The Best Chole Recipe Punjabi-Style
Delicious chickpeas cooked in a tangy and spicy gravy made of onions, tomato, and spices.
Servings: 4 portions
Calories: 210kcal
Ingredients
Chole Masala
- 1 Bay Leaf
- 1 Dry Red Chilli
- 1 tablespoon Coriander Seeds
- 1 inch Cinnamon Stick
- 1 Black Cardamom
- 10 Peppercorns
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 3 Cloves
Other Ingredients
- 1 tin Chickpeas drained and rinsed
- 2 tablespoon Oil any unflavored
- 1 inch Cinnamon Stick
- 2 Green Cardamoms
- 1 Bay Leaf
- 1 teaspoon Ginger Garlic Paste
- 2 Finely Chopped Onions
- 1-2 Green Chillies
- 2 Finely Chopped Tomatoes
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Chilli Powder
- ¾ teaspoon Garam Masala
- 1 tablespoon Kasuri Methi
- ¼ teaspoon Mango Powder
- Fresh Julienned Ginger To Serve
- Fresh Cilantro [fresh coriander leaves] To Serve
Instructions
Prepare the chole masala
- Add the whole spices to a large frying pan.
- Heat up on medium heat and allow the spices to roast until fragrant. Mix continuously so that they don't burn and become bitter. This step will take around 5 minutes.
- Once the spices are fragrant and have become golden, remove them from the pan and spread them on a large plate to cool down.
- Once completely cooled down, add the spices to a blender and blend into a fine powder.
- Your chole masala is ready.
Prepare the curry
- Add the oil to a large saucepan and heat it on medium heat. Once warm, add the bay leaf, green cardamoms, and cinnamon sticks.
- Mix the spices well in the oil and allow them to become fragrant. This will take a couple of minutes, and they should not become dark or burnt.
- Next, add the onions, ginger garlic paste, chopped green chilies, and some salt to the pan and mix well.
- Allow the ingredients to cook on a medium flame until the rawness of the paste has gone and the onions are golden and soft. This will take about 5-7 minutes.
- Next, add the tomatoes to the sauce, mix well, and cover the saucepan with a lid. Cook like this until the tomatoes are mushy, which will take a further 5 minutes, approximately.
- Once the tomatoes are soft, it is time to add the Indian spices. Add the turmeric powder, chole masala [either the one you prepared or store-bought], Kashmiri chili powder, and garam masala. Mix well and allow the spices to cook until they separate from the oil; this will take about 2 minutes.
- Next, add the water and the chickpeas and bring them to a light simmer. Cover the pan with a lid, reduce the flame to medium-low, and allow this to cook for 15-20 minutes.
Final Steps
- Put the dry fenugreek leaves on a plate or paper towel and microwave them for about 10 seconds. This step will release their aroma.
- Once done, put the fenugreek leaves between your palms and crush them in the curry. At this stage, add the mango powder to the pan as well.
- Mix well and cook for a final 2 minutes, so as to integrate these final spices in the chole curry.
- Plate the curry and garnish the dishes with fresh julienned ginger and fresh cilantro. Serve with rice, bathure, chapatti, puri, or whatever bread you enjoy.
Notes
Should you prefer, you can use store-bought chole masala instead of making your own. You can use 2-3 tablespoons of it and skip the mango powder in the recipe if already present in the chole masala.
If you don't have mango powder, substitute it with lemon juice or tamarind pulp. Alternatively, add ½ teaspoon of dried pomegranate seeds to the chole masala recipe.
Storage:
- This curry can be stored in the fridge for up to 3 days in an airtight container.
- Freeze the curry in a suitable container for up to three months. Before serving, thaw it overnight in the fridge, and heat it up in the microwave or on the stove until thoroughly hot.
Nutrition
Calories: 210kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 55mg | Potassium: 333mg | Fiber: 4g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 2mg