Natraj Punjabi Chola masala




Coriander seeds, Cumin, Red Chillies, Turmeric, Black Pepper, Iodised Salt, Dried Ginger, Mustard, Fennel, Seeds, Garlic, Cassia, Fenugreek Leaves, Cardamom Amomum, Cloves, Nutmeg, Green Cardamom, Mace, Asafoetida.

How to make Punjabi chola

250gm boiled chickpeas

salt to taste

1 medium sized onion

1 medium sized tomato

1tbs ginger-garlic paste

¼ tsp haldi powder

½ tsp red chili powder

¼ tsp garam masala powder

¾ to 1 tsp amchur powder

2 to 3 green chilies, slit

1.5 to 2 tbsp oil

1tsp Natraj chola masala

some chopped coriander leaves

½ inch ginger/adrak,

1 lime juice







to give a dark color to the chana, traditionally add 1 black tea bag and boil it and pinch of salt

by now the chana will be cooked. you will see a darker brown shade. Remove tea bag.

heat oil in a pan or kadai.add ginger-garlic paste and saute till their raw aroma goes away.

then add chopped onions and saute till the onions turn translucent or light brown.

add tomatoes & saute them till they soften.

then add the Natraj Chola Masala along with the red chili powder, haldi powder, salt & garam masala powder.

stir the dry masala and then add slit green chilies

add the cooked chole. stir well.

add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also water instead.

stir and cover the chana.

simmer on a low to medium flame. you can also cook without the lid. the gravy will thicken and reduce. mash a few chana. this will help thicken the gravy. simmer till you get the consistency you prefer. the consistency is not thin, but medium consistency or dry.

garnish chole masala with coriander leaves & ginger julienne.

serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. chole also tastes good with steamed rice or jeera rice.