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​​restaurant style chole masala recipe | dilli wale chole bhature recipe| punjabi chole masala recipe | amritsari chole recipe
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restaurant style chole masala recipe | dilli wale chole bhature recipe| punjabi chole masala recipe | amritsari chole recipe

This is a delicious and lip-smacking Restaurant style Chole Masala Recipe or Chana Masala Recipe which is widely loved all over India. Choley Masala is made with white chickpeas, freshly homemade chole masala powder, onions, tomatoes, and some herbs.
Course Curry
Cuisine North Indian
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 hours
Total Time 10 hours 50 minutes
Servings 4
Calories 188kcal
Author Garima Rastogi Dublish

Ingredients

Ingredients for Chana Masala powder | Chole Masala Powder | Chole Spice Mix:

  • 4 tsp Coriander Powder
  • ¾ tsp Ginger Powder (sonth powder)
  • ¾ tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 2 tsp Pomegranate Seed Powder (Anardana Powder)
  • ¼ tsp Turmeric Powder
  • ½ tsp Cumin Seeds Powder (Jeera Powder)
  • ½ tsp Amchoor Powder

Restaurant style Chole Masala Ingredients | Chana Masala Ingredients:

  • 200 grams Chole / Kabuli Chana / Chickpeas
  • 2 inch Cinnamon Stick (Dal Chini)
  • 4 Cloves / Laung
  • 1 Black Cardamom (Badi Elaichi)
  • 2 Tea Bags
  • 1 tsp Black Salt
  • 1 tsp Salt (adjust as per taste)
  • ½ tsp Baking Soda
  • 2 tbsp Desi Ghee
  • 2 tbsp Fresh Coriander (finely chopped)
  • 3 cups Water (As per required)
  • 3 tbsp Oil
  • ¼ tsp Asafoetida (Hing)
  • 1 medium Onion (finely chopped)
  • 1 inch Ginger (cut into thin slices)
  • 2 Green Chilies (cut into thin slices)
  • ¼ cup Beaten and strained Curd (Dahi)
  • ½ cup Fresh Tomato Puree
  • 1 tsp Ginger Garlic Paste
  • ½ tsp Kasuri Methi (Dried Fenugreek Leaves)

Instructions

How to boil chickpeas or chole or kabuli chana:

  • Firstly, soak chickpeas (chole) in enough water for 8-10 hours or overnight.
  • After soaking, they will double up in size. Wash the chickpeas and drain the water.
  • Further, in a pressure cooker, add the chole along with a cinnamon stick, cloves, black cardamom, tea bags, black salt, 1 tsp or normal salt (or as per required), baking soda, and water.
  • Make sure the level of water is just above the chickpeas.
  • Further, pressure cook the chickpeas for 5-6 whistles.
  • After 5-6 whistles, turn off the flame and let the pressure comes down naturally.
  • Do not open the lid immediately to cook the chana perfectly.

How to make chole masala powder:

  • Meanwhile, prepare the Chole Masala Powder.
  • For that, take a bowl.
  • Additionally, add coriander powder, ginger powder, red chili powder, garam masala, pomegranate seed powder, turmeric powder, cumin seeds powder, amchur powder, and mix well. keep aside.

How to make chole masala | Restaurant style Chana Masala Recipe:

  • After that, open the lid and remove the cinnamon sticks, black cardamom, and tea bags.
  • The chickpeas or Kabuli chana should be cooked well and softened. The chickpeas or chole should be soft when you mash it with a spoon. This Chole should not give you a bite when you eat it.
  • Further, transfer the chickpeas into a large bowl and add chole spice mix or chana masala powder over the boiled chole or chickpeas.
  • For cooking the spice, heat desi ghee in a pan. Make sure the ghee should be very hot.
  • Pour this hot ghee over the chickpeas spices and the spices will cook.
  • After that, gently just try to mix it but don’t overdo it. Otherwise, the Kabuli chana will totally mash so be very gentle.
  • After that heat some oil in a pan or wok(Kadai) and add asafoetida to it.
  • Additionally, add finely chopped onion and cook till the onions are translucent.
  • After that, add beaten and strained curd or yogurt and cook for 5-6 minutes. Please cook the yogurt properly.
  • Further, add ginger garlic paste and cook for a few seconds.
  • Now add tomato puree into it and cook until the oil starts separating.
  • After that, add ½ cup of water and turn the gas to a low flame.
  • As soon as starts boiling then add spiced chickpeas and mix well.
  • Additionally, add sliced ginger, chillis, dried fenugreek leaves / Kasuri methi, and mix well gently.
  • Let them cook for 15-20 minutes on low flame and stir in between.
  • After that, add some chopped fresh coriander and mix well.
  • Finally, your Restaurant style Choley Masala or Amritsari Chole is ready to be served.
  • Serve the Punjabi Chole Masala with kulchas, bhatura, pooris, and rotis, along with sliced onions, tomatoes, and lime.
  • This Restaurant Style Chole Masala also tastes good with Steamed Rice or Jeera Rice.

Notes

  • Firstly, If you really want restaurant-style chole masala then add ½ tsp soda and tea bags.
  • Make sure you soak the chickpeas in water for at least 8-10 hours.
  • 5-6 pressure cooker whistles are enough.
  • Additionally, Desi ghee tempering is a must for Dilli wale chole bhature as it makes sure that the flavors of the spices carry over.
  • Finally, Make sure you cook the curd properly otherwise it ruins the whole recipe.