Introduction: About Punjabi Chole Recipe

Punjabi Chole, often called Chana Masala, ranks among North India’s most cherished chickpea-based curries. Made using white chickpeas (kabuli chana) cooked in a spicy, tangy onion-tomato gravy, this dish is a staple at weddings, dhabas, and home kitchens across India.

If you’re craving that restaurant-style chole at home — rich in flavor, deep in color, and perfectly spiced — then this authentic Punjabi chole recipe is for you. Let’s make this classic step-by-step with expert tips.

📝 Ingredients (Serves 4)

For Boiling Chickpeas:

  • 1 cup dried white chickpeas (soaked overnight)

  • 3 cups water

  • 1 black tea bag or 2 tsp tea leaves (optional, for dark color)

  • 1 black cardamom (optional)

  • 1 bay leaf

  • Salt to taste

For Masala Gravy:

  • 2 tbsp oil or ghee

  • 1 large onion (finely chopped)

  • 1½ tsp ginger-garlic paste

  • 2 large tomatoes (pureed or finely chopped)

  • 2–3 green chilies (slit)

  • 1½ tsp coriander powder

  • 1 tsp cumin powder

  • ½ tsp turmeric powder

  • 1 tsp red chili powder (adjust to taste)

  • 1 tsp amchur (dry mango powder)

  • ½ tsp garam masala

  • Salt to taste

  • Fresh coriander leaves for garnish

🍳 Step-by-Step Instructions For Punjabi Chole Recipe

Step 1: Soak and Boil Chickpeas

  1. Rinse 1 cup dried chickpeas and soak overnight in enough water.

  2. Drain, add to a pressure cooker with 3 cups water, salt, tea bag (for deep color), bay leaf, and black cardamom.

  3. Pressure cook for 6–7 whistles until soft. Discard tea bag and whole spices. Set aside.

✅ Tip: Chickpeas should mash easily between fingers when cooked properly.

Step 2: Prepare the Masala Base

  1. Heat oil or ghee in a heavy-bottomed pan.

  2. Add chopped onions and sauté until golden brown.

  3. Add ginger-garlic paste and cook for 2–3 minutes until raw smell disappears.

  4. Mix in pureed tomatoes and green chilies. Cook on medium flame until oil separates.

Step 3: Spice It Up

  1. Add all powdered spices: coriander, cumin, turmeric, red chili, and salt.

  2. Mix well and cook for 2–3 minutes, allowing spices to bloom.

Step 4: Combine Chickpeas and Simmer

  1. Add boiled chickpeas along with 1–1.5 cups of water.

  2. Simmer on low flame for 15–20 minutes, allowing the gravy to thicken and flavors to blend.

  3. Add amchur and garam masala towards the end, stir, and simmer for 2–3 more minutes.

🔥 Pro Tip: Lightly mash a few chickpeas with the back of the spoon for a thicker texture.

🌿 Garnish and Serve

Turn off the heat. Garnish with fresh coriander leaves. Serve hot with:

  • Bhature or poori

  • Jeera rice or plain basmati rice

  • Onion salad and lemon wedges

📌 Expert Tips for Perfect Punjabi Chole Recipe

  • Tea Bag Magic: Use a tea bag when boiling chickpeas for a rich, brown color (like street-style chole).

  • No Overcooking: Ensure chickpeas are soft but not mushy.

  • Oil Separation: Wait until the masala releases oil – it means the spices are fully cooked.

  • Rest Time: Let chole rest for 30 mins after cooking for deeper flavor.

🔄 Variations You Can Try

  • Pindi Chole – Dry-style chole without onions and tomatoes.

  • Chole Masala with Coconut – Add grated coconut and curry leaves for a South Indian twist.

  • Restaurant-Style – Add a touch of cream or butter at the end for richness.

🧾 Nutrition Information (Per Serving)

Nutrient Amount
Calories ~220 kcal
Protein 10g
Carbs 30g
Fat 8g
Fiber 8g

📚 Final Thoughts For Making Punjabi Chole Recipe

Making Punjabi Chole at home is not only easy but also more flavorful than takeout. With a perfect blend of spices, slow cooking, and a few expert techniques, you can recreate the authentic dhaba-style chole in your own kitchen.

Try this recipe once, and it’s sure to become your family favorite!

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