Punjabi Chhole Recipe | Easy Chana Masala

Punjabi Chhole is a comforting North Indian chickpea curry made with tender white chickpeas simmered in a rich onion-tomato masala. Nairuti Chhole Masala adds warm, spicy and aromatic character, while lightly mashing a few chickpeas helps create a thick, satisfying gravy.

Serves: 4

Ingredients

For the Chickpeas

• White chickpeas / chhole: 1 cup, soaked overnight
• Salt: To taste
• Bay leaf: 1
• Tea bag: 1, optional
• Water: As needed

For the Masala Base

• Onions, finely chopped: 2 medium
• Tomatoes, pureed: 2 large
• Ginger-garlic paste: 1 tbsp
• Green chilli, slit: 1
• Nairuti Chhole Masala: 1½ tbsp
• Turmeric powder: ½ tsp
• Red chilli powder: 1 tsp
• Cumin seeds: ½ tsp
• Oil or ghee: 2 tbsp

For Finishing

• Fresh coriander: For garnish

Method

1. Pressure cook the chhole: Cook soaked chickpeas with salt, bay leaf and optional tea bag for 4–5 whistles, or until tender. Discard tea bag and bay leaf.
2. Temper cumin: Heat oil or ghee and let cumin seeds splutter.
3. Sauté aromatics: Add onions and sauté until golden. Add ginger-garlic paste and green chilli and cook for about 1 minute.
4. Build the masala: Add tomato puree, turmeric, red chilli and Nairuti Chhole Masala. Cook until thick and the oil begins to separate.
5. Add chickpeas: Add cooked chickpeas with some cooking water. Mash a few chickpeas against the side of the pan.
6. Simmer: Cook over low heat for 10–12 minutes, stirring occasionally, until the gravy is rich and well blended.
7. Garnish: Finish with fresh coriander and serve hot.

Tip

Lightly mashing a few chickpeas while the curry simmers naturally thickens the gravy and helps the masala cling to the chhole.

Serving Ideas

• Bhature
• Kulcha
• Jeera rice
• Plain paratha

Tips

• Soak chickpeas overnight for even cooking.
• Cook the tomato masala until well reduced.
• Use some chickpea cooking water in the gravy.
• Allow a final 10–12 minute simmer.

More Ways to Use Chhole Masala

• Chana chaat
• Aloo chana
• Chhole pulao
• Dry masala chana

Frequently Asked Questions

How long should chickpeas be soaked?

Overnight soaking gives the best results for even, tender chickpeas.

Why is a tea bag sometimes added?

It is optional and is mainly used to give the chickpeas a deeper colour.

How do I make the gravy thicker?

Mash a few cooked chickpeas into the gravy and simmer for 10–12 minutes.

Can I make Chhole less spicy?

Yes. Reduce the red chilli powder and green chilli while keeping the Chhole Masala for its overall flavour.

What should I serve with Punjabi Chhole?

Bhature, kulcha, jeera rice or plain paratha.

Make It with Nairuti

Shop Nairuti Chhole Masala