Punjabi Chole (Tea Infused Chana Masala)

This chick peas (chana) recipe is flavored with tea, black cardamom and cumin. It is served with roti, paratha or fried bread called bhaturas.

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Serves 4-6

  • 2 cans chick peas or 1 cup dried chick peas
  • 2-3 tea bags
  • 1 tbsp shreded ginger
  • 5 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 3 black cardamom
  • 1 medium onion
  • 1-2 tomatos, chopped
  • ½ tsp garam masala
  • ½ tsp garam masala
  • salt to taste
  • ½ tsp coriander powder
  • ½ -1 tsp red chili powder (to taste)
  • 2 tbsp julienne ginger (to garnish)

How to make Punjabi Chana:

  1. Keep chick peas in a bowl with water overnight. Drain, rinse.
  2. Boil chana in 3-4 cups of water and 2-3 tea bags. Let it simmer till done. Remove tea bags, strain boiled chicke peas and reserve the water) (if you use chick peas from the can, boil 3 tea bags in ½ cup of water and keep aside).
  3. Heat 2 tbsp of oil in a large, heavy-bottom pan. Add chicke peas without water and stri fry for 2-3 minutes. Remove from the pan and keep aside.
  4. Heat 3 tbsp of oil. Add black cardamom and cumin seeds. Let it sizzle for few seconds until cumin seeds become golden brown. Then add chopped onion and stir fry for 3-5 minutes till onions turn brown. Be careful not to burn them.
  5. Add garam masala, shreded gigher, coriander powder, red chili powder. Stir.
  6. Add chopped tomato, mix and cook til tomatoes get well blended and oil seperates. Add fried chick peas, adjust salt. Stir fry for 3 minutes. Gradually add the kept aside liquid. Let it simmer for 10-15 minutes or till the chana is dry.
  7. Serve garnished with slit green chilies, julienne ginger.
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You may also like:

Chana Masala Curry

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Chana Masala with Bread - Bhatura.

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