To begin making the Punjabi Chana Masala Recipe, we will first soak the Chole completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chole along with salt and with its soaked water, adding additional water if required. Cook until it is soft and tender. You can use the pressure cooker method to cook the Chole or a saucepan method.

You will know it's cooked right, when you press the Chole between your fingers it will mash easily. Keep the cooked Chole aside.

Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through. Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.

Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chole gets well coated with the masala and looks brown as well.

Give the masala a final taste check and stir in the chopped coriander leaves.

Serve Punjabi Chana Masala Recipe as a Chaat in dishes like Chole Tikki Chaat or Serve for a Yummy Sunday Brunch along with Bhatura or Achari Masala Puri and Pickled Onions.

Note: When serving it with puris/batura’s, serve with sliced onions, tomatoes and cucumber salad. End your meal with Chaas (buttermilk), this will cool down the acidic nature of Chole.