A classic North Indian curry featuring tender chickpeas simmered in a spicy, tangy tomato and onion gravy. This hearty and flavorful dish, also known as Chana Masala, is a staple in Punjabi households and pairs perfectly with bhature, puri, or rice.
Prep15 min
Cook50 min
Soak480 min
Servings4
Serving size: 1 serving
417cal
17gprotein
58gcarbs
Ingredients
1.5 cup Dried Chickpeas (Also known as Kabuli Chana)
0.25 tsp Baking Soda (Optional, for soaking to soften chickpeas)
A unique Kashmiri delight where golden-fried paneer cubes are simmered in a creamy, tangy yogurt gravy. Infused with aromatic fennel and ginger, this no-onion, no-garlic curry is a true taste of the valley.
About Punjabi Chole Masala with Kashmiri Dhabal Paneer
Aromatic, protein-packed Chole with creamy Dhabal – a soul-satisfying start to any day!
This sindhi dish is perfect for breakfast. With 765.0799999999999 calories and 31.77g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Ghee
(Can substitute with oil)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 pcs Tomatoes (Medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
2 tbsp Chana Masala Powder (Use a good quality brand)
1 tsp Amchur Powder (Dry mango powder for tanginess)
3 tbsp Coriander Leaves (Fresh, chopped for garnish)
1 inch Ginger (Julienned for garnish)
Instructions
1
Soak and Cook the Chickpeas
Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight. Add 1/4 tsp of baking soda to the soaking water to help soften them.
Drain the soaking water. Transfer the chickpeas to a pressure cooker. Add 4 cups of fresh water, 2 tea bags, bay leaf, black cardamom, cinnamon stick, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for 6-8 whistles (about 20-25 minutes). After the whistles, reduce the heat to low and simmer for 10 minutes.
Allow the pressure to release naturally. Open the cooker and check if the chickpeas are soft and mash easily. Discard the tea bags and whole spices. IMPORTANT: Reserve the nutrient-rich cooking water.
2
Prepare the Masala Base
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté until they turn a deep golden brown, which should take about 8-10 minutes. This step is crucial for the authentic Punjabi flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook this mixture, stirring occasionally, until it thickens and you see oil separating from the sides of the masala. This 'bhunao' process takes about 10-12 minutes and builds a deep flavor base.
3
Combine and Simmer the Curry
Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chili powder, coriander powder, chana masala powder, amchur powder, and the remaining 0.5 tsp of salt. Stir continuously for 1 minute until fragrant.
Add the cooked chickpeas along with all their reserved cooking water to the masala. Stir everything together gently.
Using the back of a ladle, mash about 1/4 of the chickpeas against the side of the pan. This will naturally thicken the gravy.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, allowing the chickpeas to absorb the flavors of the masala. If the gravy becomes too thick, add a little hot water to adjust the consistency.
4
Garnish and Serve
Turn off the heat. Stir in the final 1 tbsp of ghee for a rich aroma and glossy finish.
Garnish generously with fresh chopped coriander leaves and ginger juliennes.
Let the curry rest for 10 minutes before serving. Serve hot with fluffy bhature, puri, naan, or steamed basmati rice.
348cal
15gprotein
8gcarbs
28gfat
Ingredients
250 g Paneer (cut into 1-inch cubes)
1.5 cup Curd (full-fat, whisked well, at room temperature)
5 tbsp Mustard Oil (for frying and tempering)
2 whole Cloves
1 whole Black Cardamom (lightly crushed)
1 inch Cinnamon Stick
0.5 tsp Hing
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1.5 tsp Fennel Powder
1 tsp Dry Ginger Powder
1 tsp Salt (or to taste)
1 cup Water
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Yogurt Base
In a medium bowl, combine the room-temperature whisked curd with turmeric powder, Kashmiri red chili powder, fennel powder, and dry ginger powder.
Mix thoroughly with a whisk until you have a smooth, lump-free paste. Set aside. This step is crucial to prevent the yogurt from curdling later.
2
Fry the Paneer
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until the oil is very hot and you see light smoke, which removes its pungent smell.
Carefully add the paneer cubes to the hot oil. Shallow fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crisp.
Using a slotted spoon, remove the fried paneer and place it in a bowl of warm, lightly salted water. This keeps the paneer exceptionally soft.
3
Temper Spices and Cook the Gravy
Reduce the heat to low. Remove excess oil from the pan, leaving about 2 tablespoons.
Add the cloves, crushed black cardamom, and cinnamon stick to the warm oil. Sauté for 30 seconds until fragrant.
Turn the heat to the lowest setting. Slowly pour the yogurt-spice mixture into the pan, stirring continuously and vigorously with a whisk.
Continue to stir constantly for 6-8 minutes. Do not stop stirring until the mixture thickens and you see oil separating at the edges. This prevents the yogurt from splitting.
4
Simmer the Curry
Once the gravy base is cooked, add 1 cup of water and salt. Stir well to combine.
Bring the gravy to a gentle simmer over low-medium heat.
Drain the paneer cubes from the warm water and add them to the simmering gravy.
Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the paneer to absorb the aromatic flavors of the gravy.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. This allows the flavors to meld together beautifully.
