Punjabi Chole Masala

Chole Masala is one of those dishes that never fails to fill the house with a deep, warm aroma. For me, Punjabi-style chole is all about that bold masala, tender chickpeas, and a gravy that’s rich but not too heavy. It’s the kind of dish that feels just right with bhature, chapathi, or even plain rice when you want something filling and full of flavour.

I usually soak the chickpeas overnight, then pressure cook them until soft but not mushy. The masala is what makes the difference. I start by sautéing onions, then add ginger, green chillies, and tomatoes, cooked down until everything blends into a thick base. Then comes the mix of spices – chilli powder, coriander powder, jeera, amchur, turmeric, and of course, chole masala powder. I let it all cook until the oil begins to separate.

To deepen the flavour and give the curry its dark colour, I sometimes add a pinch of tea powder in a small cloth pouch while pressure cooking the chickpeas – a little trick that gives it that typical Punjabi touch.

Once the chickpeas go into the masala, I let it all simmer together. A splash of hot water, a squeeze of lime, maybe a bit of crushed kasuri methi at the end. That’s all it needs. If there’s time, I keep it on low for longer – the flavour only gets better.

I usually serve it with poori or bhature when I want something indulgent, but even with chapathi or jeera rice, it holds up beautifully. A few raw onions, a wedge of lemon on the side – perfect.

Punjabi Chole isn’t a quick fix. It takes a little time and layering, but it’s always worth it. It’s one of those dishes that feels rich, filling, and homey all at once.

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Punjabi Chole Masala

Author: Ushadevi Cooking Method: Boiling, Sauteing Cuisine: Indian, Punjab Courses: Breakast, Curries & Side Dishes, Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Servings: 6

Best Season: Suitable throughout the year, Rain, Winter

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Chickpeas (soaked overnight)
• 1 cup Tomato Puree
• 1 stick Chinnamon
• 3 Cloves
• 1 teaspoon Ginger (crushed)
• 1 teaspoon Garlic (crushed)
• 1 Onion (chopped)
• 1 Bayleaf
• 1 teaspoon Cumin powder
• 2 teaspoon Kashmiri Chilly powder
• 1 teaspoon Garam masala Powder
• ¹⁄₄ teaspoon Turmeric Powder
• ¹⁄₂ teaspoon Aamchur Powder
• 1 teaspoon Coriander powder
• Salt and Oil as required
• ¹⁄₄ teaspoon Pepper powder (optional)
• 1 teaspoon Kasuri methi (dried fenugreek leaves)

Instructions

1. Cook chickpeas with enough water and salt until soft. Drain excess water and keep the chickpeas aside.
2. In a pan, heat oil and add cloves, a cinnamon stick, and a bay leaf. Sauté for a few minutes.
3. Add chopped onions and cook on medium flame until they turn golden brown.
4. Add crushed ginger and garlic. Cook until the raw smell disappears.
5. Add tomato puree and cook for about 10 minutes until the oil starts to separate.
6. Add chilli powder, turmeric powder, cumin powder, garam masala, pepper powder, and amchur powder. Mix well.
7. Add salt as needed, keeping in mind the chickpeas are already salted.
8. Pour in enough water to create the gravy and mix everything well.
9. Add the cooked chickpeas and let it simmer until the gravy thickens to the desired consistency.
10. Garnish with crushed kasuri methi if desired.
11. Serve hot with bhatoora, chapati, or puri.