• Overview
  • Ingredients
  • Directions
  • Reviews

Kohinoor Chana Masala & Jeera Rice 2 Minute Meal

Chana Masala is the one of most popular and often made Punjabi dish in India. Get complete recipe and ingredient of Chana Masala from Kohinoor Speciality Foods.

Ingredient

Ingredients for the Chana 
  • 1 and half cup Chickpeas (Garbanzo Beans, Kabuli Chana or Chole)
  • 2 medium sized Onions, finely chopped
  • 3 medium sized Tomatoes, finely chopped
  • 1 tsp Ginger paste or coarsely ground Ginger or grated Ginger
  • ¼ to ½ tsp Garam Masala Powder
  • ½ to 1 tsp Kashmiri Chili Powder or Deghi Mirch (if using a hot variety, then just add ¼ to ½ tsp)
  • 1 tsp Amchur Powder/Dry Mango Powder
  • 2 Green Chillies, slit
  • 2 to 3 tbsp. Oil
  • Salt
  Spices for the Punjabi chole masala:
  • 4-5 black Cardamoms/Elaichi
  • 1 inch Cinnamon/Dalchini
  • 5-6 Peppercorns
  • 3 Cloves
  • 1 Bay Leaf/Tez Patta
  • 1 and half tsp Cumin Seeds (Jeera)
  • 1 and half tsp Coriander Seeds (Dhania)
  • 1 and half tsp Fennel Seeds (Saunf)
  • 2 dry Red Chillies

Direction

  • Wash and soak the chole (chickpeas) in enough water overnight. Add enough amount of water as the chole increase in size after soaking it.
  • In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon.
  • In a pan, dry roast all the spices mentioned above till brown. Don’t burn them.
  • On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt. Once they are cooled, grind them into a fine powder.
  • Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
  • Now add the ginger paste. Once the raw smell of the ginger disappears, and then adds the chopped tomatoes. Add a little salt so that the tomatoes get cooked fast.
  • Sauté the tomatoes till the oil start to leave the sides of the onion-tomato-ginger mixture.
  • The whole mixture would clump together and oil would be clearly seen leaving the sides.
  • Then add the powdered spices that we made, along with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Sauté for a minute.
  • Now add the boiled chole with a little quantity of its stock. You can add more stock if you want more gravy.
  • Check the salt first as the while boiling the chole we added salt and we are using the same broth.
  • Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.
  • Finally, add the amchur powder.
  • Garnish Chole Masala with chopped onions and cilantro leaves.
  • Serve the Punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Chole also tastes good with rice.
Ingredients for the Chana 
  • 1 and half cup Chickpeas (Garbanzo Beans, Kabuli Chana or Chole)
  • 2 medium sized Onions, finely chopped
  • 3 medium sized Tomatoes, finely chopped
  • 1 tsp Ginger paste or coarsely ground Ginger or grated Ginger
  • ¼ to ½ tsp Garam Masala Powder
  • ½ to 1 tsp Kashmiri Chili Powder or Deghi Mirch (if using a hot variety, then just add ¼ to ½ tsp)
  • 1 tsp Amchur Powder/Dry Mango Powder
  • 2 Green Chillies, slit
  • 2 to 3 tbsp. Oil
  • Salt
  Spices for the Punjabi chole masala:
  • 4-5 black Cardamoms/Elaichi
  • 1 inch Cinnamon/Dalchini
  • 5-6 Peppercorns
  • 3 Cloves
  • 1 Bay Leaf/Tez Patta
  • 1 and half tsp Cumin Seeds (Jeera)
  • 1 and half tsp Coriander Seeds (Dhania)
  • 1 and half tsp Fennel Seeds (Saunf)
  • 2 dry Red Chillies
  • Wash and soak the chole (chickpeas) in enough water overnight. Add enough amount of water as the chole increase in size after soaking it.
  • In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon.
  • In a pan, dry roast all the spices mentioned above till brown. Don’t burn them.
  • On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt. Once they are cooled, grind them into a fine powder.
  • Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
  • Now add the ginger paste. Once the raw smell of the ginger disappears, and then adds the chopped tomatoes. Add a little salt so that the tomatoes get cooked fast.
  • Sauté the tomatoes till the oil start to leave the sides of the onion-tomato-ginger mixture.
  • The whole mixture would clump together and oil would be clearly seen leaving the sides.
  • Then add the powdered spices that we made, along with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Sauté for a minute.
  • Now add the boiled chole with a little quantity of its stock. You can add more stock if you want more gravy.
  • Check the salt first as the while boiling the chole we added salt and we are using the same broth.
  • Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.
  • Finally, add the amchur powder.
  • Garnish Chole Masala with chopped onions and cilantro leaves.
  • Serve the Punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Chole also tastes good with rice.

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