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This Punjabi-style Tariwale Safed Channa Curry (also called safed chole tariwale or white chickpea curry) is a classic North Indian dish made with kabuli channa simmered in a spiced onion-tomato masala. I grew up watching my mom make it this way—simmering the soaked chickpeas directly with the masala before adding water—and it’s the method I still use today. It brings out such a deep, homely flavour.
I’ve used my homemade channa masala powder in this recipe—it’s...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Rinse chickpeas 2-3 times.
Soak overnight in plenty of water (at least 2 inches above the chickpeas).
Drain and rinse well the next day. Set aside.
Grind the onions, green chillies, garlic, and ginger into a paste.
Heat oil in a pressure cooker. Add bay leaf, cardamom, cloves, and cinnamon. Let them sizzle.
Add the onion paste and cook, stirring often, until the excess moisture evaporates and the oil begins to release from the sides (about 8–10 minutes). The paste should be well-cooked but not too dark or overly browned.
Stir in Kashmiri chilli powder.
Add the tomato puree and cook for 3–4 minutes until the raw smell disappears, and the moisture reduces.
Add turmeric, channa masala, and kasuri methi. Sauté until the masala thickens and the oil starts to seperate.
Add the soaked chickpeas to the masala and mix well. Simmer covered for 8-10 minutes.
Pour in water and salt.
Option 1 - Pressure Cooker - Pressure cook for 1 whistle on high heat, then reduce flame and cook for 6-8 whistles (or longer, if needed) until chickpeas are soft. Or Option 2 - Stovetop Pot- Cover and simmer on medium heat for 45–60 minutes, stirring occasionally, until chickpeas are tender. Add more water if needed during cooking.
Finally, sprinkle garam masala and garnish with fresh coriander.
Serve hot with Indian breads like roti, paratha, or poori, or steamed rice.
Mustard oil gives an authentic flavour, but vegetable, sunflower, canola oil, or ghee work just as well.
Use ground onions and tomatoes for a smooth curry or chopped for a rustic texture.
½ cup + 2 tbsp canned tomato puree can replace fresh tomatoes.
Add more water for a soupy curry, or simmer longer/mash a few chickpeas for a thicker version.
Adjust chillies to suit your taste.
Punjabi safed channa is traditionally medium-thin in consistency.
Can I use canned chickpeas instead of dried ones?
Yes! Use 2 cans of chickpeas (drained and rinsed). Reduce cooking time since they’re already softened.
Can I make this curry without a pressure cooker?
Absolutely. Just cook the soaked chickpeas in a large pot with enough water. It will take 45–60 minutes to soften.
How do I store leftover channa curry?
Keep it in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water before serving.
Can I freeze channa curry?
Yes, it freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.
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