Multani Chole Recipe | Multani chole Chawal | Multani Chana

Multani chole is a tasty and spicy multani recipe chickpeas curry cooked .  Multani masala is a special blend of spice powder, which is made in Multan region of Pakistan. This is basically my grandmother’s recipe who came to India during partition, she passed it on to my mother and I learned it from her.

Chickpeas / garbanzo beans are also known as Kabuli chana in Hindi. You can easily get them in any supermarket or grocery store in India. If you live abroad, and don’t get the dried ones in a store nearby,  you can use canned chickpeas. When you are using canned chickpeas, just take care to rinse them properly before use. Rinsing the canned chickpeas help to reduce extra salt.

Most of us have heard about Amritsari chole or chana masala recipe or Pindi chana, but many of you might not have heard of this easy chole recipe which is known as Multani Chole curry. What makes this curry unique is the use of Multani masala. Multani Chole is quite different in taste from the popular version of Amritsari chole which is served with Bhatura {Deep fried puffy bread}.

Kabuli Chana or Kabuli Chole are soaked overnight and then pressure cooked. After that, the chickpeas or chana is cooked along with wet and dry masala to make this spicy chickpea curry.

These days I always prefer to use organic chana. Organic ones not only tastes better but also being a chemical free option this is better for healthy too. Though little expensive than normal chickpeas, I feel it’s better to pay for food that is of better quality. I remember when we ate it at my grandmother’s home or even at our home when mom used to cook chole, organic chickpeas used to be small in size as compared to big size chana we get these days.

Since this chickpeas curry is quite spicy in taste, the Multani chole curry tastes best with steamed white rice. Pudina ka Raita {Mint Raita} as an accompaniment makes it all the more interesting. Also fresh mint leaves ass lots of fresh flavour to the main dish. You can serve this chole curry with Roti and parantha too, but always prefer it with rice.

Print Recipe

Multani Chole Curry

Course

main course

Prep Time

10 minutes

Cook Time

35 minutes

Servings

servings

Ingredients

• 250 grams Chickpeas Beans Chana / Garbenzo / Kabuli
• 1 Tablespoon vegetable oil
• 1/2 cup onion Paste
• 1 cup tomato Fresh Puree
• to taste salt
• 1/2 Teaspoon turmeric Powder
• 1 Teaspoon red chilli Powder
• 2 Tablespoons Masala Recipe here|http://www.mytastycurry.com/multani-masala Multani -recipe/]*

Course main course Prep Time 10 minutes Cook Time 35 minutes Servings servings Ingredients 250 grams Chickpeas Beans Chana / Garbenzo / Kabuli 1 Tablespoon vegetable oil 1/2 cup onion Paste 1 cup tomato Fresh Puree to taste salt 1/2 Teaspoon turmeric Powder 1 Teaspoon red chilli Powder 2 Tablespoons Masala Recipe here|http://www.mytastycurry.com/multani-masala Multani -recipe/]*

Instructions

1. Wash and soak chickpeas for minimum 4-6 hours. I mostly soak them overnight which reduces the cooking time very significantly.
2. Drain out the water from the chickpeas and rinse them with fresh water.
3. Boil Chickpeas in plenty of water, at least 2 inch above the surface from chickpeas, add1/2 tsp of salt, I prefer to pressure cook them for 3-4 whistles which takes 20 minutes.
4. Now keep these boiled chickpeas aside. If you are using canned chickpeas you can just drain the water and rinse them and start your cooking from this step.
5. Heat up the vegetable oil in a thick bottomed pan, add ginger paste in the pan, stir fry this ginger paste for one minute on low medium heat.
6. Now add onion paste to the pan and keeping the heat at same level stir fry it till it starts to turn very light brown.
7. After this add turmeric powder, red chilli powder, and 1/4 teaspoon of salt, mix it well. Add fresh tomato puree and and stir it to combine everything well. Let this masala cook for 6-7 minutes on medium heat and stir it in between to prevent it sticking to the bottom. You can add few tablespoons of water if you feel it is sticking too much. That will prevent it from burning.
8. Now when masala starts to leave the sides of pan add 2 tablespoons of multani masala to the pan and also boiled chickpeas / chole along with the water in which the chickpeas were cooked.
9. Bring the curry to a rolling boil and let it simmer for 5-6 minutes more after that. Serve it hot.
10. You can garnish it with chopped coriander leaves I prefer to add chopped mint to the curry which gives it a nice aroma and a fresh taste.

Recipe Notes

Other Chana or Chickpeas Recipes on My Tasty Curry

Slow Cooker Chana Masala or Chole Curry 

Punjabi Kala Chana Masala recipe

Amritsari Chole Masala | Amritsari Chana Masala 

Nutrition in Chickpeas Curry | Multani Chole Curry