Punjabi Chole

Punjabi Chole is a spicy curry from the northern region of India. Made from chick peas, onion, tomatoes, ginger garlic and Indian spices, it is one of the most delicious curries to try if you like Indian food. You can relish it with Bhatura, Naan, Kulcha or any Indian flatbread or even with steamed rice. Here’s how to make easy and authentic Punjabi Chole Recipe at home.

Chole or Chana Masala is one of the most basic yet one of the most decadent Indian curries to try at home. Made using chickpeas with a plethora of spices, onions, tomatoes, garlic, this curry is an obvious choice when you are craving a homely Indian meal.

The best part of this recipe is that you can make umpteen variations of it like Palak Chole I Achari Chole I Shahi Chole I  Amritsari Chole | Methi Chole . Moreover, you can prep this Punjabi sabzi up in a pressure cooker as well!

Each family has it’s own way of making chole and taste may vary slightly from one home to another but ultimately it’s just plain delicious. I learned this recipe of Chole from my mom who learned it from a cookbook very long back.

You can make the chole masala from scratch like I do in Amritsari Chole but any store bough chole masala works fine in this recipe. And if you are pressed with time to make your own masala  mix, the packaged masalas are a boon. I generally use MDH masala for my use but you can use any of your choice.

On my recent trip to Amritsar, I got some Chole Masala from a store there and it’s quite good too. Old Delhi has some shops which also sell some kick ass chole masala. So if you visiting these places anytime, do try sourcing it from there.

Benefits of eating chickpeas:

– Chickpeas or Garbanzo beans have a nutty taste and texture. And they are packed with a plethora of vitamins, minerals and fiber.
– The amount of protein in chickpeas is quite good and hence it is a great protein supplement for vegetarians.
– Also, if you are vegan then chickpeas should be consumed because it contains plant-based protein. Win-win, right?
– Furthermore, it also keeps your blood sugar levels under control.
– Being full of fibre, Chickpea help in smoother digestion.
– It shield you against chronic ailments like cancer, diabetes and even heart disease.

Homemade Chole Masala Powder

Chole Masala is a blend of roasted spices which gives a very typical flavour to this chole recipe. You can make a big batch of this chole masala powder and keep using as and when required.

Make sure to roast the spices on low heat so that they are nicely roasted and not burned.

For one batch of Chole Masala, you will need

• 1 and 1/2 tbsp Coriander Seeds
• 1/2 tbsp Cumin Seeds
• 1 tbsp Anardana
• 1/4 tsp Fenugreek Seeds
• 5-6 Dry Red Chilllies
• 4-5 Cloves
• 5-6 Black peppercorn
• 1 Black Cardamom
• 1/2 inch Cinnamon

Roast these well until browned and fragrant and then make into a coarse powder. You can double or triple the amount as per needed.

The best part about this recipe is that you can make it for brunch, breakfast, dinner and even lunch. For soothing house parties, I do end up making it because it is very easy to make and pleasant to serve. Tempted? Try it out using my recipe:

How to make Chole Step by Step

Wash the chole and soak in 3-4 cups of water for 4-5 hours.

Heat water in a pan. 

Once it comes to a boil, add tea leaves and cook for a minute.

Strain the tea and keep aside.

Heat oil in a pressure cooker.

Add cloves, black cardamom, green cardamom and cinnamon and fry for a few seconds.

Add onion and fry until it turns golden brown. Keep adding little water if the paste sticks at the bottom of the cooker.

 Add ginger garlic paste and fry for 2 minutes.

Add tomato and cook for another minute. Now add chole masala, coriander powder, red chilli powder, turmeric powder, cumin powder and anardana powder and fry until oil starts to separate from the sides.

Add the soaked chole, tea water, baking soda, salt and 1 cup water and put the lid of the cooker.

Pressure cook until chole are done. Remove the cooker from heat and let the pressure release. Open the lid and add kauri methi and mix well.

Heat ghee for tempering in a pan. Add hing, green chilli and ginger and fry for a few seconds. Pour the tempering over the chole and mix well. Serve hot with bhature.

Punjabi Chole Recipe

4.1 from 10 votes

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Punjabi Chole

Punjabi Chole is an exotic curry from the north region of India. It's made from chick peas, onion tomatoes, ginger garlic and Indian spices.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 213 kcal

Author Neha Mathur

Ingredients

• 1 cup Dry Chole
• 2 cups Water
• 2 tsp Black Tea Leaves
• 4 tbsp Vegetable Oil
• 2-3 Cloves Crushed
• 1 Black Cardamom Crushed
• 2-3 Green Cardamom Crushed
• 1 inch Cinnamon Crushed
• 1 cup Onion Grated
• 2 tsp Ginger Garlic Paste
• 1 cup Tomato Grated
• 2 tbsp Chole Masala
• 1 tsp Coriander Powder
• 1 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Anardana Powder
• 1/2 tsp Baking Soda
• 1 tbsp Kasuri Methi
• Salt to taste

For tempering

• 1 tbsp Ghee Use oil for vegan recipe
• 1/4 tsp Hing
• 2-3 Green Chilli Slit into half
• 1 tsp Ginger Julienned

Instructions

1. Wash the chole and soak in 3-4 cups of water for 4-5 hours.

2. Heat water in a pan.

3. Once it comes to a boil, add tea leaves and cook for a minute.

4. Strain the tea and keep aside.

5. Heat oil in a pressure cooker.

6. Add cloves, black cardamom, green cardamom and cinnamon and fry for a few seconds.

7. Add onion and fry until it turns golden brown.

8. Keep adding little water if the paste sticks at the bottom of the cooker.

9. Add ginger garlic paste and fry for 2 minutes.

10. Add tomato and cook for another minute.

11. Now add chole masala, coriander powder, red chilli powder, turmeric powder, cumin powder and anardana powder and fry until oil starts to separate from the sides.

12. Add the soaked chole, tea water, baking soda, salt and 1 cup water and put the lid of the cooker.

13. Pressure cook until chole are done.

14. Remove the cooker from heat and let the pressure release.

15. Open the lid and add kauri methi and mix well.

16. Heat ghee for tempering in a pan.

17. Add hing, green chilli and ginger and fry for a few seconds.

18. Pour the tempering over the chole and mix well.

19. Serve hot with bhature.

Recipe Notes

Tea is added to give chole a blackish tinge. You can choose to skip adding it.

You can use canned chole to make this curry too. Drain and wash the canned chole and add them in the masala later.

Nutrition Facts

Punjabi Chole

Amount Per Serving

Calories 213 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 13g81%

Cholesterol 9mg3%

Sodium 270mg12%

Potassium 394mg11%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 5g6%

Protein 2g4%

Vitamin A 535IU11%

Vitamin C 14.3mg17%

Calcium 39mg4%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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