Go Back

Punjabi Chole

Punjabi Chole is a beloved Indian chickpea curry with tender chickpeas simmered in a rich tomato-based sauce and bold spices. This aromatic dish offers bold flavor, satisfying texture, and a comforting aroma.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Punjabi
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons vegetable oil or ghee
  • 1 large onion finely diced
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves minced
  • 2 green chilies finely chopped (adjust for heat preference)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asafoetida hing, optional but authentic
  • 3 cups cooked chickpeas about two 15-ounce cans, drained and rinsed
  • 1 can 14 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder or more to taste
  • 1 teaspoon garam masala
  • 1 teaspoon amchur dried mango powder, optional
  • Salt and black pepper to taste
  • 1/2 cup water
  • 2 tablespoons fresh cilantro chopped
  • 1/2 onion sliced, for garnish (optional)

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board and chef's knife
  • Measuring spoons and cups
  • Wooden spoon for stirring
  • Small spice grinder or mortar and pestle (optional but helpful)
  • Can opener if using canned chickpeas

Method
 

  1. Heat medium-high heat, pour 3 tablespoons oil or ghee into a large heavy-bottomed pot. When the oil shimmers, add 1 teaspoon cumin seeds and let them crackle for about 30 seconds.
  2. Add 1 large finely diced onion and cook for 3 to 4 minutes, stirring frequently until softened and golden.
  3. Stir in 2 tablespoons minced fresh ginger, 4 minced garlic cloves, and 2 finely chopped green chilies. Cook for 1 to 2 minutes until fragrant.
  4. Add 2 tablespoons tomato paste and stir constantly for about 1 minute to caramelize slightly.
  5. Pour in 1 can (14 ounces) crushed tomatoes and stir to combine.
  6. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon asafoetida if using. Mix continuously for about 1 minute to bloom the spices.
  7. Add 3 cups cooked chickpeas and 1/2 cup water, stir to coat chickpeas evenly, then bring to a gentle simmer.
  8. Simmer gently for 12 to 15 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust salt and chili powder.
  9. Stir in 1 teaspoon garam masala and 1 teaspoon amchur powder in the last minute of cooking.
  10. Remove from heat. Garnish with 2 tablespoons chopped fresh cilantro and 1/2 sliced onion if desired. Serve hot.

Notes

Make this curry a day ahead and reheat gently before serving for deeper flavors. Serve with basmati rice, naan, or roti for an authentic experience.