Chana Aloo Masala Recipe (Punjabi Style Chole Aloo Masala)
Tarla Dalal
• Updated : Dec 31, 2025
Table of Content
About Chana Aloo Masala, Punjabi Style Chole Aloo Masala
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Ingredients
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Methods
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How to make Chana Aloo Masala
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FAQs
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Related Chana Aloo Masala Recipe
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Tips for Chana Aloo Masala Recipe
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Nutrient values
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chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with 25 amazing images.
We have modified the tradition chole recipe to make Punjabi style chole aloo masala, cooked white chick peas and potatoes are pepped up with tangy tomato cubes and an assortment of spice powders and lemon juice.
Who can resist the masaledar taste and tempting aroma of chana aloo masala? Also for the traditional chole, look at our Punjabi chole masala recipe.
chana aloo masala can be made with or without gravy, the recipe we are sharing today is dry chole recipe. As the sabzi is dry, you can carry it in your tiffin for work or even give it to your child as a kids tiffin box meal. The chana aloo masala that we have shared is a quick chole recipe which is made with basic ingredients and is prepared in a jiffy. To make chana aloo masala, soak the kabuli channa for at least 6 hours. Drain well, combine the kabuli chana, soda bi-carb and salt in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes. Remove the potatoes and keep aside. Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the coriander-cumin seeds powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute. Add the boiled kabuli chana, salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally. Serve Punjabi style chole aloo masala hot.
Punjabi style chole aloo masala goes well with Puris , Bhatura , Rotis. Also it can be had at any given point of day, be it breakfast, lunch, snack or dinner. chana aloo masala is a all-rounder recipe which gives a roller coater ride of flavors to your taste buds.
Enjoy chana aloo masala | Punjabi style chole aloo masala | dry chole masala | quick chole recipe | with detailed step by step recipe photos and video below.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
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Total Time
35 Mins
Makes
4 servings
Ingredients
For Chana Aloo Masala
- 3/4 cup kabuli chana (white chick peas)
- 1/2 tsp baking soda
- 3 tsp oil
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1/2 cup boiled and peeled potato cubes
- 3/4 cup finely chopped onion
- 2 tsp coriander-cumin seeds (dhania-jeera) powder
- 1 tsp chilli powder
- 1 tsp garam masala
- 1/2 tsp dried mango powder (amchur)
- 2 tsp lemon juice
- 1/4 tsp freshly ground black pepper (kalimirch)
- 1/2 cup tomato cubes
- salt to taste
For Serving
Method
For chana aloo masala
- Soak the kabuli channa for at least 6 hours. Drain well
- Combine the kabuli chana, soda bi- carb and salt in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat 2 tsp of oil in a deep pan, add the potatoes and sauté on a medium flame for 2 minutes.
- Remove the potatoes and keep aside.
- Heat the remaining 1 tsp of oil in the same pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the coriander-cumin seeds powder, chilli powder and 2 tbsp of water, mix well and sauté on a medium flame for 1 minute.
- Add the boiled kabuli chana , salt. Garam masala, dry mango powder, lemon juice, black pepper powder and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the potatoes and tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve chana aloo masala hot with bhaturas or puris.
Chana Aloo Masala, Punjabi Style Chole Aloo Masala recipe with step by step photos
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To make chana aloo masala | Punjabi style chole aloo masala | dry chole masala | soak the kabuli channa for at least 6 hours.
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This is how the kabuli chana looks after being soaked. Drain well.
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Combine the kabuli chana, soda bi- carb and salt in a pressure cooker
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Pressure cook for 3 whistles
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Allow the steam to escape before opening the lid.
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Drain and Keep aside.
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Further, heat 2 tsp of oil in a deep pan.
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Add the potatoes Sauté on a medium flame for 2 minutes.
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Remove the potatoes and keep aside.
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Next, heat the remaining 1 tsp of oil in the same pan.
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Add the onions.
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Sauté on a medium flame for 1 to 2 minutes
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Add the coriander-cumin seeds powder
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Add chilli powder
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Add 2 tbsp of water
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Mix well and sauté on a medium flame for 1 minute.
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Add the boiled kabuli chana and salt
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Add garam masala
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Add dried mango powder.
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Add lemon juice
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Add freshly ground pepper powder and 1/2 cup of water
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Mix well and cook on medium flame for 2-3 minutes add potatoes.
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Also, add tomatoes.
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Cook Punjabi style chole aloo masala on medium flame for 2 minutes while striing occasionally.
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Serve chana aloo masala | Punjabi style chole aloo masala | dry chole masala | hot with bhatura or puris.
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1. What is Chana Aloo Masala?
It’s a flavorful Indian dish made with boiled chickpeas (chana) and potato cubes cooked with aromatic spices and tangy tomato pieces. It’s typically prepared as a dry or semi-dry curry that pairs well with puris, bhaturas or rotis.
2. Do I need to soak chickpeas before cooking?
Yes. If you’re using dried kabuli chana (white chickpeas), soak them in water for at least 6 hours before pressure cooking. Soaking helps them cook evenly and reduces overall pressure-cooking time.
3. Can I use canned chickpeas instead?
Yes canned chickpeas can be used to save time. Just rinse and drain them well before adding to the masala. If using them, reduce overall cooking time since they’re already cooked.
4. What spices are typically used in this recipe?
Common spices include chili powder, garam masala, dry mango powder (amchur), black pepper, and a coriander-cumin seed powder — these give the dish its tangy, spicy, and aromatic flavors.
5. Can this be made as a gravy instead of dry?
Yes! While the linked recipe is a dry version, adding more water or tomato puree during cooking can give it a gravy consistency to serve with rice or bread.
6. How long does it take to cook?
Total time varies:
- Soaking chickpeas: ~6 hours
- Cooking (pressure cooker + pan): ~30–40 minutes depending on heat and whether using pre-cooked or canned chana.
7. What can I serve with Chana Aloo Masala?
It goes well with bhaturas, puris, rotis, parathas, naan, or even plain steamed rice. The dry version also makes a great lunchbox sabzi.
8. Can I make this dish vegan or gluten-free?
Yes! The dish is naturally vegan and gluten-free when you avoid adding ingredients like dairy or wheat flour.
9. Is it healthy?
Chickpeas and potatoes provide plant-based protein and fiber, making this a nutritious vegetarian option, especially if you go light on oil.
10. Can I adjust the spice level?
Absolutely adjust chili powder and green chilies (if used) to make it milder or hotter according to your taste.
Preparation & Cooking Tips
1. Soak the chickpeas well
- Soaking the kabuli chana for at least 6 hours (or overnight) helps them cook evenly and become tender faster.
2. Use baking soda strategically
- Adding a pinch of baking soda while pressure-cooking the chickpeas can help soften them quicker and make them lighter on the stomach.
3. Cook chickpeas to the right texture
- Ensure the chickpeas are cooked through but not mushy they should hold their shape when mixed with potatoes and spices.
4. Sauté potatoes first
- Sauté the potato cubes in oil before adding them to the masala this gives them a slight crispness and prevents them from disintegrating later.
5. Don’t rush the onion step
- Sautéing onions until they are soft but not burnt helps develop a rich base flavor for the masala. Use medium heat for even cooking.
6. Add spices in stages
- Blooming dry spices (like chilli powder and coriander cumin powder) with a bit of water enhances their aroma and prevents them from burning.
7. Adjust water for consistency
- The recipe makes a semi-dry masala. If you prefer a gravy version, add a little more water and cook slightly longer.
8. Add tomatoes last
- Adding tomato cubes towards the end preserves a fresh tanginess in the dish, balancing the spices and lemon juice.
9. Use fresh lemon juice
- Lemon juice added at the end brightens the dish and balances the spice and tang from the tomatoes and amchur.
10. Serve hot
- This masala tastes best when served fresh and hot with puris, bhaturas, rotis, or rice
Nutrient values (Abbrv)per plate
| Energy | 174 Calories |
| Protein | 5.9 g |
| Carbohydrates | 25.2 g |
| Fiber | 9.4 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Click here to view Calories for Chana Aloo Masala, Punjabi Style Chole Aloo Masala
The Nutrient info is complete
Manali
Sept. 21, 2020, 7:59 a.m.
It was delicious. Easy and tasty.
Foodie #516833
May 30, 2020, 2:03 p.m.
