Punjabi Chole Curry recipe


  • Kabuli Chana or Chole [Garbanzo beans]dry – 1.5 cup
  • Tea bags – 2
  • Whole garam masala – 1 tbsp
  • Red chili powder – 1 tsp
  • Turmeric powder -1/2 tsp
  • Coriander powder – 1 tbsp
  • Garam masala powder – ½ tsp
  • Chana Masala -1.5 tbsp
  • Onion -3/4 (pureed or finely chopped)
  • Tomato puree -1 cups
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Green chili -1 tsp (finely chopped) [Optional]
  • olive oil – 2 tbspn
  • Salt as per taste

Cooking Instructions

Wash dry Kabuli Chana or Chole a couple of times and soak them overnight in water.

Add soaked chole, turmeric powder, salt and 4 cups of water and tea bags in the pressure cooker. Pressure cook it for 30 minutes on medium heat.
For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden.

Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.

Add tomato puree, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.

Discard the tea bags from the boiled chole. Add the gravy to the boiled chole and add a cup of water and simmer it on low heat for 10 minutes.

Finally, add chana masala and let it simmer for 2 more minutes.

Garnish the Punjabi chole with freshly chopped cilantro and serve with halved lemons.

Enjoy with fresh naan, paratha or steamed basmati rice.

04 Mar 2011     8114 views     NON-Vegetarian       Pulses > Chickpeas

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