Learn how to make a flavorful and authentic Punjabi Chole recipe with this easy step-by-step guide. This hearty dish uses simple ingredients. It includes chickpeas, aromatic spices, and fresh herbs. It is perfect to serve with naan or rice. You can use dried chickpeas or canned ones. This Chole recipe is quick to prepare. It will bring bold, delicious flavors to your table. Enjoy this comforting Indian curry that’s perfect for a family meal or special occasions. Get ready to impress with this must-try chickpea curry!
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What is Punjabi Chole or Chana Masala?
Chana masala, also known as chickpea curry, is a crowd-pleaser that’s a staple in Indian kitchens. In this recipe, chickpeas (or kabuli chana) are cooked with a medley of spices, onions, and tomatoes. This combination creates a rich, flavorful curry. The secret ingredient? Chole masala powder—an aromatic spice blend similar to garam masala that adds the perfect kick to this dish.
Chana masala is undoubtedly the MVP of Indian curries, especially in North India. No wedding feast is complete without this dish making an appearance on the menu. When I was growing up, the smell of chole cooking in the kitchen always meant guests were on their way. My mum, a humble homemaker and no professional chef, always made chole for special occasions. It became the go-to dish whenever visitors came to our home.
This dish isn’t just about food; it’s about tradition, family, and the joy of sharing a meal with loved ones. Chana masala is guaranteed to bring people together. It offers irresistible taste and comforting flavors whether served with rice or naan.
How to make chana masala powder
You can make chana masala powder at home by dry roasting the following ingredients on low heat.
Ingredients for chana masala powder :
- 2 red chilies
- 1 small bay leaf
- ½ tsp fennel seeds/ saunf
- 1 tbsp coriander seeds
- 1 tsp cumin/ jeera
- 3 to 4 cloves / laung
- 1 small cinnamon / dalchini
- 1 small black cardamom
- few pepper corns.
I tend to use the readymade masala. These is now commonly available in any Indian grocery store, it simply saves time while making this chickpea curry.
The love for chole was from childhood (and it still exists). Same applies to my hubby, he too loves chole with rice specially. Its his soulful food.
Whilst going through the recipe, you will find that I have added 2 teabags. These teabags needs to be black tea bags not the fancy green tea bags or fruit flavoured ones. The reason to add tea bag is to get the dark black/ brown kind of color to your chole. Adding tea bags won’t adversely impact the taste of chole or chickpeas.
Method for making Punjabi Chole
For this delicious Chole recipe, begin by soaking 1 cup of kabuli chana (white chickpeas) overnight. If overnight isn’t possible, soak them for at least 6 hours. If you’re short on time, canned chickpeas are a great alternative.
Drain the soaked chickpeas. Add them to a pressure cooker. Include 1/4 tsp baking soda, 2 bay leaves, and 1 cinnamon stick. Now add 1/4 tsp turmeric powder, 2 tea bags, and 1 tsp salt. Add 2 cups of water, pressure cook for 3-4 whistles, and release the pressure. Remove the tea bags once done.
Next, heat 2 tbsp of oil in a deep pan. Add 1 tsp cumin seeds and let them crackle. Now add dried red chillies, 1 black cardamom, and 2 bay leaves, sautéing for 1 minute. Add 1 chopped onion and sauté until softened.
Stir in 1 tsp coriander powder, 1/2 tsp chilli powder, 1 tsp chole masala, and 1 tsp salt. Sauté for 1 minute. Add grated ginger, 2 chopped tomatoes, and 2 chopped green chillies. Cook until the oil starts to separate from the mixture.
Now, add the boiled chickpeas along with 1 cup of water, mixing well. Let it cook on medium heat for 10 minutes, stirring occasionally. Once the gravy reaches your preferred consistency, turn off the heat and stir in 1 tsp garam masala.
Garnish with julienned ginger, slit green chillies, chopped coriander, and tomato wedges. Serve hot with naan or rice for an authentic and mouthwatering experience!
FAQs and help about Indian chickpea curry (Punjabi chole)
My Chole does not look appealing
If you doing everything correct, try adding those tea bags as I suggested in recipe.
Chole Chana seem to be hard
Ensure you have soaked the chickpeas for at least 6 hours. Boil them well to soften them, but be careful not to break them.
Tasteless chole
Try out the steps in recipe, using the spices mentioned and you will never have this complain.
Watery Chole
You probably added more water than required. Let it simmer for some more time to evaporate water (by keeping lid open). Some prefer broken chickpeas, so you may even crush some chickpeas to get a thicker gravy.
Is chole vegan and gluten free?
Yes, chickpea masala or chole is not only vegan it is gluten free too.
Can chana masala be frozen?
Yes, you can freeze cooked chana masala or chole for future use.
I must also remind you that chickpea / chole is great source of protein, magnesium, folate, phosphorus, and copper. In short chickpeas contain a moderate amount of calories and several vitamins and minerals. They’re also a good source of fibre and protein.
Serving suggestion
1. With Naan or Roti: The classic pairing for chana masala is soft, fluffy naan or roti. The bread soaks up the flavorful curry, making each bite a comforting experience.
2. With Rice: Serve your chole with steamed basmati rice for a hearty meal. The rice helps balance the bold spices in the curry and provides the perfect base.
3. With Pulao: For a twist, pair chana masala with aromatic vegetable pulao or cumin rice. The fragrant rice complements the spices in the curry beautifully.
4. As a Wrap: For a quick and satisfying meal, wrap the chana masala in a warm chapati or flatbread. Add some crunchy salad or pickles for added texture.
5. With Side Dishes: Serve with cool cucumber raita. You can also add tangy mango pickle. These sides provide a refreshing contrast to the spiciness of the curry.
6. As Part of a Thali: Chana masala is a great addition to an Indian thali. It can be served with a variety of other dishes like dal and sabzi (vegetable curry). You can add a sweet treat for a complete, flavorful meal.
No matter how you serve it, chana masala is sure to be a hit with everyone at the table!
Pro Tips for best chole ever
Pro Tips for the Best Chole Ever:
1. Soak the Chickpeas Well: Soak kabuli chana (chickpeas) overnight or for at least 6 hours. This ensures they cook evenly and turn soft. If using canned chickpeas, rinse them thoroughly before using.
2. Use Baking Soda: Add a pinch of baking soda while boiling the chickpeas. It helps tenderize them, resulting in soft, perfectly cooked chickpeas.
3. Opt for Fresh Chole Masala: Freshly ground spices elevate the flavor. Grind your own coriander, cumin, and other spices for a more vibrant, aromatic chole masala.
4. Sauté the Onions Properly: Cook the onions until golden brown. This caramelization adds depth and sweetness to the curry, balancing the spices.
5. Cook Tomatoes Until Oil Separates: Let the tomatoes cook until the oil starts to separate. This step enhances the flavor and thickens the gravy, making it rich and flavorful.
6. Adjust Spice Levels: You can customize the heat. Add more or less chili powder and green chillies according to your preference.
7. Let It Rest: Allow the chole to sit for 30 minutes after cooking. This lets the flavors meld and results in a more robust taste.
8. Finish with Garam Masala: Add garam masala at the end of cooking. This preserves its aroma. It also enhances the curry’s flavor.
9. Garnish Well: Top your chole with julienned ginger. Add green chilies, fresh coriander, and tomato wedges. This will provide a fresh and flavorful finish.
These tips will help you make the most delicious, restaurant-style chole with perfectly cooked chickpeas and a rich, flavorful gravy. Enjoy!
Recipe Card
Below is the detailed step by step recipe of Chole masala (Chickpea curry)
Punjabi Chole
Ingredients
- 250 Grams White Chickpeas Also known as Kabuli Chana
- 2 Onions Finely Chopped
- 2 Tomatoes Finely Chopped
- 1 Tablespoon Ginger Grated
- 2 Green chillies Finely Chopped
- 4 Bayleaves
- 4 Cloves
- 1 Inch Cinnamon stick
- 3 Black Cardamoms
- 2 Dried Red Chillies
- 1 Teaspoon Cumin Seeds
- 2 Teaspoon Salt As per taste
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Turmeric Powder
- 1/3 Teaspoon Garam Masala Powder
- 1 Teaspoon Chole Masala If you don’t have this, don’t worry, See Key Notes on how to make Chole masala at home
- 1/2 Teaspoon Baking Soda
- 2 Tea Bags Optional : But gives best colour to chole
- 2 Tablespoon Oil
Instructions
- Soak the kabuli chana/chickpeas for overnight or at least 6 hours. You do not need to do this step, in case you are using chickpeas from can (ready to use).
- Drain well and put the kabuli chana, baking soda, 2 bay leaves, 1 cinnamon stick, turmeric powder, tea bags and 1 teaspoon of salt in a pressure cooker. Add 2 cup of water and pressure cook for 3-4 whistles. Once the pressure is released, take out the tea bags and keep aside the boiled chickpeas.
- Heat 2 tablespoon of oil in a deep pan, and add the cumin seeds. Once they crackle add dried red chillies, black cardamom, bay leaves and sauce for 1 minute.
- Now add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the coriander powder, chilli powder, salt and chole masala, mix well and sauté on a medium flame for 1 minute. Now add grated ginger, chopped tomatoes and green chillies and saute until the mixture start loosing oil.
- Add the boiled chickpeas and 1 cup of water, mix well and cook on a medium flame for 10 minutes, stirring occasionally. Once the gravy reach your desired consistency switch off the flame and add garam masala and mix it well.
- Garnish with ginger julienne, slit green chilli, chopped coriander and tomato wedges and serve hot with naan or rice.
Notes
- If you don’t have chole masala powder at home, you can make chole masala/ powder at home by using following ingredients: 2 red chilies, 1 small bay leaf,1 tbsp coriander seeds,1 tsp cumin/ jeera,½ tsp fennel seeds/ saunf, 3 to 4 cloves / laung, 1 small cinnamon / dalchini, 1 small black cardamom, few pepper corns. Dry roast these masalas on low heat for 5 minutes and then grind it to powder. Only use half of this prepared masala in one time preparation.
- If you forgot to soak chickpeas in the night and you have to make it on same day, you can soak chickpeas in boiling hot water for 2-3 hours.
Tried it. Everybody liked it. Everybody bound it restaurant style taste and preparation. Extremely satisfying.
That’s so good to know. If you wish you may also comment with your food photo on my FB and I can share that as reader’s testimonial 🙂