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Punjabi Chole (Chana Masala)

Garbanzo Beans in spicy Indian Gravy

Recipe by Chitra Ahluwalia Pal of New York, US

Chole/Chana/Garbanzo Beans cooked in spicy Indian Gravy, goes well with Puris, Parathas, Chapatis or Rice

Ingredients vegetarian 4 servings

    • 2 cups Garbanzo Beans
    • 2 tomatoes (chopped)
    • 1 cup Tomato Puree or Paste
    • 3 medium Onions (finely chopped in chopper)
    • 2 cloves minced Garlic (optional as per taste)
    • 1 tbsp. Ginger paste
    • 2 Green Chilies chopped
    • Salt to taste
    • ¼ tsp. Turmeric powder
    • 1½ tsp. Red Chili Powder
    • 1 tsp. Coriander powder
    • 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
    • ¼ tsp. Garam Masala Powder
    • 3 tsp. of Chana Masala Powder
    • ¼ tsp. Cumin Seeds

    For Garnishing

    • Coriander leaves
    • 2 small Onions
    • 1 Tomato (sliced in Rings)



    1. Soak chhole/beans overnight in salty warm water with two tea bags.  (adding Tea Bags will turn Chana Black in Color)
    2. Boil Chole/Chana along with tea bags in pressure cooker/Microwave till they become soft.
    3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
    4. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready). Add Cumin seeds.
    5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.
    6. Add chopped Onions  and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions)
    7. Add coriander powder and fry for some time till it becomes light brown.
    8. Add turmeric powder & chili powder and Salt to taste.
    9. Add Garam Masala and Chana Masala and again fry for some time.
    10. Add Pureed tomatoes and fry till the oil leaves from the sides.
    11. Add chopped Green Chilies.
    12. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
    13. Add the same water which was left in pressure cooker while boiling Chole/Chana .
    14. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
    15. Garnish with Coriander Leaves and ring Onions and Tomato.
    16. Serve with Puris, Parathas, Chapatis or Rice.


    jean chaurasia

    I used a mixture of kabuli channa and lobia (blacy eyed beans), both soaked overnight and then boiled with a chopped onion and grated ginger for 3 whistles. Rest of the ingredients and method the same. Results were good. Thanks.

    jean chaurasia

    Very tasty. Thanks.


    hi. use of tomato is in directions no. 10 and 15.


    you have mentioned 2 tomatoes chopped and a cup of tomato puree...but u havent mentioned the use of chopped tomatoes...i tried this receipe but due to so much tomatoes it failed...:(


    I loved your recipe. It looks so yummy will try it.


    hmm.....nice recipe.....everybdy likd it at home.....

    Mr Shah

    Hi there, your recipe looks great. can you tell me which chana masala powder do you use? thanks for sharing great recipes.


    hi chitra, thanks for sharing such a wonderful recipe. i tried it and its so yummy.


    Its great n yummy i also add ground roasted jeera with anaardana , really mouthwatering dish.

    Chitra Ahluwalia Pal

    Chitra Ahluwalia Pal

    You can buy frozen bhature from any Indian store for 2$


    its g88888 yummy

    Mohit Nayyar

    I am big food lover and let me tell you............this dish is soooooo good with can get that (frozen) at any indian will LOVE it!


    Hi friends, These Punjabi Chane are really great. I tried today and everyone like them a lot. U can try with Tea bag or without tea bag both comes out great. The best part is they are so easy to make.