Punjabi Chole, or spiced chickpeas, is one of North India’s most beloved and hearty dishes.
Packed with bold spices and rich flavors, this vegetarian favorite is perfect for serving alongside fluffy bhature (fried bread), steamed rice, or warm naan.
What makes this recipe special is the slow simmering of chickpeas with a fragrant blend of whole spices, resulting in a deeply flavorful, authentic curry.
Punjabi Chole Recipe
Equipment
- Large pot or Dutch oven or heavy-bottomed pan
- Blender or food processor for making tomato purée
- Strainer for draining chickpeas
- Spatula or wooden spoon
- Measuring cups and spoons
- Small bowl for spice mix
Ingredients
- 2 cups cooked chickpeas or 1 can, drained and rinsed
- 2 large tomatoes chopped
- 1 large onion finely chopped
- 2 tbsp oil or ghee
- 1 tbsp ginger-garlic paste
- 2 tsp cumin seeds
- 2 black cardamom pods
- 3-4 green cardamom pods
- 4-5 cloves
- 1 bay leaf
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 1 tsp amchur dried mango powder or lemon juice
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Prep Ingredients: Chop the tomatoes and onion finely. Prepare ginger-garlic paste if not using store-bought.Heat Spices: In a large pot, heat oil or ghee over medium heat. Add cumin seeds, black cardamom, green cardamom, cloves, and bay leaf. Sauté until fragrant (about 30 seconds).Cook Onion: Add the chopped onions and sauté until golden brown.
- Add Aromatics: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.Tomato Purée: Blend the tomatoes into a purée and add to the pot. Cook until the oil starts separating from the masala (about 7-8 minutes).
- Spice It Up: Add turmeric, red chili powder, coriander powder, and salt. Mix well.Chickpeas Time: Add the cooked chickpeas and stir to coat them in the masala. Sauté for 3-4 minutes.Simmer: Add about 1 to 1.5 cups of water, depending on the desired consistency. Cover and simmer for 20-25 minutes on low heat.
- Final Touch: Add garam masala, amchur powder, and pomegranate powder if using. Mix and simmer for another 5 minutes.Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with bhature, naan, or steamed rice.
Video
Notes
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42 g |
| Protein | 12 g |
| Fat | 12 g |
| Serving Size | ~250 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 6 g |
| Sodium | 580 mg |
| Potassium | 620 mg |
| Fiber | 11 g |
| Sugar | 7 g |
| Vitamin A | 680 IU |
| Vitamin C | 15 mg |
| Calcium | 70 mg |
| Iron | 4.2 mg |
Cooking Tips
- Flavor Boost: Slightly mashing some of the chickpeas while cooking thickens the gravy beautifully.
- Soaking Chickpeas: If using dried chickpeas, soak them overnight and pressure cook until soft for the best texture.
- Smoky Touch: Add a piece of charcoal (burnt and placed in a small bowl inside the pot) for a restaurant-style smoky flavor.
- Spice Adjustments: Adjust chili powder according to your spice tolerance.
Alternative Ingredients for Punjabi Chole
If you don’t have every ingredient on hand for authentic Punjabi Chole, there are several great alternatives you can use without sacrificing too much of the traditional flavor.
Instead of using canned or cooked chickpeas, you can substitute with white kidney beans (cannellini beans) or black chickpeas (kala chana) for a slightly earthier taste and different texture.
If fresh tomatoes aren’t available, canned diced tomatoes or tomato purée works just as well, just make sure to adjust for salt since canned products often contain added sodium.
For the spice blend, if you can’t find black cardamom, simply increase the amount of green cardamom and add a pinch of smoked paprika to mimic the smoky undertone.
Amchur powder (dried mango powder), which provides a signature tanginess, can be substituted with a squeeze of fresh lemon juice or a small splash of white vinegar. In case you’re missing pomegranate powder (anardana), a bit of tamarind paste can deliver a similar sweet-tart flavor.
Even without a few traditional spices, the dish can remain richly spiced and comforting by adjusting what’s available, making Punjabi Chole an adaptable and resilient recipe across different kitchens.
Summary
Punjabi Chole brings bold, comforting flavors to the table, offering a hearty meal that resonates across generations. Each bite of the spiced chickpeas tells a story of tradition, care, and vibrant spice mastery, making it a favorite for countless families.
Mastering a dish like Chole provides not only a delicious experience but also a valuable addition to any home cook’s collection. Simple ingredient swaps and a thoughtful approach to seasoning allow for easy adaptation while still preserving the soul of the dish.
Every preparation offers a chance to enjoy a comforting, flavorful meal that feels both satisfying and timeless.