Easy Punjabi Channa Curry (White Chickpea Curry)

Name: Easy Punjabi Channa Curry (White Chickpea Curry)
Prep time: 720 min
Cook time: 45 min
Total time: 765 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups dried kabuli channa (white chickpeas); 0.33 cup mustard oil (or vegetable, sunflower, canola oil); 1 bay leaf; 1 black cardamom; 4 cloves; 1 in cinnamon; 2 medium-sized onions; 4 green chillies; 6 clove garlic; 1 in ginger; 0.5 tbsp Kashmiri chilli powder; 1.5 cup tomato puree (from 3-4 medium tomatoes); 1 tsp salt (to taste); 0.5 tsp turmeric powder; 2 tsp channa masala powder (optional, for extra flavour); 1 tbsp kasuri methi (dried fenugreek leaves); 3 cups water (adjust for desired consistency); 0.5 tsp garam masala; Fresh chopped coriander (for garnish)

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...

dried kabuli channa (white chickpeas)

mustard oil (or vegetable, sunflower, canola oil)

Kashmiri chilli powder

tomato puree (from 3-4 medium tomatoes)

channa masala powder (optional, for extra flavour)

kasuri methi (dried fenugreek leaves)

water (adjust for desired consistency)

Fresh chopped coriander (for garnish)

Calories

366.3kcal (18.31%)

Protein

12.8g (25.5%)

Carbs

40.5g (14.73%)

Step 1

Rinse chickpeas 2-3 times.

Step 2

Soak overnight in plenty of water (at least 2 inches above the chickpeas).

Step 3

Drain and rinse well the next day. Set aside.

Step 1

Grind the onions, green chillies, garlic, and ginger into a paste.

Step 2

Heat oil in a pressure cooker. Add bay leaf, cardamom, cloves, and cinnamon. Let them sizzle.

Step 3

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.

Step 4

Stir in Kashmiri chilli powder.

Step 5

Add the tomato puree and cook for 3–4 minutes until the raw smell disappears, and the moisture reduces.

Step 6

Add turmeric, channa masala, and kasuri methi. Sauté until the masala thickens and the oil starts to seperate.

Step 1

Add the soaked chickpeas to the masala and mix well. Simmer covered for 8-10 minutes.

Step 2

Pour in water and salt.

Step 3

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.

Step 4

Finally, sprinkle garam masala and garnish with fresh coriander.

Step 5

Serve hot with Indian breads like roti, paratha, or poori, or steamed rice.