garnish
- In a medium sized pot, bring the oil to a medium high heat. Add the chopped onion and fry until golden brown.
- Now add the tomatoes and cook for 1-2 minutes on high heat. Now add ginger and garlic and all spices and about 1/3 cup water. Reduce the heat to medium and cover the pot. Stir every few minutes until the tomatoes have cooked through.
- Now add the chickpeas and cook on high flame for a few minutes.
- Add about 1/2 cup water (or a little more, depending on how thick or thin you like the curry to be).
- Now reduce the heat to medium, cover the pot and cook for about 15-20 minutes (stir once or twice during this time).
- Now remove the lid, and cook on high heat for 3-4 minutes until you can see the oil separating from the curry.
- Garnish with chopped coriander and serve with rice or roti.