How to make Punjabi Chhola Masala Recipe at Home :One of the most popular North Indian meals is Chhola Masala, sometimes referred to as Chana Masala, which consists of a fragrant and savory chickpea stew. This meal is a mainstay in Punjabi homes and is frequently served with rice, puri, or bhature. It is a delicious treat because of the mix of the tender chickpeas, hot tomato-based gravy, and fragrant Indian spices. Chhola Masala always steals the spotlight, whether it’s a festive occasion or a weekend brunch. We’ll walk you through the entire process of creating real Chhola Masala at home in this comprehensive guide. so let’s start How to make Punjabi Chhola Masala Recipe at home
Ingredients of How to make Punjabi Chhola Masala Recipe at Home
The right ingredients must be gathered in order to create a delicious Chhola Masala. A table detailing all the ingredients and their amounts may be seen below.
| Ingredient | Quantity |
| Dried chickpeas (chana) | 1 cup |
| Water | As needed |
| Salt | To taste |
| Bay leaf | 1 |
| Black cardamom | 1 pod |
| Cinnamon stick | 1-inch piece |
| Oil or ghee | 2 tbsp |
| Onion (finely chopped) | 2 medium |
| Tomatoes (pureed) | 2 large |
| Green chilies (chopped) | 2 |
| Ginger-garlic paste | 1 tbsp |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Coriander powder | 1.5 tsp |
| Cumin powder | 1 tsp |
| Garam masala | 1 tsp |
| Dried fenugreek leaves | 1 tsp |
| Fresh coriander leaves | For garnish |
| Lemon juice | 1 tbsp |
How to make Punjabi Chhola Masala Recipe at Home Step-by-Step Preparation
1. Soaking and Boiling the Chickpeas
Soaking is a crucial step in making chickpeas soft and tasty. Thoroughly rinse one cup of dry chickpeas and soak in water for 8 hours or overnight. This softens the chickpeas, which facilitates cooking. Once the chickpeas have soaked, drain the water and put them in a pressure cooker. For taste, add a bay leaf, cinnamon stick, black cardamom, fresh water, and a bit of salt. The chickpeas should be soft and tender after four to five whistles of pressure cooking. Rinse the tinned chickpeas well before moving on to the next step.
2. Preparing the Onion-Tomato Masala
The secret to a rich and delicious Chhola Masala is the onion-tomato foundation. Heat two teaspoons of oil or ghee in a pan. Cook till golden after adding the finely chopped onions. This technique enhances the flavor’s depth. Next, add the chopped green chilies and ginger-garlic paste. Cook, stirring often, for about 1 minute, or until the raw scent is gone. Until the oil starts to separate from the masala, cook the pureed tomatoes. This ensures that the gravy’s flavor will be deep and nuanced.
3. Adding the Spices
When the onion-tomato masala is well cooked, it’s time to add the spices. Add the red chili, turmeric, coriander, and cumin powders and stir. Stir everything together and boil for 2 to 3 minutes to allow the spices to blend with the masala. You may need to add a tablespoon of water to prevent the spices from burning at this stage. The masala should be thick, aromatic, and a deep red hue.
4. Cooking the Chickpeas with the Masala
Finally, mix the prepared masala with the boiling chickpeas. Mix the chickpeas well to ensure they are evenly coated with the spice mixture. Cook, stirring periodically, for 5 to 7 minutes. To change the consistency if the mixture seems dry, add a tiny bit of the chickpea water that was set aside. Cover and simmer over low heat for 10 minutes to allow the flavors to seep into the chickpeas.
5. Finishing Touches
To enhance the flavor, dried fenugreek leaves (kasuri methi) and garam masala are used. Stir everything thoroughly, then bring the curry to a boil for another five minutes. This step enhances the authentic taste of Punjabi Chhola Masala. Finally, turn off the heat and garnish with finely chopped coriander leaves and a squeeze of lemon juice. You are now ready to eat your delicious Chhola Masala!
Tips for How to make Punjabi Chhola Masala Recipe at Home
1.Properly Soak Chickpeas: Soak dried chickpeas for at least one night to achieve the best texture.
2. Use Fresh Tomatoes: Freshly pureed tomatoes have a better flavor than store-bought tomato paste.
3. Slow Cooking Enhances taste: Boil the chickpeas for a few more minutes to achieve a richer taste.
4. Adjust Spices to Taste: You can add or omit chili powder based on how spicy you like your food.
5. Use Ghee for Authentic Flavor: Cooking the masala in ghee instead of oil enhances the scent.
6. Add a pinch of sugar to counteract the acidity of tomatoes.
7. Mash Some Chickpeas: While the gravy is heating, mash a few chickpeas to thicken it.
8. Use Tea Bags for a Darker Color: When chickpeas are boiled with tea bags, they take on a deep brown color.
9.Don’t overcook the chickpeas; they should be soft but not mushy.
10. Rest Before Serving: Allow the dish to sit for 10 to 15 minutes before to serving in order to enhance flavor absorption.
FAQs
1. Can I make Chhola Masala without a pressure cooker?
Yes, you can cook chickpeas in a regular pot, but it will take longer (about 45-50 minutes) to become tender.
2. Can I use canned chickpeas?
Yes, but rinse them thoroughly before using to remove excess salt.
3. How do I store leftover Chhola Masala?
Store in an airtight container in the refrigerator for up to 3 days.
4. Can I freeze Chhola Masala?
Yes, it can be frozen for up to a month. Reheat before serving.
5. What can I serve with Chhola Masala?
It pairs well with rice, puri, or bhature.
6. Can I make this dish vegan?
Yes, just use oil instead of ghee.
7. Why is my Chhola Masala not thick enough?
Mash some chickpeas or simmer longer to thicken the gravy.
8. Can I skip kasuri methi?
It’s optional but highly recommended for an authentic taste.
9. How do I make Chhola Masala spicier?
Increase the amount of green chilies and red chili powder.
10. Can I add potatoes to Chhola Masala?
Yes, diced boiled potatoes can be added for extra texture.
How to make Punjabi Chhola Masala Recipe at Home Final Thought
Chhola masala is a delicious and versatile dish that can be enjoyed at any time of day. The perfect balance of texture, tang, and spices makes this recipe a winner. Whether you’re cooking for a family dinner or a celebration, you can produce restaurant-caliber meals at home by following this thorough approach. Try this classic Punjabi food now to experience its rich scents!