#Nani ke #chole masala#recipe

Nani ke chole recipe is out of this world. from my childhood I love chole. When ever my NANI (granny) cooks chole you can smell the mouth watering flavours from far away. Allthough her recipe is so simple still you can get all the flavours.yummmm
There are many types , style and names of chole recipe. Punjabi chole masala or chana masala is one of the most popular dishes.

So what actually is chole masala? In this chole (chickpeas) are cooked with onion, tomatoes and lots of spices. At every Indian store chole masala powder available, but you can make this powder at home too by roasting cumin, cloves, coriander, peppercorn, cardamom etc. But I usually get from store, it saves time and also tastes good. My Nani use to make chole without chole masala, instead of using chole masala she use garam masala, if you like you can do the same.

Many people use tea bag while cooking chole in pressure cooker that's because the tea bag help in giving chole a drak brown color. Instead of tea bags some people use a piece of amla. you can add tea bags if you like but I don't use tea bag because my husband loves original color of chole.

Chole masala recipe:-

Course :- Main course

Cuisine :- north Indian
Serving:- 5 
Author:- mini(nitisha)


To pressure cooker:-

2 cup/ 200 gms chole( kabuli chana)
3 cup water
2to 3 dried amla or 1 tea bag (optional)
1/2 tsp salt or as required.

For chana masala gravy:-

1 medium size chopped onion/ paste
1 medium size chopped tomato/ paste
2 lavang (clove)
1 tsp Kali Mirchi (black pepper)
1tsp turmeric powder
1-2 bay leaf
2 tsp Ginger / garlic paste
1 tsp amchoor powder ( optional)
2/3 green chilies slit
1 cup of chickpeas stock In Which chole were cooked.
2 tbsp oil
Salt to taste.

Spices for chole masala powder:-

  1. 2 black elaichi ( cardamom)
1 inch dalchini (cinnamon)
3 to 4 Kali mirch ( black pepper)
2 lavang ( cloves)
1 medium size tej patta (bay leaf)
1 to 2 kashmiri dry red chillies.

For garnishing chole masala:-

Chopped dhania (fresh coriander leave)
1/2 inch julienne cut adrak(ginger(optional)
1 sliced onion
1 lemon slice

Instructions to make chole masala:-

For easy of understanding, I have divided this chole masala pot into 3 steps.
  • Step 1 - soaking and cooking chole.
  • Step 2- roasting spices to make chole masala powder.
  • Step 3- making chole masala gravy.

So let's starts with step 1

  • Soaking and cooking chana:-
  1. Rinse and soak the chole in enough water overnight. Add enough water because chole will increase in size after soaking.
  2. Next day Rinse the chole.
  3. Take a pressure cooker add chole, water,some salt, tea bag/ awla if you like.
  4. Pressure cooker for 10 to 12 whistles. The chole should be soft when you mash it with a spoon.

Step 2

  • Roasting spices for chole masala powder:-
  1. In a pan, take all the whole spices for the chole masala mentioned above and on a low heat roast them.
  2. Don't let them burn.
  3. When you will roast you can smell the aroma of spices.
  4. Let these roasted spices cool down. After cooling dry grind them.
  5. By now the chole will be cooked. Remove the amla/ tea bag from the stock.


  • Making chole masala gravy:-

  1. Heat oil in a pan, add clove,black pepper and bay leaf.
  2. Now add grated onion. Fry the onion till the raw smell goes away and they are light golden brown in color.
  3. add Ginger-garlic paste and saute till their raw smell goes away.
  4. Now add the tomato puree, stir and let cook for 10 -15 minutes on medium flame.
  5. Cover the pan to prevent splash all around. Tomato need to be cooked really well till the raw smell and taste goes away completely. So for this step you have to be patienceful.
  6. Once the oil starts separating, it means masala is done.
  7. Then add powder chole masala or garam masala powder (optional, if you want) that we ground, then add red chilli powder and turmeric powder. 
  8. Mix it well and add slit green chilies.
  9. Add the cooked chole. Keep the stock aside we will add this stock to make gravy
  10. Mix well cook for 2 - 3 minutes.
  11. Now add the stock bring to a boil. Cook on low to medium flame. You can cook without lid.
  12. Chole masala gravy will thicken and reduce. Mash a few chole. This will help thicken the gravy.
  13. Simmer the flame till you get the consistency you prefer.
  14. Now add amchu powder, stir well.
  15. Granish chole masala with coriander leave and ginger julienne.
  16. Serve the chole recipe with kulchas, bhaturas, pooris or simply with roti, along with sliced onion and lime.
  17. This chole recipe also tastes good with steamed rice or jeera rice.


  1. You can use only garam masala powder if  you want to skip the roasted chole masala step.
  2. Instead of amchoor powder you can use lemon juice.

Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.

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