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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Chole

    Published: Oct 26, 2020 | Last Updated On: Oct 27, 2020 by Neha Mathur

    Chole

    7740 shares
    Jump to Recipe

    Punjabi Chole Masala is a spicy curry from the northern region of India. Made from chickpeas, onion, tomatoes, ginger, garlic, and Indian spices, it is one of the most delicious curries to try if you like Indian food. Make this Chickpea Masala in under 30 minutes in one pot.

    You can try some of my other favorite Chole Curries too – Palak Chole, Achari Chole, Amritsari Chole, Chana Masala, and Chana Madra.

    Punjabi Chole served in a bowl.
    Jump to:
    • What is Chole Masala?
    • Benefits of Eating Chickpeas
    • Ingredients
    • Homemade Chole Masala
    • How to make Chole?
    • Pro Tips By Neha
    • Serving Suggestions
    • Storing Suggestions
    • Recipe Card

    What is Chole Masala?

    Chole is Chickpeas in Hindi and Masala is a curry made using onion, tomato, and spices. Chole Masala is a spicy Indian curry which is very popular in Punjab and Delhi region.

    It is a must make for all the weddings, parties and get-togethers and even for Sunday lunches. Chickpea Masala is comfort food for Indians and we leave no occasion to serve this spicy, tangy delight.

    If you want to make Restaurant Style Chole at home, then this recipe is for you. Spicy, tangy, and dark-colored, this one is my go-to recipe to enjoy with hot Bhaturas or Poori. Yum!

    Usually, when we prepare Chole at home, we don’t get that dark color like the restaurant ones. But here in this recipe, we have used a trick that will give you beautiful dark-colored Punjabi Chole.

    I always believe that the key to any Chole recipe is the Chole Masala used. You can either use a homemade Masala or a store-bought one. I always prefer using the homemade masala, because nothing matches the tastes of freshly grounded masala. Right?

    This Punjabi Chole Recipe is,

    • Vegan (Temper with oil)
    • Gluten-free (Skip adding hing)
    • Protein Rich
    • Delicious
    • Spicy and Tangy
    • Perfect for special meals

    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. It’s gluten-free too. Win-win, right?
    – Furthermore, it also keeps your blood sugar levels under control.
    – Being full of fiber, Chickpea help in smoother digestion.
    – It shields you against chronic ailments like cancer, diabetes, and even heart disease.

    Ingredients

    Chole ingredients.

    This Curry needs some very basic ingredients, that I am sure are already available in your kitchen. If not, you will definitely find them online or in an Indian store near you.

    Chickpeas – You have to soak the chickpeas for a minimum of 4 to 5 hours or overnight. Make sure you use new chickpeas because if they are old, they will take a longer time to cook.

    You can also boil the chickpeas beforehand and keep so that you just need to make the curry for the same and it also saves some time. Try my Instant Pot Chickpeas to cook them. Canned Chickpeas work great in this recipe too.

    Tea Powder – Tea Powder adds beautiful dark color to the Punjabi Chole. It is optional, you can avoid it too. The taste will be the same but. the color of the ready curry will be lighter.

    Whole Spices – Now to prepare the curry, we will need some whole spices such as cloves, black cardamom, green cardamom, and cinnamon. Crush them a little for the best flavor.

    Spice Powders – To flavor up the curry, we will add some spice powders such as chole masala, coriander powder, Kashmiri red chili powder, turmeric powder, cumin powder, and anardana powder.

    These powders combined adds a delicious tangy and spicy taste to this Punjabi favorite.

    Kasuri Methi – Kasuri Methi adds a nice rustic flavor. I make my own Kasuri Methi at home. Check out how.

    Oil – I have used vegetable oil, but you can also make it in mustard oil or ghee.

    Tempering – We will add a ghee tadka at the end, which enhances the taste even more. Add in hing, ginger, and green chilies, and then add this tempering to the Punjabi Chole.

    Others – Apart from the above ingredients, we will need onion, ginger garlic paste, baking soda and salt.

    Homemade Chole Masala

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

    Make sure to roast the spices on low heat so that they are nicely roasted and not burned. You and definitely skip making it at home and use store-bought masala. My fav brand is Everest. It is available online or in any Indian Grocery Store.

    For one batch of Chole Masala, you will need

    • 1 and ½ tablespoon Coriander Seeds
    • ½ tablespoon Cumin Seeds
    • 1 tablespoon Anardana (Dried Pomegranate Seeds)
    • ¼ teaspoon Fenugreek Seeds
    • 5-6 Dry Red Chillies
    • 4-5 Cloves
    • 5-6 Black Peppercorn
    • 1 Black Cardamom
    • ½ inch Cinnamon

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

    How to make Chole?

    Wash the chickpeas and soak in 3-4 cups of water for 4-5 hours. Drain the water and wash them well once more.

    Chole soaked in water for 4-5 hours.

    Heat water in a pan. 

    Water heating in a pan.

    Once it comes to a boil, add tea leaves and cook for a minute. You can skip this step if you don’t care about the color.

    Tea leaves added in boiling water.

    Strain the tea and keep aside.

    Tea water strained.

    Heat oil in a pressure cooker.

    Oil heating in a pressure cooker.

    Add cloves, black cardamom, green cardamom, and cinnamon and fry for a few seconds. Slightly crushing the spices before adding them to oil release their flavor well. Add onion and fry until it turns golden brown. Keep adding little water if the paste sticks at the bottom of the cooker.

    Whole spices and onion paste added in the cooker.

     Add ginger garlic paste and fry for 2 minutes.

    Ginger garlic paste added in the cooker.

    Add tomato and cook for another minute. 

    Pureed tomato added in the cooker.

    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.

    Dry spice powders added in the cooker.

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

    Soaked chole, tea water, baking soda, salt and 1 cup water added in the cooker.

    Pressure cook until the chole is done. I generally cook for 1 whistle on high heat. then simmer the heat to low and cook for 15 minutes. Remove the cooker from heat and let the pressure release naturally for 15 minutes. Release the remaining pressure manually and open the lid of the cooker. If the chole is still undercooked, pressure cook them for another few minutes.

    Chole pressure cooking.

    Remove the cooker from heat and let the pressure release. Open the lid and add kauri methi and mix well. Slightly mash the chole using the back of a ladle for a super creamy texture for the curry.

    Kasuri methi added in ready chole.

    Heat ghee for tempering in a pan. You can totally skip this step. Also, tempering can be done in oil as well.

    Ghee for tempering in a pan.

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

    Hing, green chilli and ginger added in hot ghee.

    Pour the tempering over the chole and mix well. Serve hot with bhature.

    Tempering poured over the chole.

    Pro Tips By Neha

    If you forgot to soak Chickpeas and want them in less time, then soak the Chickpeas in hot water for about an hour or two. I usually soak them in a hot case to even fasten the soaking process.

    Always slightly over boil the chickpeas. They should very easily press between your fingers.

    Tea is optional, but if you need that dark color in your Chole, this is a must to add while boiling the Chickpeas. Never use tea bags as they might get burst inside the cooker and then it will be a pain to separate the chickpeas from the tea. You can also use dried amla (gooseberry) to add a dark color to the chickpeas.

    Whenever I make this Punjabi Chole for special occasions, I boil the chickpeas and store in the fridge. So That it comes in handy while making the curry and also saves time.

    You can also prepare homemade Chole Masala and store in an air tight container.

    Slight mashing a few chickpeas, once the curry is ready, makes it very creamy. Do try this trick.

    If anardana is not available, you can use lemon juice, tamarind, or dry mango powder in its place.

    If using canned chickpeas to make this curry, prepare the masala as mentioned in the recipe in a regular pan. Add the canned chole and cook the curry for 10-15 minutes on low heat uncovered. Adjust the quantity of water as needed. For 1 cup of dry chole, you will need 2 cans of canned chickpeas.

    I like the consistency of my chole on the drier side. You can choose to add more water to make the gravy thinner.

    To make the curry vegan, skip adding ghee for tempering. Replace it with oil.

    Serving Suggestions

    The best part about this recipe is that you can make it for brunch, breakfast, dinner, and even lunch.

    Punjabi Chole tastes great along with Poori, Naan, Garlic Naan or Bhatura.

    You can also serve it with Tawa Paratha, Laccha Paratha, Phulka, Steamed Rice or Jeera Rice. 

    I sometimes also add it over my Aloo Tikkis and then top it with some coriander mint chutney, sweet tamarind chutney, finely chopped onions, and sev to make a Chaat.

    Storing Suggestions

    This Punjabi Chole will last in the fridge for about 3 to 4 days in an airtight container. If you are storing in big quantity, reheat only the amount you need, as reheating, again and again, will decrease its shelf life.

    If you feel it has become a little dry while heating, add in a little water and give it a mix.

    You can also freeze the curry for up to 3 months. When ready to use, defrost on the counter and then heat.

    You might also like

    • Jaljeera (Tangy Indian Summer Drink)
    • Dahi Achari Bhindi (Okra Curry In Pickling Spices)
    • Indian Lassi Drink (11 Ways)
    • Chicken Tikka

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Punjabi Chole Masala is a spicy curry from the northern region of India. Made from chickpeas, onion, tomatoes, ginger, garlic, and Indian spices, it is one of the most delicious curries to try if you like Indian food. Make this Chole Masala in under 30 minutes in one pot.

    Punjabi Chole Recipe

    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.
    4.22 from 28 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 213kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup Dry Chole
    • 2 cups Water
    • 2 teaspoon Black Tea Leaves
    • 5 tablespoon Vegetable Oil
    • 2-3 Cloves (Crushed)
    • 1 Black Cardamom (Crushed)
    • 2-3 Green Cardamom (Crushed)
    • 1 inch Cinnamon (Crushed)
    • 1 cup Onion (Grated)
    • 2 teaspoon Ginger Garlic Paste
    • 1 cup Tomato (Grated)
    • 2 tablespoon Chole Masala
    • 1 teaspoon Coriander Powder
    • 1 teaspoon Kashmiri Red Chilli Powder
    • ½ teaspoon Turmeric Powder
    • 1 teaspoon Cumin Powder
    • 1 teaspoon Anardana Powder
    • ½ teaspoon Baking Soda
    • 1 tablespoon Kasuri Methi
    • Salt to taste

    For tempering

    • 1 tablespoon Ghee (Use oil for vegan recipe)
    • ¼ teaspoon Hing
    • 2-3 Green Chilli (Slit into half)
    • 1 teaspoon Ginger (Julienned)
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    Instructions

    • Wash the chickpeas 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. Skip this step if you don't bother about the color of the curry.
    • Heat oil in a pressure cooker.
    • Add cloves, black cardamom, green cardamom, and cinnamon and fry for a few seconds. Slightly crushing the whole spices bring out their best flavor.
    • 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 chickpeas, tea water, baking soda, salt, and 1 cup water and put the lid on the cooker. Baking soda cooks the chole really well. It's a myth that is not good for the stomach.
    • Pressure cook until chole is done. I usually pressure cook for 1 whistle on high heat. then simmer the heat to low and cook for 15 minutes. Remove the cooker from heat and let the pressure release for 15 minutes. Release the remaining pressure manually. Then open the lid. If the chickpeas are not cooked well, then pressure cook for another few minutes.
    • Add kauri methi and mix well.
    • Heat ghee for tempering in a pan. This step is optional but really adds to the taste.
    • Add hing, green chili, and ginger and fry for a few seconds.
    • Pour the tempering over the chole and mix well.
    • Serve hot with bhature.

    Notes

    If you forgot to soak Chickpeas and want them in less time, then soak the Chickpeas in hot water for about an hour or two. I usually soak them in a hot case to even fasten the soaking process.
    Always slightly over boil the chickpeas. They should very easily press between your fingers.
    Tea is optional, but if you need that dark color in your curry, this is a must to add while boiling the Chickpeas. Never use tea bags as they might get burst inside the cooker and then it will be a pain to separate the chickpeas from the tea. You can also use dried amla (gooseberry) to add a dark color to the chickpeas.
    Whenever I make this Punjabi Chole for special occasions, I boil the chickpeas and store in the fridge. So That it comes in handy while making the curry and also saves time.
    You can also prepare homemade Chole Masala and store it in an airtight container.
    Slight mashing a few chickpeas, once the curry is ready, makes it very creamy. Do try this trick.
    If anardana is not available, you can use lemon juice, tamarind, or dry mango powder in its place.
    If using canned chickpeas to make this curry, prepare the masala as mentioned in the recipe in a regular pan. Add the canned chole and cook the curry for 10-15 minutes on low heat uncovered. Adjust the quantity of water as needed. For 1 cup of dry chole, you will need 2 cans of canned chickpeas.
    I like the consistency of my chole on the drier side. You can choose to add more water to make the gravy thinner.
    To make the curry vegan, skip adding ghee for tempering. Replace it with oil.

    Nutrition

    Calories: 213kcal | Carbohydrates: 14g | Protein: 2g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 9mg | Sodium: 270mg | Potassium: 394mg | Fiber: 3g | Sugar: 5g | Vitamin A: 535IU | Vitamin C: 14.3mg | Calcium: 39mg | Iron: 2.2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Reader Interactions

    Comments

    1. sheenam | thetwincookingproject.net

      September 16, 2018 at 11:53 am

      Nehaaaa this looks so delicious!! Definitely trying your recipe.

      Reply
      • Neha Mathur

        September 18, 2018 at 11:04 am

        Do try and leave your feedback 🙂

        Reply
    2. Akamsha Bipin

      May 08, 2019 at 4:04 pm

      4 stars
      Thanks Whiskaffair for sharing this recipe. I had very little confidence that i could prepare decent chole. Thanks for instilling confidence in amateur cooks like me that we too can cook 🙂
      Love
      Akamsha

      Reply
      • Neha Mathur

        May 10, 2019 at 4:05 am

        Thnx for trying Akamsha. Let me know what I can improve to get 5 star from you.

        Reply
    3. Rimi

      September 25, 2019 at 3:54 am

      How many whistles should this need?

      Reply
      • Neha Mathur

        September 26, 2019 at 4:13 am

        Approximately 1 whistle on high heat. Then simmer and 3 more whistles.

        Reply
    4. Antara Roy

      November 06, 2019 at 11:34 am

      5 stars
      Good one

      Reply
      • Neha Mathur

        November 15, 2019 at 2:49 am

        Thanks

        Reply
    5. Priyanka

      March 15, 2020 at 3:56 pm

      Hi,

      I tried sam but its too tangy i put amchur powder instead of anardana as i dont have it everything else was same but its not as expected.

      Cooking this dish for the first time

      Reply
      • Neha Mathur

        March 16, 2020 at 6:02 am

        Amchur powder and anardana have different tang level. You should have put less amchur as compared to anardana.

        Reply
    6. Saptarshi Kundu

      March 17, 2020 at 4:12 am

      This is so easy and balanced chole recipe – idea of adding tea is brilliant.

      Reply
      • Neha Mathur

        March 17, 2020 at 4:42 am

        Thanks 🙂

        Reply
    7. Deep chatterjee

      March 19, 2020 at 6:52 pm

      5 stars
      Today I tried the recipe, however I couldn’t find anardana Powder in market,instead I used anardana pachak Goli found a substitute for chole masale.

      Believe me chole was amazing, even texture and colour was perfect, Taste was yum. I have used couple of small potatoes in cooker Just in case,we need thicker gravy.but it was not required as texture is perfect as mentioned in recipe.iI enjoyed the potato pieces as it is. Even used small quantity of cooked chole for chat with curd.

      I am thankful for sharing original recipe.

      Reply
      • Neha Mathur

        March 20, 2020 at 2:43 am

        Good to know 🙂

        Reply
    8. Prem

      March 31, 2020 at 5:08 am

      4 stars
      Very good recipe Neha! Enjoyed making it and the family loved it. Tastes awsm the next day. Goes brilliantly with chapatti or puris. Didn’t have anardhana power
      Many thanks

      Reply
      • Neha Mathur

        March 31, 2020 at 11:46 am

        Thanks for trying 🙂

        Reply
    9. Meera

      April 03, 2020 at 12:21 am

      5 stars
      Love this recipe. Easy to follow instructions and turned out very delicious. Thank you!❤️

      Reply
      • Neha Mathur

        April 03, 2020 at 2:08 am

        Thanks for trying 🙂

        Reply
    10. Zahra

      April 03, 2020 at 11:48 pm

      Hi,

      Question for you, you’ve measured your chole in ‘cup’, would you know how many grams = 1cup?

      Many Thanks

      Reply
      • Neha Mathur

        April 04, 2020 at 2:19 am

        It will be approx 200 g.

        Reply
    11. Vasuda Bhaskar

      April 10, 2020 at 8:55 am

      5 stars
      Followed the recipe to the T and it was a hit. Turned out perfect ????
      Many thanks ????

      Reply
      • Neha Mathur

        April 10, 2020 at 1:05 pm

        Thanks for trying 🙂

        Reply
    12. Juhi

      July 01, 2020 at 9:13 pm

      5 stars
      Loved the recipe turned out really well

      Reply
      • Neha Mathur

        July 02, 2020 at 2:37 am

        Thanks for trying 🙂

        Reply
    13. Vishakha

      July 06, 2020 at 5:40 am

      4 stars
      It was so easy to follow.. And delicious too ❤

      Reply
      • Neha Mathur

        July 07, 2020 at 5:49 am

        Happy to hear 🙂

        Reply
    14. Swetha krishna

      July 19, 2020 at 5:03 pm

      5 stars
      The best recipe. Didn’t have anardhanna but still tasted heavenly.
      Thank you so much for giving such a wonderful recipe.

      Reply
      • Neha Mathur

        July 21, 2020 at 5:03 am

        happy to hear 🙂

        Reply
    15. Anurag Dayal

      August 18, 2021 at 1:35 pm

      5 stars
      Just made the Chole. Did not add the tomato as I dont like tomato and also the soda as the chole were already cooked. Made in a karahi not cooker but the taste is wonderful.

      Reply
    16. Dania

      November 09, 2021 at 12:02 pm

      5 stars
      Hey neha..by tea powder you mean the normal tea powder we use to make tea right?

      Reply
      • Neha Mathur

        November 09, 2021 at 12:18 pm

        Yes, loose black tea (Assam tea).

        Reply

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