Recipe of Punjabi Chole - Chickpea Curry

A classic recipe from Punjab in North India. The dish is super easy to make and is famous all around the world. The only thing is you should not get intimidated with the ingredient list. All you need to do is get some fresh and organic chickpeas, some tomatoes, onions, some amount of ginger paste and garlic which are part of the typical ingredient list for any Indian food dish. Savour its taste with bhatures and you will find yourself licking your fingers in the end.


For Chole

  • Half tablespoon tea powder
  • One cup of chickpeas

For the Gravy

  • One cup of tomatoes
  • One tablespoon ginger garlic paste
  • One green chili
  • One and a half cup of onions (finely chopped are preferred)

For the yummy gravy

  • One cup of tomatoes
  • One tablespoon of ginger garlic
  • One green chili
  • Two cups of fresh and finely chopped onions
  • Two tablespoons of vegetable oil

Ingredients for garnishing

  • Two tablespoons of coriander leaves
  • One green chili
  • Some ginger
  • One tablespoon ghee

Necessary Spices

  • Two green cardamoms
  • One small sized bay leaf
  • Cloves, two in number
  • Cinnamon

Spices (in powder form)

  • One teaspoon dried fenugreek leaves
  • Turmeric (in powdered form)
  • One teaspoon of coriander powder
  • One teaspoon of garam masala
  • One tablespoon of the unique chole masala
  • One teaspoon of red chili powder


  • Rinse the chole or chickpeas in a lot of fresh and cool water
  • Make sure that they are soaked overnight for a minimum of eight hours

On the next morning, drain the water and rinse them well

The Procedure of making the chole

  • Add them to a pressure cooker with one and a half cup of fresh water
  • Then cook them until they become soft (usually five to six whistles on a medium heat)
  • In case you feel that the chick peas are yet somewhat hard after cooking, heat and cook for two more whistles so that they become completely soft
  • Add oil to a pan (do preheat it before doing so) and do add bay leaves, cardamom, clove and cinnamon.
  • When the constituents start crackling, make sure that you add ginger paste and heat until its smell goes off
  • Then what you need to do is add some finely chopped onions and green chili. Keep heating till the onions lose their raw smell and get yellowish or a bit brown.

  • Next up you need to add some tomatoes, salt and the turmeric powder. Cook until the mixture becomes soft.
  • Add the special chole masala powder, red chili powder, turmeric powder, coriander powder and garam masala powder.
  • Keep stirring and frying till the spicy flavours come out.
  • You will also be noticing the oil getting separated.
  • Add a cup of fresh water to the cooked choles
  • Nicely mix them together and if needed add more amount of water to make it consistent
  • Cook the resulting mixture until the chick peas absorb the flavour of the masala mixture.
  • When the gravy thickens, add the kasuri methi (in case if you happen to use it).
  • Turn off the burner and keep the lid on for a while

Garnishing the chole masala dish

  • Heat some ghee in a small cooking pan.
  • Then add some green chilies and ginger
  • Fry these two together till they leave their fragrance
  • Proceed to pour the same over your dish
  • Sprinkle some amount of fresh coriander leaves

Bon Appétit!

240 calories per serving.


Nicolas Desjardins

Hello everyone, I am the main writer for SIND Canada. I've been writing articles for more than 12 years and I like sharing my knowledge. I'm currently writing for many websites and newspapers. I always keep myself very informed to give you the best information. All my years as a computer scientist made me become an incredible researcher. You can contact me on our forum or by email at [email protected].