Chole Recipe, How to Make Punjabi Chole

Chole masala is a spicy & flavorful North Indian dish made with chole aka chickpeas, spices and herbs. Serve Punjabi chole with Bhatura, Basmati rice, poori or naan. Instructions for Stovetop and Instant pot included.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

To cook chole

1 cup chickpeas or chole (uncooked dried)
1 tea bag (optional) or 2 dried amla pieces or half tsp tea powder

Whole spices (optional)

1 inch cinnamon
2 cloves
1 small bay leaf
2 green cardamon

For gravy

2 tablespoons oil or as needed
1½ cup onions finely chopped or 1¼ cup processed or 1 cup pureed (2 no)
1 green chilli slit (optional)
¾ to 1 tablespoon ginger garlic fine chopped or paste
1 cup tomatoes fine chopped or pureed (3 no)
salt as needed (I used ¾ tsp pink salt)

Spice powders

½ to 1 teaspoon kashmiri red chili powder (adjust to taste)
1 tablespoon chole masala (refer notes)
¾ teaspoon garam masala
1 teaspoon coriander powder
1/8 teaspoon turmeric
1 teaspoon kasuri methi (dried fenugreek leaves) (optional)

For garnish (optional)

1 tbsp ghee
½ inch ginger julienne (for garnishing)
1 green chilli slit
2 tablespoon coriander leaves (fine chopped for garnishing)

How to make the recipe

Preparation (skip this if using canned chickpeas)

Rinse chickpeas in lot of water. Soak them overnight to 8 hours in water.
Next morning, drain the water and rinse them well.
Add to a pressure cooker along with 1½ cup water.
optional - Add a tea bag or dried amla or tea decoction.
Pressure cook until soft for 5 to 6 whistles on a medium heat. Chole must be soft cooked and not al dente.
If the chickpeas are aldente or hard, then pressure cook for 2 more whistles.

How to make Punjabi Chole (stovetop)

Add oil to a hot pan, add cinnamon, clove, cardamom and bay leaf.
When they begin to crackle, add ginger garlic paste and saute until the raw smell goes off.
Add finely chopped onions and green chilli. Saute until the onions lose the raw smell and get golden to light brown.
Next add tomatoes, turmeric & salt. Cook until the mixture turns mushy and soft.
Add chole masala powder, garam masala powder, coriander powder, turmeric & red chili powder .
Stir and fry again for 1 to 2 minutes till the masala flavours come out.
You will also see the oil separating.
Add the pressure cooked chole along with the stock and 1 cup water.
Mix together and add more water as needed to bring it to a consistency.
Cover and simmer on a low flame for about 18 to 20 minutes until the chole absorb the flavors of masala.
When the gravy thickens, add ginger juliennes & kasuri methi if using. Turn off. Keep covered for a while.

Garnish (optional)

Heat ghee in a small tadka pan. Fry ginger and green chilies until fragrant. Pour this over the chole.
Sprinkle coriander leaves. Serve chole with rice, poori or bhatura.

Instant pot chole

Press saute button on the IP and pour oil.
When the Ip displays hot, add the spices. Then the onions and green chili.
Saute the onions until golden to light brown.
Then add in ginger garlic and saute for 30 seconds.
Next add the tomatoes and salt.
Saute well until they break down a bit.
Add garam masala, chole masala, coriander powder, red chilli powder and turmeric.
Saute well until the raw smell of the onion and tomatoes reduces.
Pour 2 cups water and deglaze the pot. Then add soaked chickpeas.
Mix well and secure the IP with the lid.
Position the steam release handle to sealing.
Press cancel. Then press pressure cook (high pressure) and set the timer for 35 mins. If using canned chickpeas, then set the timer to 10 mins.
When the IP is done cooking wait for 18 to 20 mins for the pressure to release naturally.
Then open the lid. Add ghee, ginger julienne and kasuri methi.
Press saute button and cook for a few minutes.
To thicken the curry you can take 3 to 4 tbsps chole to a bowl and mash them well. Add to the curry.
Garnish with coriander leaves.

NUTRITION (estimation only)