Chole Indian Recipes

CHANA MASALA RECIPE

Chana Masala Recipe image

Simple chana masala recipe made in restaurant style. Chana masala is a popular Indian dish made with chickpeas in an onion tomato gravy. It goes great as a side with rice, paratha or roti.

Provided by Swasthi

Categories Side

Time 50m

Number Of Ingredients 20

Ingredients

1 cup chana ((dried raw chickpeas) (or 3 cups soaked or 2 - 15 oz cans))
1½ cups water ((more to make gravy))
2 tablespoon oil (or as needed)
1 small bay leaf ((optional))
1 inch cinnamon ((optional))
2 cloves ((optional))
2 green cardamoms ((optional))
1½ cups onions ((fine chopped, 2 large))
1 green chili (slit or chopped (optional))
¾ to 1 tablespoon ginger garlic paste ((or ½ tbsp each fine chopped) )
1½ cups tomatoes ((fine chopped, 3 large or 1½ cups tomato puree))
¾ teaspoon salt ((+ more to adjust to taste))
¼ teaspoon turmeric
1½ teaspoons Kashmiri red chili powder ((adjust to taste))
1 teaspoon garam masala ((adjust to taste))
2 teaspoon coriander powder
½ teaspoon cumin powder ((optional))
1 teaspoon kasuri methi ((dried fenugreek leaves) (optional))
¼ teaspoon amchur ((dried mango powder) (optional))
2 tbsp coriander leaves ((cilantro chopped finely))

Steps:

Rinse dried chickpeas at least thrice. Soak them in 3 ½ to 4 cups of water overnight or for at least 8 hours.
Drain the water and rinse them well. Pour 1 ½ cups water and pressure cook for 5 to 6 whistles on a stovetop cooker. You may also cook in an instant pot for 18 minutes on a high pressure. Let the pressure drop naturally.
Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should get mashed fully. If not cook them for a little longer.
Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices - cinnamon, cloves, cardamoms and bay leaf.
When they begin to sizzle add the onions and saute until they turn light golden.
Add ginger garlic paste and saute for a minute without burning.
Add tomatoes and salt. Let cook until mushy, pulpy and thick.
Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to smell good, for about 3 to 4 mins.
Optional - If you want a smooth curry, cool this, discard the bay leaf and cinnamon. Blend in a blender to a smooth or coarse paste to suit your liking. I prefer to blend in 2 tbsps cooked chana along with the onion tomato masala. Add that puree back to the pan.
Add the chana along with the chana stock (1¼ cups). Pour another ¾ to 1 cup water. If using canned chickpeas, drain and rinse them before adding with 1 ¾ cups water.
Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.
When the consistency is thick (check pics), add amchur powder (optional) and kasuri methi.
Garnish Chana masala with coriander leaves. Sprinkle some lemon juice if required.
To make the recipe in Instant pot, make the onion tomato masala on saute mode. Optionally If you want you may cool and blend this. Add the soaked chickpeas with 2 cups water. Deglaze and Pressure cook on high for 35 minutes. When the pressure drops, open the lid. Cook on a saute mode for a few minutes until thick. Add kasuri methi and amchur.

Nutrition Facts : Calories 193 kcal, Carbohydrate 24 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 519 mg, Fiber 7 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

CHANA MASALA | CHOLE RECIPE | PUNJABI CHOLE MASALA

Chana Masala | Chole Recipe | Punjabi Chole Masala image

One of the best chana masala recipe that you can make. This chole masala is made with freshly powdered spices, onions, tomatoes, herbs making the curry taste like the ones you get on the streets of Delhi.

Provided by Dassana Amit

Categories Main Course

Time 9h45m

Number Of Ingredients 32

Ingredients

1 cup dried white chickpeas ((garbanzo beans, kabuli chana or safed chole) - 200 grams)
3 cups water (- for soaking chickpeas)
2.5 to 3 cups water (- for pressure cooking the chickpeas)
2 to 3 dried amla (or Indian gooseberry or 1 black tea bag, optional)
½ teaspoon salt (or add as required)
⅓ cup finely chopped onions (or 1 medium-sized)
½ cup finely chopped tomatoes (or 1 medium-sized)
½ teaspoon Ginger Garlic Paste (or 2 to 3 small garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle)
¼ teaspoon turmeric powder ((ground turmeric))
½ teaspoon red chili powder (or cayenne pepper)
¼ teaspoon Garam Masala (- optional)
¾ to 1 teaspoon amchur powder ((dry mango powder), optional and only to be added when you do not have dry pomegranate seeds)
2 to 3 green chilies (- slit)
1 to 1.25 cups water (or the stock in which the chickpeas were cooked)
1.5 to 2 tablespoons oil
salt (as required)
2 black cardamoms
1 inch cinnamon
3 to 4 black peppercorns
2 cloves
1 tej patta ((Indian bay leaf) - medium sized)
¼ teaspoon carom seeds ((ajwain))
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon dry pomegranate seeds
1 to 2 kashmiri dry red chilies
2 to 3 tablespoons chopped coriander leaves ((cilantro))
½ to 1 inch ginger (- julienne)
1 medium onion (sliced or chopped)
1 medium tomato (sliced or chopped)
1 lemon (or lime, sliced or quartered)

Steps:

Rinse the chickpeas a couple of times in fresh water. Then soak them in water overnight or for 8 to 9 hours. Add enough amount of water as the chickpeas increase in size after soaking it. Later drain the water and again rinse the soaked chickpeas with fresh water.
To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.
In a 3-litre stovetop pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or 1 black tea bag. Taj tea bags work very well. Then add water.
Season with salt and pressure cook the chickpeas for 12 to 15 whistles on medium heat. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon or eat it. The chickpeas should not give you a bite when you eat it.
In a pan, take all the whole spices for the "chole masala powder" mentioned above and on a low heat begin to roast them.
Stir often and roast the spices till they get extra browned. Don't burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
Let these roasted spices cool and then grind or powder them finely in a coffee grinder or in a dry grinder.
By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.
Heat oil in a pan or kadai. Add ginger-garlic paste and saute for few seconds or till their raw aroma goes away.
Then add chopped onions and saute stirring often till the onions turn translucent or light brown.
Add tomatoes and saute stirring often till they soften and the oil starts to leave the sides of the onion and tomato mixture.
Lower the heat and then add all of the powdered chole masala that we ground, together with the red chili powder, turmeric powder and garam masala powder (optional).
Stir and mix the dry ground spices and then add slit green chilies
Add the cooked chickpeas. Mix well.
Add salt according to taste. Then add about 1 to 1.25 cups of the stock in which the chickpeas was cooked. You can also add water instead.
Stir and cover the pan with a lid.
Simmer on a low to medium heat. You can also cook the chana masala without the lid.
The gravy will thicken and reduce. Mash a few chickpeas as this helps in thickening the gravy.
Simmer till you get the consistency you prefer. The consistency of this curry is not thin, but medium consistency or semi-dry. For thick or semi-dry consistency add less water.
If you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. Mix and stir well.
Serve the Punjabi chana masala with kulcha, bhatura, poori, roti, naan, bread with a side of sliced onions, tomatoes and lemon or lime wedges.
While serving garnish with coriander leaves and ginger julienne.
This Chole Masala also tastes good with steamed rice or jeera rice or saffron rice.

Nutrition Facts : Calories 239 kcal, Carbohydrate 37 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving

INDIAN SPICED CHICKPEA GRAVY (CHOLE) RECIPE

Indian Spiced Chickpea Gravy (Chole) Recipe image

Chole, Indian chickpea curry, is a wonderful side or main. It's usually eaten with deep fried bread or with a steaming hot plateful of white rice.

Provided by Denise D'silva Sankhé

Categories Side Dish Appetizers and Hors d'Oeuvres Mains

Time 12h20m

Yield 2

Number Of Ingredients 17

Ingredients

1 cup dried chickpeas (or two 15-ounce cans chickpeas, drained and rinsed, see note)
1 black cardamom pod
1-inch piece cinnamon
1 bay leaf
6 peppercorns
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1 teaspoon fennel seeds
2 dry kashmiri chiles
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 teaspoon ginger-garlic paste (see note)
2 large tomatoes
1 teaspoon amchur or dry mango powder
2 small Indian or Thai green chiles, split in half
Kosher salt
2 tablespoons minced fresh cilantro leaves and tender stems

Steps:

Place the chickpeas in a medium bowl and cover with warm water by 2 inches. Let soak for 12 hours. Transfer soaked chickpeas and their liquid to a pressure cooker. Seal and heat over medium-low heat to low pressure. Cook until chickpeas easily break down, about 25 minutes after they come to pressure. Release pressure and set aside to cool.
Meanwhile, heat a large cast iron skillet over medium heat. Add black cardamom, cinnamon, bay leaf, peppercorns, cumin seeds, coriander seeds, fennel seeds, and Kashmiri chillies. Cook, stirring, until fragrant, about 5 minutes. Allow to cool and then grind in a coffee grinder till completely powdered.
Heat oil in the same pan on medium heat until shimmering. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the ginger-garlic paste and stir until the raw smell of the paste disappears, about 2 minutes. Add the tomatoes and cook, stirring, until the tomatoes break down and the oil separates, about 10 minutes. Add dry mango powder and green chillies. Stir until fragrant, about 1 minute. Add the powdered spice blend and stir until fragrant. At this stage, add a few teaspoons of water in case the spices stick to the bottom of the pan as they tend to burn easily. Cook, stirring frequently, about 5 minutes. Add the boiled chickpeas with the water they were boiled in, stir, and simmer for 10 minutes so that the chickpeas absorb the spices. Garnish with coriander leaves, onion rings and serve with rotis, bhaturas (deep fried bread), or rice.

Nutrition Facts : Calories 626 kcal, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 19 g, Protein 25 g, SaturatedFat 2 g, Sodium 559 mg, Sugar 22 g, Fat 22 g, ServingSize serves 2, UnsaturatedFat 0 g

CHOLE RECIPE | PUNJABI CHOLE | PUNJABI CHANA MASALA | ROADSIDE CHOLE |

chole recipe | Punjabi chole | Punjabi chana masala | roadside chole | image

chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with 18 amazing images. chole is a very popular roadside chole chaat which is also called Punjabi chana masala. Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic.Special aspect of this famous roadside chole is the cooking of the chana with tea, to give a rich flavour and colour to it. chole has too many variations and every Indian household has their own way of preparing it, this recipe is a Punjabi style of preparing the tongue licking chole!!chole is one of the easiest and tastiest Punjabi sabzi. chole is a versatile dish as it can be had with any Indian bread be it puris, bhatura, roti, Paratha, naans or a kulcha. Notes on Punjabi chana masala. 1. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. 3. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. 4. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste.Punjabi chole has gained its popularity in Indian resataurants as well as sold on Indian streets along with bhature! Also, you can have Punjabi chana masala at any given point of the day be it for breakfast, lunch or dinner! Learn to make chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with detailed step by step recipe photos and video below.

Provided by Tarla Dalal

Categories Dinner Chaat Pressure Cooker Pan Quick Pressure Cooker Vitamin B6 Diet

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup kabuli chana (white chick peas) , soaked overnight and drained
1 tea bag or tsp of tea powder tied in muslin cloth
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp chole masala
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
salt to taste

Steps:

For choleTo make chole, combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.Heat the oil in a deep pan and add the cumin seeds.When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.Serve the chole hot.
The chole | Punjabi chole | roadside chole | Punjabi chana masala | made with spices and chickpeas tastes amazing with garma garam bhature but, it can also be served with tikkis or samosa to make various chaat recipes. Here are some recipes to make with chole : Chole tikki chaat Chole samosa chaat Paneer tikki aur chole
For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. Drain well using a strainer. Keep aside. Take a small piece of muslin cloth. Put the tea leaves in it. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); And tie it tightly. Keep aside. In a pressure cooker, add the kabuli chana. Add the salt. Add the muslin cloth tied bag. Add enough water. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Mix it well. Pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Remove the tea muslin cloth. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage.
For the Punjabi chole masala gravy, heat the oil in a deep non-stick pan and add the cumin seeds. Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn. Add the onions. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Add the ginger. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. Add the garlic. This gives a great taste and a must to use unless you are a jain do not add it. Sauté on a medium flame for 1 to 2 minutes. Add the chole masala, this can be bought readymade from any grocery store or super market but, if you wish you can also make it at home following this easy recipe for Chole masala powder. Add the chilli powder. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Add the dried mango powder. You can also use lemon juice or anardana as a substitute. Add the turmeric powder. Furthermore, add the coriander powder. Add the cumin seeds powder and salt. Add 1 cup of water. At this stage, you can also make use of the water in which the kabuli chana was pressure cooked. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Mix well and cook on a medium flame for 1 to 2 minutes, stir it once in between. Add the kabuli chana. Mix well and cook on a medium flame for 5 to 7 minutes, stir it in between. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Your Punjabi chole is now ready! Also, you can add little coriander to chole | Punjabi chole | roadside chole | Punjabi chana masala | if you want. Mix well and keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Serve chole | Punjabi chole | roadside chole | Punjabi chana masala | hot garnished with onion rings.
For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot12 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot12").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot12]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot13 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot13").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot13]); });

Nutrition Facts :

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Chole (Vegetarian Indian Chickpeas) image

A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.

Provided by Van Dana

Categories Side Dish Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 star anise pods, broken into pieces
1 (15 ounce) can chickpeas, drained and rinsed
1 (8 ounce) can tomato sauce
½ cup water
1 teaspoon chile powder
1 teaspoon garam masala
¾ teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon ground turmeric
1 whole clove, or more to taste

Steps:

Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g

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chole-recipe-stovetop-instant-pot-swasthis image

2019-08-08 Chole recipe – Chickpeas cooked in a delicious, flavorful, tangy & spicy gravy. Punjabi chole served with bhatura is a favorite among many …
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CHANA MASALA RECIPE

Simple chana masala recipe made in restaurant style. Chana masala is a popular Indian dish made with chickpeas in an onion tomato gravy. It goes great as a side with rice, paratha or roti.

CHANA MASALA | CHOLE RECIPE | PUNJABI CHOLE MASALA

One of the best chana masala recipe that you can make. This chole masala is made with freshly powdered spices, onions, tomatoes, herbs making the curry taste like the ones you get on the streets of Delhi.

INDIAN SPICED CHICKPEA GRAVY (CHOLE) RECIPE

Chole, Indian chickpea curry, is a wonderful side or main. It's usually eaten with deep fried bread or with a steaming hot plateful of white rice.

CHOLE RECIPE | PUNJABI CHOLE | PUNJABI CHANA MASALA | ROADSIDE CHOLE |

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