Punjabi Chole Recipe: A Bold and Vibrant Chickpea Curry

Punjabi Chole, a traditional North Indian delicacy, stands out as a timeless favorite with its bold, robust flavors. Packed with a medley of aromatic spices, this rich chickpea curry adds both comfort and festivity to your plate. Whether you host a lively gathering or enjoy a peaceful meal, Punjabi Chole consistently impresses. Pair it with bhature or rice, and you’re guaranteed an unforgettable culinary experience.

Interesting Facts

Chickpeas, the star ingredient of Punjabi Chole, have been cultivated for over 7,500 years, showcasing their long and fascinating history. Packed with protein, chickpeas make this dish both wholesome and delicious.

Originating in the Punjab region of India, Punjabi Chole highlights the area’s deep-rooted tradition of celebrating food as a symbol of warmth and hospitality. Furthermore, the dish showcases the region’s love for bold flavors, combining freshly ground spices with traditional recipes. During festivities, people historically paired chole with bhature (deep-fried bread), creating a signature combination cherished across India. Today, this simple yet flavorful recipe continues to gain love worldwide, uniting people with its timeless appeal.

Variations of Punjabi Chole

1. Amritsari Chole: A spicier version with a darker gravy, often cooked with black tea or dried gooseberries (amla).
2. South Indian Twist: Add grated coconut and curry leaves for a fusion of flavors.
3. Pindi Chole: A dry version of chole without any tomatoes, flavored with tangy amchur and aniseed.
4. No Onion-Garlic Version: A perfect choice for festivals or fasting days, using asafoetida (hing) for flavor enhancement.

I’ve always found Punjabi Chole to be a dish that brings people together. The aroma of roasted spices, the vibrant colors, and the hearty flavors remind me of my travels through Punjab’s bustling streets. What makes this recipe even more special is how versatile it is—you can enjoy it with a variety of sides, and it always feels like a hug in a bowl. Plus, it’s a hit at gatherings, with everyone going for seconds!

Serve this heartwarming Punjabi Chole with fluffy bhature, steamed jeera rice, or buttery kulchas for the perfect meal that leaves everyone asking for more. Discover more recipes on the Northern Nibbles page of our website.

Punjabi Chole Recipe

Recipe by Sam Aiyar

5.0 from 2 votes

Course: MainCuisine: PunjabiDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

700

kcal

Total time

55

minutes

Punjabi Chole, a traditional North Indian dish, is a rich and aromatic chickpea curry. Perfect for gatherings or simple meals, this dish is a blend of wholesome ingredients and bold spices that tantalize the taste buds.

Cook Mode

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Ingredients

• For Chickpeas

• 2 cups dried chickpeas (soaked overnight) or 2 cups canned chickpeas (rinsed and drained)

• Salt to taste

• Optional: 1 tea bag for a deeper color (for dried chickpeas)

• For Masala Powder

• 1 tsp cumin seeds (jeera)

• 1 tsp fennel seeds (saunf)

• 1 tsp black pepper (kali mirch)

• 2 bay leaves (tej patta)

• 4 cloves (laung)

• 1 -inch cinnamon stick (dalchini)

• 2 green cardamoms (hari elaichi)

• 1 tsp turmeric powder (haldi)

• 1 tsp red chili powder (lal mirch)

• 1 tsp coriander powder (dhania powder)

• 1 tsp amchur (dry mango powder)

• Other Ingredients

• 1 medium onion (finely chopped)

• 1 medium tomato (finely chopped)

• 1 -inch ginger (grated)

• 4 -5 garlic cloves (minced)

• 2 green chilies (slit)

• 1 sprig curry leaves

• Whole spices – cumin seeds, bay leaves, cloves, cinnamon stick, and black cardamom (badi elaichi)

• 2 tbsp oil or ghee

• 1 small cube of butter

• Fresh coriander leaves for garnish

Instructions

• Soak and Cook Chickpeas: Soak the dried chickpeas in water overnight. Pressure cook them with fresh water, salt, and an optional tea bag until the first whistle. Reduce to a low flame and cook for 15 minutes. Drain and set aside, reserving the cooking water. For canned chickpeas, rinse and drain.
• Prepare Masala Powder and Ginger-Garlic Paste: Grind all the spices listed under “Masala Powder” into a fine mixture. Blend the ginger and garlic into a paste. Set both aside.
• Make the Spice Base: Heat oil or ghee in a pan. Add the whole spices (cumin seeds, bay leaves, cloves, cinnamon stick, and black cardamom). Sauté until aromatic. Stir in onions and cook until golden brown. Add the prepared masala powder and sauté briefly. Add the ginger-garlic paste and cook for a minute to remove its raw taste. Mix in the chopped tomatoes and cook until the oil separates.
• Combine with Chickpeas: Add the cooked chickpeas and salt. Mix well and adjust the consistency using the reserved cooking water. Simmer for 10-15 minutes, letting the flavors meld beautifully.
• Garnish and Serve: Stir in a cube of butter for a glossy finish. Garnish with fresh coriander leaves and serve hot with bhature, puris, or jeera rice.

Notes

• Adjust spice levels to suit your taste by varying green chilies and red chili powder.
  For a restaurant-style appearance, use a tea bag while cooking dried chickpeas.

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