Chole Masala (Punjabi Chickpeas Curry)

Hearty chickpeas simmered in tangy tomato gravy spiced with Mehak Channa Masala and Mehak Dried Fenugreek Leaves. Authentic Punjabi soul food!

Total Cook Time
Prep Time
Cook Time
Recipe Servings
70 mins(+ overnight soaking)
25 mins(+ overnight soaking)
45 mins
4

Ingredients

  • 250 g Chickpeas (kabuli chana)
  • 3 tbsp Oil
  • 2 medium Onions (finely chopped)
  • 3 Tomatoes (puréed)
  • 1 tbsp Ginger-garlic paste
  • 2 tsp Mehak Channa Masala
  • ½ tsp Mehak Cumin Powder
  • ½ tsp Mehak Turmeric Powder
  • ½ tsp Mehak Red Chilli Powder
  • 1 tsp Mehak Dried Fenugreek Leaves (crushed)
  • Salt to taste
  • 300 ml Water

How to Cook

  1. Soak chickpeas overnight. Pressure cook with salt until soft
  2. Heat oil in a pan and sauté onions until golden brown
  3. Add ginger-garlic paste and cook for 1 minute
  4. Add tomato purée and cook for 8–10 minutes until the oil separates.
  5. Mix in Mehak Channa Masala, Cumin Powder, Turmeric Powder, Red Chilli Powder and salt
  6. Add boiled chickpeas and 300 ml water. Simmer for 20 minutes until thick
  7. Finish with crushed Mehak Dried Fenugreek Leaves
  8. Serve with bhatura, puri or steamed rice

Following spices are used in this recipe, you may have these directly from here also.

  • Lal Mirch Powder (Ground Red Chilli Hot) 100 g
  • Chana Masala 100 g
  • Jeera Powder (Ground Cumin) 100 g
  • Kasoori Methi (Dried Fenugreek Leaves) 25 g
  • Haldi Powder (Ground Turmeric) 100 g