Making a quick and easy authentic Lahori Chole Masala recipe at home that anybody can cook to serve with naan at breakfast or lunch.
It's a famous recipe for Lahori street food in Pakistan. People love to eat chole masala or chikkar chole at breakfast for lunch especially at weekend. There are so many variations in this recipe as different people make it in a different ways. I tried to make it in a very simple way that will give the same flavor as you eat on street food.
It's the best curry recipe that you can easily have in breakfast, lunch, and dinner with poori, naan, roti, or paratha. I have a memory associated with chole masala that my mother use to cook for breakfast on special events like Eid and Ramadan in Sahoor. We all love it as it's delicious and mouthwatering.
People make chole masala in a different style, but the true taste of chole gravy comes up when we make it in real Punjabi style. There are so many famous places in Subcontinent to catch scrumptious chole masala. I tried at different places but I found the real taste in 'Pindi'. These people know the real recipe of chole masala so I tried to find this recipe with the famous street food chole seller to share with you.
You can find chole masala recipe videos in Hindi/Urdu to facilitate Pakistan and Indian food lovers.
If you are new to this recipe so I share with you it's a chickpeas gravy cooked with local spices. It has special dark brown color with a luster look to make it tempting. Some people also use chole masala powder but I tried to make it simple by adding individual spices so it will be easy for you to try this recipe.
Cooking time: 30 mins (with cooked Chickpeas) | Difficulty: Beginners | Language: Urdu/Hindi | Watch Time: 4:24
Hinz cooking sharing a different type of chana recipes for our lovely audience that you can take it in your breakfast, lunch or dinner. Most of our recipes are simple and easy that beginners can easily try in their kitchen. So, let's move to Hinz Cooking kitchen to make this scrumptious 'chole masala recipe' that you can try in your kitchen.
Onion garlic-ginger paste - 1 tablespoon | Oil - 1 tablespoon | Cumin Seeds - 1 teaspoon | Salt - to taste | Red chili powder - 1 teaspoon | Turmeric powder - 1 teaspoon | Coriander powder - 1 teaspoon | Yogurt - 1 Cup | Chickpeas - 2 Cup (cooked/boiled) | Chicken Stock - 2 Cups | Black Pepper - 1 teaspoon | Black Salt - ½ teaspoon | Garam Masala Powder - 1 teaspoon | Baking Soda - ¼ teaspoon | For Garnishing: Julianne ginger, Green chilies
How to Make
Make a fine paste of onion, ginger, and garlic in a blender. In a heated pan, pour oil and add cumin seeds and let it pop for few seconds until it becomes aromatic. Now pour the onion, ginger, and garlic paste and saute for few minutes. Season with Red chili powder, turmeric, coriander and stir to get rid of the rawness of the spices. Now add Yogurt and stir the pan until the masala formed. As the gravy becomes thicker and masala formed then add boiled chickpeas (How to boil dried chickpeas). Stir gently and add 300 ml of water in a pan to make the gravy a little watery. Add Black Salt, Black pepper, and Garam Masala Powder over the gravy and cover the pan with the lid. Add a pinch of baking soda to make the chickpeas mixed with the gravy. Cook for about 25 minutes. After 25 uncover the pan. Oil will float over the gravy and it's ready to serve.
Garnish with sliced ginger and green chilies. Serve with Tandoori roti or roti paratha.
You Might Like This
Lahori Chole Masala Recipe
- Onion garlic-ginger paste – 1 Tbsp
- Oil – 1 Tbsp
- Cumin Seeds – 1 Tsp
- Salt – to taste
- Red chili powder – 1 Tsp
- Turmeric powder – 1 Tsp
- Coriander powder – 1 Tsp
- Yogurt – 1 Cup
- Chickpeas – 2 Cup cooked/boiled
- Chicken Stock – 2 Cups
- Black Pepper – 1 Tsp
- Black Salt – ½ Tsp
- Garam Masala Poder – 1 Tsp
- Baking Soda – ¼ Tsp
- For Garnishing: Julianne ginger Green chilies
- Make a paste of onion, ginger, and garlic in a blender.
- Add oil in the pan and heat it up.
- Add Cumin seeds and fry it for few seconds.
- Now add onion, ginger and garlic paste in heated oil.
- Stir the pan and add further spices.
- Add Red chili powder, turmeric, coriander and stir to finish the spices rawness.
- Add little water if it’s required to avoid masala burning.
- Now add Yogurt and stir the pan until the masala formed.
- As the gravy becomes thicker and masala formed then add boiled chickpeas (Recipe to boil chickpeas).
- Stir gently and add 300 ml of water in a pan to make the gravy little watery.
- Add Black salt, Black pepper, and Garam Masala Powder over the gravy and cover the pan with the lid.
- Add a pinch of baking soda to make the chickpeas mixed with the gravy.
- Cook for about 25 minutes.
- After 25 uncover the pan. Oil will float over the gravy and it’s ready to serve.
- Garnish with sliced ginger and green chilies.
- Serve with Tandoor roti or roti paratha.
Leave a Reply