Chole Recipe (Punjabi Style)

Chole, a popular Punjabi dish, has deep roots in North Indian cuisine. It has been a staple in Punjabi households for generations. This dish, made from chickpeas, reflects the rich and robust flavours of Punjabi cooking, which I absolutely adore.

I love making Punjabi-style Chole because it’s a hearty and flavourful dish. It’s made with chickpeas cooked in a spicy, tangy gravy with onions, tomatoes, and a blend of aromatic spices. The addition of ginger, garlic, and fresh coriander leaves makes it even more delicious.

For the best experience, I recommend serving Chole with fluffy bhature, naan, or steamed rice. Adding a side of sliced onions, lemon wedges, and some pickles enhances the flavors even more. This combination creates a perfect, satisfying meal for any occasion.

Ingredients


For cooking onions and tomato gravy

  1. ½ cup chopped onions or 1 medium sized onion
  2. 1 cup chopped tomatoes or 1 medium sized tomato
  3. ½ teaspoon ginger paste
  4. ½ teaspoon turmeric powder
  5. ½ teaspoon red chili powder
  6. ¼ teaspoon Garam Masala
  7. ½ teaspoon dry mango powder (amchur powder)
  8. 2 tablespoons Ghee (clarified butter) or oil or butter
  9. 1 tej patta (Indian bay leaf)
  10. 1 cup dried white chickpeas (white chana) – soaked overnight in enough water

Cooking Instructions


Preparation

  1. Soak 2 cups of raw chickpeas overnight in water. They will expand to about 5 cups. Drain the soaked chickpeas.
  2. Heat 2 tablespoons of oil in a large pot. Add 2 cloves and chopped onions. Cook until onions are light golden brown, about 7 to 8 minutes.
  3. Add ginger garlic paste and cook for 2 minutes.
  4. Stir in tomato puree, cover, and cook for 15 minutes on medium-low heat, stirring occasionally.

Cooking Chole (Punjabi Style)

  1. Transfer drained chickpeas to a pressure cooker. Add bay leaves, cardamom pods, cinnamon stick, peppercorns, 2 black tea bags (for colour), 5 cups water, and 1 teaspoon salt.
  2. Put Pressure cook on heat for 1 to 2 whistles, then simmer for 10 minutes. For Instant Pot, cook on heat for 20 minutes, then release naturally.
  3. Remove tea bags and bay leaves. Set chickpeas aside.
  4. Add spices (chole masala, red chili powder, paprika, cumin powder, 1/2 teaspoon salt) to the onion-tomato mixture. Cook for 1-2 minutes.
  5. Combine boiled chickpeas (with water) with the masala. Add 1/2 cup water, cover, and simmer on medium-low for 30 minutes, occasionally mashing chickpeas.
  6. Heat 1 tablespoon ghee in a pan. Fry ginger juliennes until golden, then add to chole.
  7. Add garam masala, kasuri methi, and cilantro. Serve hot with rice, or with roti.