Punjabi Chole

Punjabi chole or chana masala is one of the most popular curry dishes from India. In fact in north India no wedding or party is complete until you have chole masala on the menu. Punjabi chole are cooked with lots of spices. Goes well with naan, roti or plain rice.


  • 1.5 Cups Mangatram Kabuli Chana
  • 2 Green Chillies (Slit) | 1 MAGGI Masala
  • 6 Cups Water | 2 Tablespoons Oil
  • 2 Onion (Chopped)
  • 1 Teaspoon Ginger-Garlic Paste
  • 2 Tomato (Chopped)
  • 1.5 Tablespoons Coriander Seeds
  • 1.5 Teaspoons Cumin Seeds
  • 1.5 Teaspoons Red Chilli Powder
  • 0.25 Teaspoon Turmeric Powder
  • 3 Tablespoons Coriander Leaves (Chopped)

How To Cook Punjabi Chole:

Soak Mangatram Kabuli Chana in water overnight. Prepare ingredients as mentioned in the list.

Pressure cook the Mangatram Kabuli Chana with 3 cups in a pressure cooker for 15 mins after the first whistle. Grind together coriander seeds, cumin seeds, red chilli powder and turmeric powder with 1 tablespoon of cooked chana into a fine paste.

In a Karahi, heat oil and sauté chopped onions till they turn golden brown. Now add the paste made in step 2 along with tomatoes and sauté till the tomatoes soften.

Add the remaining boiled Mangatram Kabuli Chana , remaining 2 cups of water, MAGGI Masala and salt. Mix well and simmer for 5 minutes.

Garnish with coriander leaves and green chillies. Serve hot.