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Punjabi Chana Masala or Chole Masala

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Cooking time

Prep: 10 minutes Cook: 40 minutes

Skill level



Serves 5

A North Indian styled chick peas/Garbanzo beans recipe with freshly pounded roasted spices and khada masala/whole spices.

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  • 250 gm Chick peas/Garbanzo beans, washed and soaked in water for 8-9 hours
  • 4-5 medium size onions, ground to a paste
  • 4-5 Garlic cloves, pound or grind
  • 2 medium Tomatoes, pureed
  • Whole Coriander-Cumin seeds ( 1-1/2 Tbsp coriander seeds and 1 tsp cumin seeds), roasted and coarsely pound
  • Khada masala/Whole spice mix(1 bay leaf, 1" cinnamon stick, 4-5 green cardamom, 3-4 black peppercorns, 4 cloves)
  • 1 Tbsp Red Chilli/Pepper powder or as per your spice tolerance
  • 2 Tbsp Olive oil
  • 2 Tbsp Ghee/clarified Butter
  • Salt to taste
  • 2 cups Water for boiling (1-1/2 cups) and cooking the beans(1/2 cup)


  1. Pressure cook and boil the beans upto 5 whistle or for 10 mins. Keep aside and let the pressure drop.

  2. Heat a pan or wok on medium and add in the oil and the ghee, let the ghee melt completely.

  3. Reduce the heat to low now and add in the khada masala/whole spice mix and let splutter.

  4. On a medium heat, add in the onion paste to the whole spices, saute in and fry till the water dries and the fat separates.

  5. Add the garlic paste and stir in until the raw smell is gone.

  6. Add the tomato puree, chilli powder, roasted spices powder, salt and saute until the oil separates.

  7. Now add the boiled chick peas/garbanzo beans, (retain the water for the curry). Carefully fold in the peas with the fried masala/spice mix and fry for few mins on low.

  8. Add water little at a time and let simmer, with occasional stir in.

  9. Once done, garnish with freshly chopped coriander or cilantro leaves and serve hot with any Indian flat bread or rice.

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