Easy and Yummy Punjabi Chole Recipe

If you are looking for a delicious and absolutely easy recipe for Punjabi chole [with step-by-step instructions], you have found THE one. Prepared in about half an hour using simple methods, this North Indian classic is perfect to have with simple steamed rice, or with any flatbread, such as roti, chapatti, naan, bhature, or parathas. Chole masala is a simple dish made of chickpeas cooked in a rich gravy of tomatoes, onions, and spices, which is tangy and spicy.

Jump to:

• Punjabi Chole Recipe Ingredients
• How to prepare Punjabi chole? Step-By-Step
• People Also Ask [FAQs]
• Tips and Tricks for Chole Masala Punjabi-Style
• Recipe

A simple, easy-to-follow Punjabi recipe is something everyone needs at home.

Having been lucky enough to have traveled across India on different occasions [marrying an Indian definitely helped with this!], I must say the best chole masala I've had, was in Delhi.

Was it the fact that it was served with fresh slices of lime, red onion roundels, and perfectly fried bhature? Or that the spices were perfectly balanced and that no piece of whole spice got stuck in between my teeth? Was it the fact that I could eat in dhabas every day?

Never mind why, but this recipe is the closest you can get to tasting that perfect spicy and tangy gravy in your home, without having to use particularly skilled cooking methods or instruments.

Once you flavor the oil, create the curry, and add the chole [chickpeas], all you are left to do is enjoy your homemade Punjabi chole!

Punjabi Chole Recipe Ingredients

• Chickpeas [Chole in Punjabi, Chana in Hindi]: The star of the dish. You can soak them overnight and pressure cook the chickpeas the day after, or use canned chickpeas, as I did in this recipe. Canned chickpeas are ready to be eaten and only require to simmer in the gravy for about 10 minutes to gather flavor.
• Black Cardamom, Green Cardamom, Black Peppercorns, Cinnamon Stick, Cloves, Bay Leaf: These are some of the most common whole Indian spices, that in this recipe are used to flavor the oil.
• Vegetable Oil: Try using a flavorless oil, such as sunflower or vegetable oil.
• Carom Seeds [Ajwain]: Add a nice thyme-like taste, while carrying some bitter notes.
• Fresh Ginger, Garlic, and Onion: Staple ingredients that can be found in any Indian kitchen.
• Turmeric Powder, Red Chili Powder, Coriander Powder, Cumin Powder: Other ingredients found in most pantries. Adjust the amount of chili used to taste.
• Chole Masala: This is a blend specifically made for this dish, and many different brands prepare it. I personally use Badshah Masala, however, there are tens of brands available, so find the mix that works for you.
• Tomato: Adds color and tanginess.
• Dry Fenugreek Leaves [Methi]: This is one of the most popular North Indian ingredients, and you absolutely don't want to skip methi in this recipe.
• Dry Mango Powder [Amchur]: An essential for any chole recipe Punjabi style. This ingredient adds a sourness with a slightly sweet undertone.
• Cilantro Leaves [Fresh Coriander], and Lime or Lemon Wedges: To garnish.

How to prepare Punjabi chole? Step-By-Step

1. On a low flame, in a large saucepan, put the sunflower oil and all the whole spices. Let the oil on the lowest flame for about 10 minutes, without browning the spices. Once done, remove the whole spices from the oil.
2. To the flavored oil add the ajwain, fresh ginger, and fresh garlic and sauté for a minute or so on a low flame, without allowing them to brown.
3. Once the smell of rawness from the ginger and garlic has gone, add the finely chopped red onion and a pinch of salt. Mix well, increase to medium heat, and allow to lightly brown.

4. Once the onions are golden-brown in color, add the turmeric, red chili powder, coriander powder, cumin powder, and chole masala; stir well and again allow to cook for about one minute, until the spices are cooked and the oil separates from them.
5. Add the fresh finely chopped tomato to the curry, mix well, and cover the pan with a lid. Reduce the heat to low and allow the tomatoes to soften for about 10 minutes.
6. Once the tomato is completely cooked, take half of the mixture and blend it; this will give the curry a nice creamy consistency. Return the blended mixture to the pan with the ‘non-blended’ half and bring it back to the boil.

7. Next, put the dry fenugreek leaves on a plate or paper towel and microwave for about 10 seconds, then put in your palm and crush in the curry. At this stage, add the dry mango powder to the pan as well.
8. Lastly, add the chickpeas to the pan and some water, mix well and allow to simmer for about 10 minutes. Here is where you can adjust the thickness of the gravy, by adding more or less water.
9. To serve garnish with fresh cilantro and a slice of lemon or lime, if liked.

People Also Ask [FAQs]

How to cook dried chickpeas?

In order to facilitate the cooking process, it is important to soak the dried chickpeas overnight in plenty of water.

Before cooking them, drain them well and put them in a pressure cooker; you will need about 6 to 7 cups of water for every pound (450g) of dried chickpeas you are planning to cook, so weigh the chickpeas before you put them to soak.

In the pressure cooker also add some black tea bags and a little bicarbonate of soda; tea bags and soda are used in order to give moisture to the chickpeas, as they are quite dry naturally inside, and although the water will have a black color this will not make the chickpeas taste like tea.

To cook, seal the lid, and put on high heat for 12-15 minutes, then reduce to low heat for 5 minutes and then remove from the heat; allow the pressure to release naturally, which should take about 10 minutes, before removing the lid.

How to store Punjabi chole?

• In the fridge: This chole masala recipe will keep well in the fridge for up to three days when stored in an airtight container.
• In the freezer: You can freeze this Punjabi-style chana masala recipe for up to three months in an airtight container or a freezer bag. Thaw the portion overnight in the fridge and thoroughly reheat before serving.

Tips and Tricks for Chole Masala Punjabi-Style

• Heat: This recipe makes the curry medium hot, however, feel free to adjust the heat to your liking by increasing or reducing the quantity of red chili powder and, if liked, by adding some green chilies to the curry, after blending.
• Tomatoes: should you not have or like fresh tomatoes, you can swap this for tomato puree, although the taste, color, and consistency may slightly change.
• Key ingredients: mango powder is one of the most important ingredients in this recipe and if omitted the recipe will not turn out the same. Dry mango powder (amchur), can be swapped for dry pomegranate powder (anardana powder) if necessary; this is made of dry pomegranate seeds that are roasted and ground.
• Canned Chickpeas: As promised in my introduction, this chole masala recipe will taste delicious and authentic, without the fuss. Use canned chickpeas [like I did] for speed and ease, or pressure cook them as per the instructions above if preferred. Make this Punjabi chole just how you like it!
• Chickpeas color: although this recipe calls for chole, which are the lighter and larger 'white chickpeas', should you prefer to use chana, it will be perfectly fine. Chana, or Kala chana, is the name for the smaller chickpeas which are darker in color (Kala means black).
• Ginger Garlic Paste: You can use a teaspoon of ginger garlic paste if you don't have or don't like the fresh version. This may make the chole masala gravy taste a bit more acidic.
• Ghee: This recipe is vegan as it stands, however many like to use ghee [clarified butter] instead of oil to prepare it. Should you wish to go that route, go for it, however, the Punjabi chole masala won't be vegan any longer, but will still be vegetarian.

This Punjabi chole masala recipe is an incredibly tasty and easy dish that tastes even better the day after.

Go traditional and have it for breakfast with a few roti or bhature, or make it a perfectly delicious lunchbox meal by serving it with some fragrant steamed rice.

If you give this gluten-free chole masala recipe a go, please let us know in the comments below, as we'd love to hear from you!

🥗 Have a look at these delicious curries too:

Recipe