Masaledaar Chholay Recipe - A spicy combination of kabuli chana, amla and anardana.

This is an exclusive website recipe.

Main Ingredients : Chickpeas (kabuli chana) , Dried Indian gooseberry (amla)

Cuisine : Punjabi

Course : Main Course_Veg

Masaledaar Chholay

Masaledaar Chholay Recipe - Masaledaar Chholay


Prep Time : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium


  • Chickpeas (kabuli chana) 1 1/2 cups

  • Dried Indian gooseberry (amla) 3-4

  • Salt to taste

  • Tea leaves 2 teaspoons

  • Onions 3 large

  • Ginger 2 one- inch piece

  • Garlic 8-10 cloves

  • Green chillies 2

  • Tomatoes 4 medium

  • Fresh coriander leaves 1/4 bunch

  • Cumin seeds 2 tablespoons

  • Oil 4 tablespoons

  • Coriander powder 3 tablespoons

  • Red chilli powder 1

  • Pomegranate seed powder coarsely powdered 1 tablespoon


Step 1

Soak chana overnight in four cups of water. Drain and boil in three cups of water with salt, tea leaves and dried amla tied in a piece of muslin cloth till tender.

Step 2

Remove the muslin cloth bag. Peel, wash and chop onions. Peel, wash ginger and garlic.

Step 3

Remove stems, wash green chillies and make a paste of ginger, garlic and green chillies.

Step 4

Wash and chop tomatoes. Clean, wash and chop coriander leaves. Dry roast cumin seeds, cool and grind to a powder.

Step 5

Heat oil in a pan, add chopped onions and sauté till brown. Add ginger-garlic-green chilli paste and sauté for two minutes.

Step 6

Add coriander powder, ground roasted cumin seeds, red chilli powder and anardana powder and sauté till oil separates.

Step 7

Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required.

Step 8

Cook till the chanas are well mixed with the gravy. Serve hot garnished with coriander leaves.

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