Punjabi Chole 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. Here’s how to make easy and authentic Punjabi style recipe at home.
Chickpeas are one of those ingredients which are very versatile and is used all over the world in their everyday cooking.
It is also a great protein option for vegetarians, and thus it is very popular among the weight watchers too.
While I love trying Continental recipes from Chickpeas, there is no competition when it comes to Indian Chickpea Curries.
Chickpea Curry is made with different set of ingredients, depending upon the region it belongs too.
Today, I am making a Punjabi Chickpea Curry Or Punjabi Chole, which will surely satisfy your taste buds to the T.
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.
I love to serve it with Bhatura, Rice or even Phulka.
The ingredients that brings magic into this dish is Chole Masala.
I like to make it at home as it gives a distinct taste to my Curry.
If you are short on time, you can use the store bought one too.
About the recipe
It is a delicious North Indian curry where chickpeas are boiled and then cooked in a spicy tomato onion based gravy.
The star ingredient of this protein rich curry is Chole Masala, which gives it a delicious taste and makes it different from other Curries.
I always prefer using the homemade masala, because nothing matches the tastes of freshly grounded masala. Right?
So, if you want to experience the taste of Punjabi sitting at the comfort of your home, do try this recipe.
This Curry needs ingredients, that I am sure are already available in your kitchen.
To boil the Chole, you will need Chickpeas, Tea Bag and Water.
Tea bag is used to add a dark colour to the recipe. It is optional, you can avoid it too.
For the curry, you will need whole spices, onion, ginger, garlic, everyday spice powders and tomatoes.
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.
Punjabi Chole tastes great along with Puri, Naan or Bhatura.
You can also serve it with Tawa Paratha, Laccha Paratha, Phulka, Steamed Rice or Jeera Rice.
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.
How to make Homemade Chole Masala Powder?
This 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 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.
- 1 and 1/2 tbsp Coriander Seeds
- 1/2 tbsp Cumin Seeds
- 1 tbsp Anardana
- 1/4 tsp Fenugreek Seeds
- 5-6 Dry Red Chillies
- 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:
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Step by Step Recipe
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
- 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
- 1 tbsp Ghee (Use oil for vegan recipe)
- 1/4 tsp Hing
- 2-3 Green Chilli (Slit into half)
- 1 tsp Ginger (Julienned)
- 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.