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Printed at the current scale: 2 servings · Metric · front and back, more cards if it runs long

Chana Masala (Punjabi Chole)

2 servings · 4 × 6 in
Cooked Chickpeas
120 ml dried chickpeas (kabuli chana)
235 ml water, for cooking
½ black tea bag
½ pod black cardamom pod
2 pods green cardamom pods
½ cinnamon stick (2.5 cm piece)
1 whole cloves
¼ leaf small bay leaf, fresh
710 to 945 ml water, for soaking
Chole Masala Powder
½ to 1 dried Kashmiri red chilies, seeded
7.5 ml coriander seeds
2.5 ml fennel seeds
2.5 ml cumin seeds
½ pod black cardamom pod
2 pods green cardamom pods
¼ leaf small bay leaf, fresh
2 whole cloves
½ cinnamon stick (2.5 cm piece)
2 to 4 black peppercorns
½ mace blade
0.3 ml freshly grated nutmeg
2.5 to 3.5 ml amchur (dried mango powder)
Chole Gravy
15 ml neutral oil
½ cinnamon stick (2.5 cm piece)
1 whole cloves
1 pod green cardamom pods
¼ leaf small bay leaf
175 ml onions (2 medium), finely chopped
½ green chili, slit
5.5 to 7.5 ml ginger garlic paste
120 ml tomatoes (3 medium), finely chopped or pureed
1 to 2 ml Kashmiri chili powder
0.3 ml ground turmeric
2 to 2.5 ml salt
120 ml water
2.5 ml kasuri methi, crushed
extra amchur, only if needed, to taste
Tadka and Garnish
7.5 ml ghee
1 to 2 green chilies, slightly slit
½ fresh ginger (1 cm piece), cut into thin matchsticks
0.6 ml asafoetida (hing)
15 ml coriander leaves, finely chopped
forklet.co/r/MuZYEP3F?scale=0.5 · v1
  1. Cooked Chickpeas Rinse 120 ml dried chickpeas (kabuli chana) well at least three times. Cover with 710 to 945 ml water, for soaking and soak overnight, at least 8 h. Drain and rinse.
  2. Put the chickpeas in a pressure cooker with 235 ml water, for cooking, ½ black tea bags, ½ pod black cardamom pod, 2 pods green cardamom pods, ½ cinnamon stick (2.5 cm piece), 1 whole clove and ¼ leaf small bay leaf, fresh. Cook over medium heat for five or six whistles, or 16 min at high pressure in an Instant Pot.
  3. When the pressure has dropped, open the lid and discard the tea bag, cinnamon and bay leaf. Keep the cooking liquid.
  4. Chole Masala Powder While the chickpeas cook, put ½ to 1 dried Kashmiri red chilies, seeded, 7.5 ml coriander seeds, 2.5 ml fennel seeds, 2.5 ml cumin seeds, ½ pod black cardamom pod, 2 pods green cardamom pods, ¼ leaf small bay leaf, fresh, 2 whole cloves, ½ cinnamon stick (2.5 cm piece), 2 to 4 black peppercorns and ½ mace blades in a dry pan. Roast over low heat, stirring constantly. 3 min to 5 min
  5. Turn off the heat, stir in 0.3 ml freshly grated nutmeg and let everything cool. Grind with 2.5 to 3.5 ml amchur (dried mango powder) to a fine powder. 5 min
  6. Chole Gravy Heat 15 ml neutral oil in a heavy pan and add ½ cinnamon stick (2.5 cm piece), 1 whole clove, 1 pod green cardamom pods and ¼ leaf small bay leaf. 30 s
  7. Add 175 ml onions (2 medium) and ½ green chilis and fry over medium heat until golden. 8 min to 12 min
  8. Stir in 5.5 to 7.5 ml ginger garlic paste and fry for about a minute. 1 min
  9. Add 120 ml tomatoes (3 medium) and cook over medium-high heat until they break down and lose their moisture. Lower the heat and stir in 1 to 2 ml Kashmiri chili powder, 0.3 ml ground turmeric and 2 to 2.5 ml salt. 5 min to 8 min
  10. Add all of the chole masala powder and saute for 3 min to 4 min.
  11. Add the cooked chickpeas with their dark cooking liquid and 120 ml water, adding a little more water if needed for a gravy. Bring to a rolling boil over high heat, then cover and simmer on low heat. 18 min to 20 min
  12. Stir in 2.5 ml kasuri methi. Taste and add more salt, extra amchur, only if needed if you want more tang, or garam masala.
  13. Tadka and Garnish Heat 7.5 ml ghee in a small pan and fry 1 to 2 green chilies until blistered, using a splatter screen. Add ½ fresh ginger (1 cm piece), turn off the heat and stir in 0.6 ml asafoetida (hing). 1 min to 2 min
  14. Pour the sizzling tadka over the chole and scatter with 15 ml coriander leaves. Serve with bhatura, puri, naan or basmati rice.
  • Safety: green chilies and fresh ginger (1 cm piece) and coriander leaves in oil can grow botulism at room temperature. Keep it in the fridge and use within 4 days. (USDA FSIS)
  • Safety: Asafoetida is usually cut with wheat flour; use a certified gluten-free hing if you need the dish gluten free. (The author)
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