Punjabi Chole: A Burst of Traditional Flavours

Experience the authentic taste of Punjabi Chole with this classic recipe. Enjoy the rich flavours and perfect blend of spices for a traditional Indian meal.

Punjabi Chole is a classic dish that embodies the rich and vibrant flavours of North Indian cuisine. This recipe offers a hearty blend of chickpeas simmered in a spicy, tangy gravy, making it a staple in many households.

What sets this chole apart is its authentic spice blend, which brings out the depth of flavour in every bite. Perfect for pairing with puri, bhature, naan, or rice, this dish not only satisfies your taste buds but also provides a nutritious and filling meal.

Classic & Unique Delicious Punjabi Chole Recipe

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Prep time	9 hours
Cooking Time	45 Minutes
Total Times	9 hours 45 minutes
Serving	5 person
Calories	239 kcal

Ingredients

For Pressure Cooking White Chickpeas:

• 1 cup dried white chickpeas – 200 grams
• 3 cups water – for soaking chickpeas
• 2.5 to 3 cups water – for pressure cooking the chickpeas
• 2 to 3 dried amla or 1 tea bag (optional)
• ½ teaspoon salt or as per taste

For Gravy:

• 1 medium-sized finely chopped onion
• 1 medium-sized finely chopped tomatoes
• ½ teaspoon Ginger Garlic Paste
• ¼ teaspoon haldi
• ½ teaspoon red chilli powder (optional)
• ¼ teaspoons Garam Masala
• ¾ to 1 teaspoon amchur powder
• 2 to 3 green chillies – slit
• 1 to 1.25 cups water or the stock in which the chickpeas were cooked
• 1.5 to 2 tablespoons oil
• Salt as per taste

For Chole Masala Powder:

• 2 large black elaichi
• 1-inch piece of dal chini
• 3 to 4 black pepper
• 2 laung
• 1 medium tej patta
• ¼ teaspoon ajwain
• 1 teaspoon jeera
• 1 teaspoon sabut dhaniya
• 1 teaspoon saunf
• 1 to 2 Kashmiri dried red chillies

For Garnishing:

• 2 to 3 tablespoons chopped coriander leaves
• ½ to 1-inch ginger
• 1 medium onion
• 1 medium tomato
• 1 lemon

Instructions

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For Pressure Cooking Chole:

1. Rinse 1 cup of white chole (kabuli chana) thoroughly in fresh water thrice.
2. Soak them overnight or for 8-9 hours in 3 cups of water. Make sure to use enough water as the chickpeas will expand.
3. After soaking, drain the water and rinse the chole again in fresh water a couple of times.
4. If you want a dark colour and slight sourness, add 2-3 dried amla pieces or 1 black tea bag to the chole. You can also skip this step if the dark colour is not important.
5. In a pressure cooker, add the soaked chole along with the amla pieces or tea bag. 
6. Pour in 2.5 to 3 cups of water or until the chole is completely covered and season with ½ teaspoon of salt. Stir well.
7. Pressure cook on medium heat for 12 to 15 whistles. The chickpeas should be soft enough to mash with a spoon.

For Chole Masala Powder:

1. For chole masala powder, roast the following spices on low heat:

• 2 black cardamoms (elaichi)
• 1-inch cinnamon stick (dal chini)
• 3 to 4 black pepper (kali mirch)
• 2 cloves (laung)
• 1 medium tej patta (Indian bay leaf)
• ¼ teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander seeds (sabut dhaniya)
• 1 teaspoon fennel seeds (saunf)
• ½ teaspoon dry pomegranate seeds (anar dana) (If unavailable, skip this step and add dry mango powder (amchur or lemon juice later)
• 1 to 2 dry red chillies (preferably broken with seeds removed)

2. Stir frequently and roast the spices until they turn extra browned but not burnt. Continue roasting even after they become fragrant.
3. Let the roasted spices cool completely.
4. Once cooled, finely grind the spices into a powder using a coffee grinder or dry grinder.

For Masala Gravy:

1. Open the pressure cooker and check if the chole is properly cooked by mashing a piece between your fingers. If it mashes easily, they are done.
2. Now, heat some oil in a pan or kadai. Add ½ teaspoon ginger-garlic paste and saute until the raw aroma disappears.
3. Add ⅓ cup finely chopped onions to the pan. Saute, stirring often, until the onions become soft and turn translucent or light brown.
4. Add ½ cup finely chopped tomatoes and cook, stirring frequently, until the tomatoes soften and the oil starts separating from the mixture.
5. Reduce the heat. Add the powdered spices, ½ teaspoon red chilli powder, and ¼ teaspoon turmeric powder.
6. Also, add ¼ teaspoon garam masala. Mix well.
7. Add 2 to 3 slit green chillies to the onion-tomato mixture.
8. Add the cooked and drained chickpeas, reserving the stock.
9. Stir well and season with salt to taste, keeping in mind the salt in the reserved stock.
10. Pour in about 1 to 1.25 cups of reserved stock or water. Stir well.
11. For a thinner gravy, cover and simmer on low to medium heat. For a thicker gravy, cook uncovered to reduce the liquid.
12. Mash some chickpeas with a spoon to thicken the gravy. Adjust the thickness by adding less water or mashing more chickpeas.
13. If you didn’t add dry pomegranate seeds earlier, add 1 teaspoon amchur powder (dry mango powder) now. Adjust to taste. If amchur powder is unavailable, add ½ to 1 teaspoon lemon juice instead.
14. Stir the gravy well and cook for a few more minutes.
15. Garnish with chopped onions and cilantro (coriander leaves) before serving.

Nutritional Information

Nutrients	Amount Per Serving
Calories	239 kcal
Total Fat	7 g
Saturated Fat	1 g
Carbohydrates	37 g
Fibre	11 g
Sugar	9 g
Protein	10 g

Serving Suggestions

Some of the serving suggestions for this chole recipe are:

1. For a traditional Indian meal, pair Chole Masala with poori or roti.
2. Other delicious options include tandoori roti, phulka, kulcha, bhatura, or naan.
3. Add sliced onions and a squeeze of fresh lime or lemon to enhance the flavours and complete your meal.
4. If you prefer a gluten-free option, enjoy Chole Masala with plain steamed Basmati rice or jeera rice for a satisfying alternative.

Variations

Indian cuisine has a variety of Chole curries, which are as follows:

1. Pindi Chole: This is a dry, spicy, and tangy version of chickpea curry made with chole masala powder. Originating from Rawalpindi in Punjab, Pakistan, it offers a unique and flavourful twist.
2. Amritsari Chole: A special variant from Amritsar in Punjab, India. It features a rich gravy made with onions, tomatoes, and a blend of ground spices for a distinct taste.
3. Instant Pot Chana Masala: A convenient, one-pot recipe made in the Instant Pot, eliminating the need for chole masala powder. It’s a quick and easy alternative to a busy lifestyle.
4. Chickpea Curry: A South Indian speciality that features chickpeas in a delightful curry base made with roasted or toasted coconut and a blend of spices.

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