Cook authentic Punjabi chole at home with bold spices, tender chickpeas, and rich tomato gravy — a hearty and flavorful Indian comfort dish.
🔑 Focus Keyphrase: Punjabi Chole Recipe
🧄 Ingredients
- 1.5 cups dried chickpeas (or 2 cans chickpeas, drained)
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed)
- 1 green chili (slit)
- 1 tbsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1 bay leaf
- 2-3 cloves
- 1 black cardamom
- 1-inch cinnamon stick
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp amchur (dry mango powder)
- Salt to taste
- Fresh coriander (for garnish)
- Water as needed
- Tea bag (optional, for dark color)
🍳 Method
1. Soak and Cook Chickpeas
Soak chickpeas overnight in water. Drain, rinse, and pressure cook with fresh water, a little salt, and a tea bag (optional) for 4–5 whistles until soft. Discard tea bag after cooking.
2. Prepare the Masala
Heat oil in a pan. Add bay leaf, cloves, black cardamom, cinnamon, and cumin seeds. Sauté until fragrant. Add chopped onions and cook until golden brown. Stir in ginger-garlic paste and cook for a minute.
3. Add Tomatoes and Spices
Mix in pureed tomatoes, turmeric, coriander powder, cumin powder, and red chili powder. Cook until oil separates from the masala.
4. Cook the Chole
Add the cooked chickpeas to the masala. Pour in some water to reach your desired consistency. Simmer for 15–20 minutes. Stir in amchur and garam masala. Adjust salt as needed.
5. Garnish and Serve
Garnish with chopped coriander. Serve hot with bhature, puri, naan, or rice.
🌶️ Serving Suggestions
- Perfect with fluffy bhature or soft naan.
- Add a side of onion rings and lemon wedges for extra zing.
🎉 Random Fun Fact
Did you know? In Punjab, Chole Bhature is often enjoyed as a heavy breakfast or brunch, especially during festivals and weddings. It’s so loved that there are entire street markets dedicated to it!