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Punjabi Chole Recipe

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Serves 4 | Prep Time 20 | Cook Time 35

Why I Love This Recipe

Chole is a popular North Indian dish with a history dating back to ancient times. It was traditionally served to travelers and traders along the ancient trade routes.

Ingredients You'll Need

2 cups chickpeas, raw (soaked overnight)
2 bay leaves
5-6 green cardamom pods
1 inch cinnamon stick
4-5 black peppercorn
2 black tea bags (for color)
1 teaspoon salt (adjust to taste)
5 cups water
1 – 1 & 1/2 tablespoons oil
2 whole cloves
3/4 cup grated onions or very finely chopped
2 teaspoons ginger garlic paste
2 & 1/2 cups pureed tomatoes (from 4 medium tomatoes)
3 teaspoons chole masala (homemade or store-bought)
1/2 teaspoon red chili powder (or to taste)
1/2 teaspoon paprika powder
3/4 teaspoon cumin powder
1/2 teaspoon salt (adjust to taste)
1 tablespoon ghee
1 inch ginger (cut into julienne)
1/4 teaspoon garam masala
1/2 tablespoon crushed kasuri methi (dried fenugreek leaves)
2 tablespoons cilantro (chopped)


Soak 2 cups of raw chickpeas overnight in enough water to cover them. Drain the water.

Transfer the chickpeas to a stovetop pressure cooker and add bay leaves, green cardamom pods, cinnamon stick, black peppercorns, black tea bags, 5 cups water, and 1 teaspoon salt.

Cook at high heat for 1 to 2 whistles, then lower the heat to medium and cook for another 10 minutes. Let the pressure release naturally.

Remove the tea bags and bay leaves. Set aside.

Heat oil in a large pot, add cloves and grated onions. Cook until onions are light golden brown.

Add ginger garlic paste and cook for 2 minutes.

Add tomato puree, cover the pot, and cook for 15 minutes on medium-low heat, stirring every 2 to 3 minutes.

Add chole masala, red chili powder, paprika, cumin powder, and salt. Cook for a minute or two.

Add the boiled chickpeas (with the water), stir well, and simmer on medium-low heat for 30 minutes. Mash some chickpeas with a spatula while simmering.

If desired, add more water for extra gravy.

In a small pan, heat ghee, add ginger juliennes, fry until golden brown, and add to the chole. Stir and switch off the heat.

Add garam masala, kasuri methi, and chopped cilantro. Serve hot.

Pairs Well With

Hot chai tea

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