Punjabi Chole Masala Recipe | Dahi Wale Chole Recipe | How to make Chole ki Sabji at Home

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Punjabi Chole Masala Recipe | Dahi Wale Chole Recipe | How to make Chole ki Sabji at Home – Step By Step with Images and Video.

Looking for a new twist to your everyday chole?

Say hello to Dahi Wale Chole—a creamy, rich, and flavorful chickpea curry made with the surprising addition of curd!

This unique recipe blends the tanginess of yogurt with aromatic spices and tender boiled chana to create a dish that’s not only quick to make but also irresistibly delicious.

Forget the usual onion-garlic heavy gravies—this version brings you the magic of North Indian flavors in a light, comforting, and extra special way. Whether you’re serving it with rice, naan, or paratha, this is one chole recipe you’ll come back to again and again.

Ingredients of Punjabi Chole Masala Recipe 

  • Chickpea – 2 cup
  • Bay Leaf – 1 pcs
  • Black Cardamom – 1 pcs
  • Cinnamon – 1 stick
  • Salt as per Taste
  • Oil
  • Curd – 1/2 cup
  • Cashew – 8 pcs
  • Ginger Green Chilli – 3 Pcs
  • Chopped Garlic
  • Kashmiri Red Chilli Powder – 1 tsp
  • Turmeric – 1/4 tsp
  • Coriander Powder – 1 tsp
  • Cumin – 1/2 tsp
  • Chole Masala – 1 tbsp
  • Oil – 2 tbsp
  • Cumin – 1 tsp
  • Tomato Puree – 2 pcs
  • Kasoori Methi – 1 tsp
  • Black Salt
  • Salt as per Taste
  • Water
  • Garam Masala
  • Chopped Coriander Leaves
  • Onion Slice
  • Splitted Green Chilli

Punjabi Chole Masala Recipe Video

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Punjabi Chole Masala Recipe – Step By Step

Step 1: Start by soaking 1.5 cups of Kabuli chana (the slightly larger variety) in water for 7–8 hours or overnight. Once the chana is well soaked and plump, drain the water and check by pressing between your fingers—it should be soft and split easily.
Step 2: Transfer the soaked chana to a pressure cooker. Add enough water so that it stands about an inch above the chana. Now add 1 bay leaf, 1 large black cardamom (or 2 green cardamoms if you don’t have black), a small stick of cinnamon, a little salt, and a teaspoon of oil or ghee. Cover the cooker and cook on high flame for 1 whistle, then reduce to low-medium and let it cook for 3–4 more whistles. Let the pressure release naturally.
Step 3: While the chana is cooking, prepare the special masala paste. In a grinding jar, take ½ cup of fresh curd, 7–8 cashews, a small piece of ginger, a few green chilies as per taste, and 2–3 garlic cloves.
Step 4: To this mix, add 1 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, and 1 heaped teaspoon of store-bought chole masala. If you don’t have chole masala, you can use kitchen king masala or even regular garam masala. Blend everything together into a smooth paste. This is your curd-based flavor bomb that gives the dish its unique taste.
Step 5: Once the chana is cooked and soft, set it aside. Heat 2 tablespoons of oil in a pan. When hot, add 1 teaspoon cumin seeds and let them sizzle.
Step 6: Now add 2 medium-sized tomatoes that have been ground or grated coarsely. Cook the tomatoes on medium flame until they reduce slightly and oil begins to separate.
Step 7: Add 1 teaspoon of crushed kasuri methi, ½ teaspoon of black salt, and a little more regular salt (keeping in mind you’ve already added some while boiling the chana). Cook until the mixture turns rich and flavorful.
Step 8: Pour about ¼ cup of water into the pan to bring down the temperature of the tomato base so that the curd doesn’t curdle. Mix well.
Step 9: Add the prepared curd and cashew masala paste into the pan. Keep stirring constantly on low flame so that it blends smoothly and doesn’t split. You can pour some water into the grinder jar to extract any leftover paste and add that in too.
Step 10: Cook the mixture on medium flame until you see a gentle boil. The gravy will begin to thicken and oil will start separating. This will take around 2–3 minutes.
Step 11: Now add the boiled chickpeas into the masala. Mix well so that all the chana gets coated with the creamy gravy. Simmer everything together for 2–3 more minutes to allow the flavors to combine fully.
Step 12: Sprinkle in ½ teaspoon garam masala and some finely chopped fresh coriander. Give it a stir. At this point, you can also check the consistency of the gravy and adjust with a little water if needed.
Step 13: For a unique and beautiful twist, add in some thinly sliced onion rings. Slice 1 medium onion and drop the rings straight into the curry. Let them simmer for 1–2 minutes to soften and add texture to the dish.
Step 14: Once the gravy has reached the perfect consistency and the oil begins to float on top, turn off the heat. Add a few slit green chilies and a final sprinkle of coriander on top.
Step 15: Your delicious, restaurant-style Dahi Wale Chole is ready. Serve them hot with steamed rice, naan, lachha paratha, or roti. The creamy texture, rich aroma, and unique twist of curd make this recipe an absolute must-try.

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Cook with Parul is an Indian food channel which showcases the best Indian recipes. My values are Clear crisp presentation, pure neutral Hindi /Hinglish, Easy & smart version of making traditional, new and unique recipes. Explain well the first time.

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