A flavorful and aromatic Punjabi dish made with chickpeas and spices.

Punjabi Chole recipe
Prep Time
12hr 0min
Cook Time
1hr 0min
Total Time
13hr

Ingredients

6 Servings
(1 serving = 1 bowl)

Bhuna Masala Ingredients

  • cumin seeds
    cumin seeds
    1tbsp
  • chana masala
    chana masala
    2tbsp
  • degi mirch powder
    degi mirch powder
    1tbsp
  • red chilli powder
    red chilli powder
    1/2tsp
  • onion, roughly chopped
    onion, roughly chopped
    4
  • green chilli, coarsely crushed
    green chilli, coarsely crushed
    4
  • ginger, coarsely crushed
    ginger, coarsely crushed
    1in
  • garlic, coarsely crushed
    garlic, coarsely crushed
    10clove
  • tomato, pureed
    tomato, pureed
    4
  • desi ghee
    desi ghee
    2tbsp

Chickpeas

  • chickpeas, soaked overnight
    chickpeas, soaked overnight
    350g
  • Bengal gram dal
    Bengal gram dal
    50g

Spice Water

  • water
    water
    2cup
  • bay leaf
    bay leaf
    2
  • cloves
    cloves
    5
  • cinnamon stick
    cinnamon stick
    1in
  • carom seeds (ajwain)
    carom seeds (ajwain)
    1tbsp
  • black peppercorns
    black peppercorns
    10
  • black tea
    black tea
    2tbsp

How to make Punjabi Chole

Bhuna Masala

  1. Step 1

    Heat ghee in a pan.

  2. Step 2

    Add cumin seeds, ginger, garlic, and green chilli mix. Cook for a while.

  3. Step 3

    Add onions and cook until light golden.

  4. Step 4

    Add tomato puree and dry spices. Cook until oil leaves the sides.

Chickpeas

  1. Step 1

    Soak chickpeas and Bengal gram dal overnight.

  2. Step 2

    In the morning, strain the water and add fresh water and salt to taste.

  3. Step 3

    Pressure cook for 5-6 whistles.

Spice Water

  1. Step 1

    Take water and add bay leaf, cloves, cinnamon stick, carom seeds, black peppercorns, and black tea.

  2. Step 2

    Boil the mixture.

Final Steps

  1. Step 1

    Add the bhuna masala and strained spice water to the boiled chickpeas.

  2. Step 2

    Pressure cook for 5 whistles.

  3. Step 3

    Garnish with garam masala and coriander leaves.

Nutrition (per serving)

Calories

243.0kcal (12.15%)

Protein

10.6g (21.16%)

Carbs

36.3g (13.21%)

Sugars

2.0g (4%)

Healthy Fat

3.4g

Unhealthy Fat

5.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the chickpeas are soaked overnight for the best texture.

  2. Adjust the spice levels according to your taste preference.

FAQS

  1. What is the best way to store leftover Punjabi Chole?

    To store leftover Punjabi Chole, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions, which can last up to 3 months. When reheating, add a splash of water to maintain its consistency.

  2. Can I make Punjabi Chole vegan or vegetarian?

    Yes, Punjabi Chole is naturally vegetarian, and you can easily make it vegan by substituting desi ghee with vegetable oil or coconut oil. This will maintain the flavor while keeping it plant-based.

  3. What can I substitute for chickpeas in Punjabi Chole?

    If you don't have chickpeas, you can substitute them with other legumes like black beans or kidney beans. However, keep in mind that the flavor and texture will differ slightly from traditional Punjabi Chole.

  4. What dishes pair well with Punjabi Chole?

    Punjabi Chole pairs wonderfully with rice, naan, or roti. You can also serve it with a side of cucumber salad or pickles to enhance the meal. For a complete experience, consider serving it with a dollop of yogurt or raita.

  5. How do I adjust the spice level in Punjabi Chole?

    To adjust the spice level in Punjabi Chole, you can reduce the amount of green chilies and red chili powder in the recipe. Alternatively, if you prefer it spicier, you can add more green chilies or a pinch of cayenne pepper to suit your taste.

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