Chole Masala (Channa Masala) is a delicious and popular curry from Punjab. In India, it is often eaten with Bhatura and it is popularly called chole-bhatura. In this easy chole masala recipe (punjabi style), chickpeas are simmered with the mixture of onion, tomato, ginger garlic paste and spices. The great thing about this chole masala dish is spices we add make the curry fragrant and tasty. This chickpeas curry is without coconut can be served for bhatura or roti or rice.

Ingredients for Easy Chole Masala Recipe

Preparation Time: 8 hrs  Cooking Time : 40 mins Serves : 5

To Pressure Cook

• 2 Cups of Chole (Chick Peas)
• Water as needed
• 1 Tsp of Oil
• Salt to taste

Spice Mix for Chole Masala

• 10 Black Pepper
• 2 Cloves
• 2 Black Cardamom
• 1 Medium size Cinnamon
• 1 Bay Leaf
• 1.5 Tsp of Cumin
• 1.5 Tsp of Fennel Seeds
• 2 Tsp of Coriander Powder
• 2 Red Chillies

To Make Gravy

• 3 Onion, Finely Chopped
• 5 Garlic Cloves + 1/2 Inch Ginger, Crushed to paste using mortar and pestle
• 1 Green Chilly, Slit it
• 4 Tomatoes
• 1/4 Tsp of Turmeric Powder
• 1/4 Tsp of Garam Maslaa
• 1/2 Tsp for Red Chilly Powder
• salt to taste
• 1 Tsp Lemon Juice or Pinch of Amchur Powder
• Cilantro for garnishing

Method  for Easy Chole Masala Recipe

• Soak the chickpeas in water for overnight or 6-8 hrs. After that, rinse the chickpeas in a running tap water.
• In a pressure cooker, add chickpeas, required water, salt and oil, cook it  for 15 whistles.
• Heat a pan, add all the spices listed under spice mix, roast it in a medium low flame, until they turn light brown and fragrant. After it cool down, grind in a dry grinder / mixie and keep it aside.
• Heat the same pan with oil, when it is hot, add onion, fry until it turns golden brown. Next, add ginger garlic paste, fry until raw smell vanishes.
• Then add the green chilly, turmeric powder,  red chilly powder, garam masala and spice mix powder, fry well.
• Add tomatoes, saute them until it turns mushy.
• Then add cooked chole (chickpeas), stir well with masala.
• Add stock water in which chickpeas was cooked and add salt, mix well. Cover the pan with a lid and cook it in a low flame for 20 mins until the gravy turns thick. Finally mash some of the chickpeas, so that the consistency turns little thick but not thin. Turn off the stove.
• Finally add lemon juice, mix well. Garnish the chole masala with chopped corinader leaves.
• Serve this chickpeas curry with bhatura.

Tips

• To save time, use canned chickpeas instead of dried ones.
• Adjust the amount of spicyness according to your taste.
• You can also use tomato paste in place of fresh tomatoes.

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Matar Paneer / Paneer Peas Curry is a delicious and yummy curry of peas and a soft chunky pieces of paneer (cottage cheese) cooked in a onion tomato sauce, flavoured with aromatic spices. This paneer peas masala goes well with chapathi, naan, phulka or pulao. Try this delectable, creamy matar paneer to chapathi as it bring North Indian flavour right to your home.

      Ingredients

• 1 Packet (200 gms) Paneer (Indian Cottage Cheese)
• 1 Cup of Green Peas, Boiled
• 2 Tsp of Coriander Powder
• 1 Tsp of Kasmiri Red Chilly Powder
• 1/2 Tsp of Garam Masala
• 1 Tsp of Kasuri Methi (Dried Fenugreek Leaves)
• 1/2 Cup of Milk (Full Fat)
• 2 Tbsp of Butter
• 3/4 Tsp of Cumin
• 3 Tbsp of Oil
• Salt To Taste

      To Grind

• 4 Medium Size Tomatoes
• 1 Large Onion
• 1 Clove
• 1 Cardamom
• 1 Cinnamon
• 5 Garlic Cloves
• 1/2 Inch Ginger
• 5 Cashews

       Method

• Toast the both sides of panner by placing them in a oil coated dosa pan (Tawa) and keep it aside.
• Boil the peas in microwave or pressure cooker for 10 mins. Keep it aside.
• Heat oil in a pan, add clove, cardamom, cinnamon, onion, fry for 2 mins, add ginger, garlic, saute this for another 2 mins until raw smell vanishes, finally add tomatoes and cashews, saute this for 2 mins. Turn off the heat. Let it cool down and grind this in mixie into a smooth paste.
• Heat a pan with oil, add cumin (Jeera), after it sizzles, add ground paste and salt, fry this for 3-5 mins until oil separates.
• Now add coriander powder, kashmiri red chilly powder and garam masala, fry this for 2 mins. Add 1/2 cup of water and allow this to boil for 5 mins.
• Add boiled peas and kasuri methi, mix well with masala. Add milk and toasted paneer, cook it for 5 mins. Turn off the flame. Finally add butter and mix well.

           Yummy, thick and creamy Mutter Paneer is ready to serve with roti or chapathi or naan.

       Tips

• You can add fresh panner or toasted paneer or deep fried paneer to this recipe.
• Use normal red chilly powder or green chilly instead of Kashmiri chilly powder..
• You can also make this dish without onion and garlic.
• To make this dish more creamy, add 1/2 cup cream instead of milk.

        Health Benefits of Peas and Paneer

• Paneer : good source of calcium, protein and it prevents stomach disorders.
• Peas : good for bones & heart, prevents constipation, strengthen the immune system