HomeBreakfast RecipesRestaurant style Chole Masala Recipe | Punjabi Chole Masala Recipe | Amritsari...

Restaurant style Chole Masala Recipe | Punjabi Chole Masala Recipe | Amritsari Chole Recipe

About Restaurant style Chole Masala Recipe

Restaurant style Chole Masala Recipe | Dilli wale chole bhature Recipe | Punjabi Chole Masala Recipe | Amritsari Chole Recipe | Kabuli Chana Recipe | Perfect Chole Masala Recipe with step by step photos and Video:

This is a delicious and lip-smacking 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.

Punjabi Chole Masala, also known as Chana Masala, is a delicious, flavorsome, authentic North Indian Curry Recipe, that is popular in all over India.

Kabuli chana or Chickpeas is used to make this Restaurant style Chole Masala Recipe. You will like this Punjabi chole Masala recipe or Amritsari Chole Recipe as it tastes like the Punjabi Chole you get in the streets of Delhi and Punjab.

In North India, a wedding function or party or get-together or any kitty party is not complete until you have Amritsari Chole Masala on the menu list. I remember whenever we would call any relative, friends, or someone at a birthday party, my mother would almost always make chole masala curry.

Chole or Kabuli Chana or Chickpeas Benefits:

It not only tastes good but is also very nutritious. Proteins are present in the Kabuli chana in high quantities. It controls Blood Sugar Levels, promotes Heart Health, Aid Digestion, Prevent Cancer, delays Ageing, etc.

Kabuli Chana or Chola also helps in keeping appetite under control, helps lower down calorie intake, helps In Weight Loss, etc.

Dilli wale chole bhature Recipe

Chole Bhature Recipe is my and my family’s favorite dish. When I use to live in Delhi and Gurgaon, we used to get awesome chole bhature in many places.

but now since I do not live in these places anymore, I make this Punjabi Chole Recipe often which tastes exactly the same as Old Delhi chole bhature or Dilli wale chole bhature.

You can also try my Restaurant style Bhatura Recipe. In this recipe, I have also done a lot of research to give the best outcome. I’m sure this simple and authentic Chole Bhature Recipe will make your taste buds dance.

Serve this delicious Restaurant style Chole Masala with bhatura, tandoori rotis, pooris, phulkas, kulcha, stuffed kulcha, and naans, along with sliced onions and lime. Amritsari Chole Recipe also tastes good with plain rice or jeera rice.

You can also make this delicious channa masala for poori. Learn how to make this delicious Chole Masala Recipe – Restaurant style at your home with this easy step-by-step recipe.

chole masala recipe | dilli wale chole bhature recipe| punjabi chole masala recipe | amritsari chole recipe

Other Popular Recipes

Similarly, If you are looking for more Indian Curry Recipes, I would like to share my other Curry recipe collection with this post of the Choley Masala Recipe | Punjabi Chole Masala Recipe | Amritsari Chole Recipe | kabuli chana recipe.

Do try other Curry Recipes

In addition, I would also like to highlight my other recipes categories like,

Recipe Card

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

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

Garima Dublish
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.
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 hours
Total Time 10 hours 50 minutes
Course Curry
Cuisine North Indian
Servings 4
Calories 188 kcal

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.

Products used – Buy Online

You can buy the ingredients, utensils, and appliances used in this recipe online from these links.

Best Pressure Cooker
Electric Pressure Cooker
Hot Meal Serving Insulated Casserole
Opalware Dinner Set
Kabuli Chana / Chickpeas
Tea Bags
Pomegranate Seed Powder
Whole Garam Masala Spices Combo
Everyday use spices
Baking Soda
Ginger Garlic Paste
Kasuri Methi

Step by Step Recipe

How to boil chickpeas or chole or Kabuli chana with step-by-step photos:

1. Firstly, soak chickpeas (chole) in enough water for 8-10 hours or overnight.

2. After soaking, they will double up in size. Wash the chickpeas and drain the water.

3. 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.

4. Make sure the level of water is just above the chickpeas.

5. Further, pressure cook the chickpeas for 5-6 whistles.

6. After 5-6 whistles, turn off the flame and let the pressure comes down naturally.

7. Do not open the lid immediately to cook the chana perfectly.

Chole masala powder | Chana Masala Powder Recipe | Chole Spice Mix Recipe with step-by-step photos:

1. Meanwhile, prepare the Chole Masala Powder.

2. For that, take a bowl.

3. Additionally, add coriander powder, ginger powder, red chili powder, garam masala, pomegranate seed powder, turmeric powder, cumin seeds powder, and amchur powder, and mix well. keep aside.

How to make chole masala | Restaurant style Chana Masala Recipe with step-by-step photos:

1. After that, open the lid and remove the cinnamon sticks, black cardamom, and tea bags.

2. The chickpeas or Kabuli chana should be cooked well and softened. The chickpeas or chole should be soft when you mash them with a spoon. This Chole should not give you a bite when you eat it.

3. Further, transfer the chickpeas into a large bowl and add chole spice mix or chana masala powder over the boiled chole or chickpeas.

4. For cooking the spice, heat desi ghee in a pan. Make sure the ghee should be very hot.

5. Pour this hot ghee over the chickpeas spices and the spices will cook.

6. After that, gently just try to mix it but don’t overdo it. Otherwise, the Kabuli chana will totally mash so be very gentle.

7. After that heat some oil in a pan or wok(Kadai) and add asafoetida to it.

8. Additionally, add finely chopped onion and cook till the onions are translucent.

9. After that, add beaten and strained curd or yogurt and cook for 5-6 minutes. Please cook the yogurt properly.

10. Further, add ginger garlic paste and cook for a few seconds.

11. Now add tomato puree into it and cook until the oil starts separating.

12. After that, add ½ cup of water and turn the gas to a low flame.

13. As soon as starts boiling then add spiced chickpeas and mix well.

14. Additionally, add sliced ginger, chillis, dried fenugreek leaves / Kasuri methi, and mix well gently.

15. Let them cook for 15-20 minutes on low flame and stir in between.

16. After that, add some chopped fresh coriander and mix well.

17. Finally, your Restaurant style Choley Masala or Amritsari Chole is ready to be served.

18. Serve the Punjabi Chole Masala with kulchas, bhatura, pooris, and rotis, along with sliced onions, tomatoes, and lime.

19. This Restaurant Style Chole Masala also tastes good with Steamed Rice or Jeera Rice.

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

Tips :

1. Firstly, If you really want restaurant-style chole masala then add ½ tsp soda and tea bags.

2. Make sure you soak the chickpeas in water for at least 8-10 hours.

3. 5-6 pressure cooker whistles are enough.

4. Additionally, Desi ghee tempering is a must for Dilli wale chole bhature as it makes sure that the flavors of the spices carry over.

5. Finally, Make sure you cook the curd properly otherwise it ruins the whole recipe.

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