Punjabi Chole Recipe
Punjabi Chole, or spiced chickpeas, is a beloved North Indian classic known for its bold, hearty flavors. This richly spiced vegetarian curry features chickpeas simmered in a fragrant blend of whole spices and a tangy tomato-onion masala. What makes this dish stand out is the slow cooking process, which allows the spices to infuse deeply, resulting in an authentic and comforting experience.
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.