
Chana Masala or Chhole Masala is a spicy tangy dish from Punjabi cuisine dish made using chickpeas and onion tomato gravy. In this post I am going to share Chana Masala (or Punjabi Chole masala) recipe. Chhole masala can be eaten with chapati, paratha, poori or bhature.
Today is the festival of “Teej”. Wishing all the blog readers a very “Happy Teej”!! This festival celebrates the season of monsoon or “saawan”. This is mainly celebrated by girls or women. Since childhood I have always been part of “Teej” enthusiasm. We used to put up Henna on our hands, ride on swings, singing, chatting and munching up all the fried and spicy snacks. I still remember the ‘swing’ which the house helper used to tie on a big hook in our verandah for the week of “Teej”. As we used to live in joint family with so many cousins and aunts, we sisters used to fix the turns for riding on swing. What days those were!!
List Of Ingredients:
- White Chickpeas-4 cups
- Medium sized Onions-2
- Medium sized Tomatoes-3
- Green Chillies-2
- Ginger Paste-1 tsp
- Salt-3 tsp (or to taste)
- Red Chilli Powder-1 tsp
- Garam Masala- 1 tsp
- Coriander Powder- 2 tsp
- Mango Powder-1/2 tsp
- Chana Masala- 2 tbsp
- Tamarind Paste-1 tsp
- Ghee/Cooking Oil-2 tbsp
- Tea Bag-1
Steps To Prepare:
Step1:
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After Boiling |
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