Punjabi Chole Recipe

Punjabi chole masala is a delicious vegan chickpea curry from north Indian cuisine. This recipe shared here will help you make absolutely delicious, flavorful authentic chole masala that tastes yum with bhatura, naan and also rice. Vegan recipe.

In this recipe, cooked soft chickpeas is simmered in a robust flavorful gravy. This chickpea curry is a popular combination for bhature that no north Indian wedding or buffet is complete without the most coveted chole bhature 🙂 It is also very popular in dhabas, restaurants and street shops.

Today I am sharing with you all one of the most popular Indian chickpea recipes, the classic chana masala recipe from Punjab 🙂

With my recipe of chole you will be able to make super tasty, flavorful and most authentic chole that tastes excellent not only as chole bhature but also with paratha, naan, jeera rice. You can also serve this with plain basmati rice as chole chawal.

About This Chole Recipe

Chole masala recipe is a tasty, spicy and robust Indian chickpea curry made with white chickpeas or kabuli chana. It originates from Punjab, India.

This curry is also called as Punjabi chana masala recipe in some parts of India. Here basically cooked chickpeas are simmered in a spicy slightly tangy delicious gravy made of onion tomato. The flavor of this curry from a special spice blend called chole masala powder.

Making chole masala recipe at home is super easy and you do not need lot of ingredients. The only time consuming task here is to cook chickpeas really well. If you are using canned chickpeas this curry gets ready in 45 minutes.

The word chole or chola usually referes to chickpeas in India. There are so many variations with chole recipe that are quite popular as well.

If you like to include some good plant protein, these chickpea curries are your best bet. Some more delicious variations of chole recipes I have added in the blog are Amritsari chole, paneer chole, chana aloo, palak chana.

Chana masala is an emotion with many Indians just like dal makhani, rajma chawal 🙂

Why This Chole Masala Recipe Works?

My recipe of punjabi chole masala is the simplest one yet full of flavor, outright delicious and authentic. This recipe to make chole will help you make really best one with authentic flavors.

Here in this post I have included instructions for making this curry on both stove top and instant pot.

Making Punjabi chole masala can be broken into three steps

1. Prepare the chickpeas- soak, drain and cook them until soft. You can skip this step if you are using canned chickpeas you can skip this step.
2. Make the onion tomato masala- Here we will prepare a lip-smacking good spicy, tangy and delicious onion tomato masala flavored with chole masala powder and other spice powders.
3. Simmering chole in masala- The final step is to toss the cooked chickpeas in the onion tomato masala and simmer for good 20-25 minutes. This is very important for flavors to infuse and build. The longer you simmer, more flavorful the curry will be. The flavor grows actually and chole masala tastes better the next day 🙂

I always use homemade chana masala powder or chole masala powder and I have included the recipe for the same. Few more special ingredients you need for this recipe are dry mango powder or amchur powder, dry pomegranate powder or anardana and dried amla or Indian gooseberry. Some recipes use tea bags instead of dried amla.

Please be sure to check my notes for substitutions for some ingredients that may not be available.

A well made good chole masala is dark in color, thick and hearty, has irresistible flavor with melt in mouth chickpeas.

Do try my best punjabi chole masala recipe and enjoy! Both my husband and daughter loves this 🙂 It is

authentic recipe

super tasty and flavorful

easy to make

vegan and gluten free

delicious with bhature, naan, paratha, rice

Preparation For Punjabi Chole

Before making the recipe we will have to prepare the chickpeas and also the spice powder. You can skip these steps and proceed with the next section if you are using store bought chole masala powder and canned chickpeas.

Chole Masala Ingredients

Heat a small pan well. Reduce the heat to minimum. To the hot pan add the following spices and dry roast until aroma wafts out.

3/4 tablespoon cumin seeds

2 tablespoons coriander seeds

1/2 teaspoon black peppercorns

8 dried red chilies

3/4 teaspoon anardana or dry pomegranate seeds

2 black cardamoms

4 green cardamoms

4 cloves

1 inch cinnamon stick

1/4 teaspoon methi seeds or fenugreek seeds

Optional

1/2 teaspoon fennel seeds

1 bay leaf

1/2 teaspoon ajwain or carom seeds

Let the roasted spices cool thoroughly and then grind to a fine powder using a mixer grinder or spice grinder.

Soaking and cooking chickpeas

Pick and rinse 3/4 cup dried white chickpeas well. Add it to a large bowl and pour 4 cups water. Mix and set aside. Soak the kabuli chana in water for minimum 8 hours up to 12 hours.

After 8 hours, you will find some white residue like on the top of the water. Carefully remove and discard it. Now rinse the chana very well changing the water multiple times.

To a pressure cooker add drained chickpeas. Also add 1/2 inch cinnamon stick, 3-4 dried amla and 1 green cardamom.

Pour 5 cups water, 1/2 teaspoon salt and a pinch of baking soda. Pressure cook for 30-40 minutes in medium flame ignoring the whistles. If you want to cook chickpeas in instant pot, select pressure cooker or manual mode and set timer for 35 minutes with pressure valve sealed.

Once cooked, drain the excess water in a colander and reserve it aside. Discard amla and spices from the cooked chickpeas. Set the chana aside.

Other preparations

While the chickpeas are cooking finely chop or mince 2 large onions (3/4 cup), 3 large tomatoes (1.25 cups), slit 2 green chilies, mince 1 inch ginger and 4 garlic cloves together. You can also use 2 teaspoons ginger garlic paste.

How To Make Punjabi Chole Masala Recipe

Heat 2 tablespoons in a pan. Temper with 1/2 teaspoon cumin seeds. Add finely chopped onion and mix well. Saute and cook till onion  turns soft. Add finely chopped ginger garlic, slit green chilies and saute well.

Next add chopped tomatoes and mix well.

Add salt, 1/2 teaspoon turmeric powder, 2 tablespoons chole masala powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder and mix well. If you have not prepared chana masala powder add 2 teaspoon garam masala but the flavor will be different.

Cook till the tomatoes turn mushy and leave out oil from the sides and a nice aroma wafts out.

Now add 2 cups stock from the cooked chickpeas or water, salt to taste and simmer the gravy. Let it thicken well.

Add the cooked chickpeas and mix well.

Cover the pan and simmer for 20 minutes. Once done, remove from flame. If you are using canned chickpeas, drain and rinse thoroughly before adding. Garnish with cilantro leaves and stir in the lemon juice.

While serving you can add onion rings, very finely chopped ginger. Serve Punjabi chole hot with roti or bhatura.

Instant Pot Chole Masala

Pick, rinse and soak the chickpeas overnight or 8 hours minimum. Drain and set aside.

Place the steel insert inside your instant pot and switch it on.

Press saute mode and once it displays hot add oil. Fry the whole spices, chopped onions and minced ginger garlic well.

Add the chopped tomatoes, followed by red chilli powder, chole masala powder, turmeric powder and coriander powder. Mix well and saute till the tomatoes are completely cooked and turns aromatic.

Add 1/2 cup water to deglaze. Scrub the bottom of the instant pot well and simmer the masala for 2-3 minutes.

Now add the drained chickpeas and 2.5 cups water. Season with salt.

Cancel Saute, close the IP and press pressure cooking or manual mode. Set timer for 35 minutes with pressure valve in seal position. If you are using canned chickpeas set timer for 15 minutes.

Once done let pressure release naturally for 15 minutes. Carefully remove any residual pressure.

Open the lid of Instant pot, press saute again and simmer for 10 more minutes to get the desired gravy consistency.

Serving Suggestions

This punjabi chole masala tastes excellent with bhature, kulcha, butter naan, plain paratha, aloo paratha, poori, luchi.

You can also serve this with rice, jeera rice, peas pulao.

If you have leftovers you can use to make chana sandwich, samosa chole, aloo tikki chole recipes.

Storing Leftover Chole

This chana masala keeps well for 3-4 days in refrigerator and can be frozen for a month.

To reheat you can microwave or simmer gently by adding 1/2 cup water and few drops of oil.

Pro Tips To Make Chana Masala

Soaking chickpeas well is the key step while making any chana recipe. If not soaked properly the phytic acid in the chickpeas will cause bloating in some people. I know there are few tricks to soak chickpeas in hot water when you are in short of time but I do not recommend it.

Always pick, rinse and soak the chickpeas well for minimum 8 hours to make it easy to digest.

Next it is very important to cook chickpeas really well. I would any day prefer slightly over cooked ones to the not properly cooked chickpeas. Adding a pinch of baking soda or bicarbonate of soda helps in cooking the chickpeas very well and makes it melt in mouth.

You can use store bought ready made spice blend if you are unable to make it at home.

The signature dark color of the chole comes from dried amla. Traditionally only dried amla was used in this recipe. Adding amla lends a dsark color as well as a wonderful tangy taste.If you do not have it, you can add 1 or 2 black tea bags but the flavor from amal will be missing.

Dry pomegranate seeds or anardana lends a unique tart and sour taste to chole masala. It is easily available in India. In USA, UK and other countries you may find it in Indian stores or you may source it online too.

If anardana is unavailable you can 1 tablespoon lemon juice before serving.

Frequently Asked Questions

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