Punjabi Chole

Punjabi Chole is a flavour-packed chickpea curry cooked with onions, tomatoes and bold aromatic spices. Its rich, tangy taste and thick gravy make it a classic favourite, best enjoyed with bhature, naan or rice.

Ingredients :

• 2 cups boiled chickpeas (chole)
• 2 medium onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2–3 green chillies (slit)
• 1–2 bay leaves
• 1 black cardamom & 2–3 cloves
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tbsp chole masala
• 1 tsp amchur (dry mango powder) or lemon juice
• 2–3 tbsp oil or ghee
• Fresh coriander for garnish
• Salt to taste
• Water as required

Recipe :

• Soak chickpeas overnight in plenty of water.
• Rinse and pressure-cook chickpeas with salt and whole spices until soft.
• Heat oil and sauté cumin, bay leaf, cloves and cardamom for aroma.
• Add chopped onions and cook until golden brown.
• Mix in ginger-garlic paste and green chillies and sauté briefly.
• Add tomato puree and cook until oil separates from the masala.
• Add turmeric, coriander, red chilli, and chole masala and roast spices well.
• Add boiled chickpeas with cooking water and mix into the masala.
• Simmer 15–20 minutes to thicken and deepen flavor.
• Add amchur/lemon juice and adjust salt to taste.
• Finish with garam masala and butter for richness.
• Garnish with coriander and serve hot with bhature or naan.