Punjabi Chole Recipe (Chole Masala)
Try this quick and easy chole recipe made in a pressure cooker! Punjabi Chole masala is a classic North Indian chickpea curry cooked in a rich, spiced onion-tomato gravy. Pair it with paratha, naan, bhatura, or rice for a wholesome, protein-packed, and satisfying meal.
This tasted like nice authentic street side Chole. This is the second recipe I have followed from your site, and it turned out to be a hit like the first! Thanks for sharing this recipe. ⭐⭐⭐⭐⭐
– Kavya
Why Choose My Chole Masala Recipe?
A Trusted Recipe Since 2012: Originally shared in 2012, this chole recipe simplifies the traditional method by cooking chickpeas and gravy together in a stovetop pressure cooker, saving you time and effort. I’ve also updated it with an Instant Pot version for modern kitchens!
Homemade Masala: This chole recipe uses freshly ground chole masala powder, taking the flavor and aroma to the next level.
Taste & Texture:
Ingredient Notes
Forgot to soak?
No problem! here is the quick soaking method:
– Place dry chole in a large pan and add plenty of water.
– Bring the water to a rolling boil over high heat. Let it boil for 2-3 minutes, then turn off the stove.
– Cover the pan tightly with a lid and let it sit for 1 hour.
– After an hour, the chickpeas will be at the same stage as if they were soaked overnight—ready to cook!
Step By Step Photos (With Tips)
Preparation:
- Wash Chickpeas: Rinse the dry chole under running cold water until the water runs clear, or wash them 2-3 times until it is no longer cloudy.
- Soak Chickpeas: Soak the washed chole in enough water (2-3 inches above the level of the beans) for 8 hours or overnight. They will double in size after soaking. Discard the soaking water.
- Make Fresh Spice Powder: Dry roast the whole spices (bay leaves, black cardamoms, cloves, peppercorns, cinnamon stick) in a small pan over low-medium heat for 2 minutes or until aromatic.
- Transfer to a plate and let cool. Grind into a fine powder using a spice grinder.
- Make Onion-Tomato Puree: Roughly chop onion, tomato, ginger, garlic, and green chilies.
- Blend the chopped ingredients into a smooth puree using a blender.
Avoid Bitter Gravy: When grinding raw onions, remove the stem and bottom root completely to prevent bitterness.
Making Punjabi Chole Recipe:
- Heat oil in a pressure cooker over medium heat. Once hot, add cumin seeds and let them sizzle.
- Add the prepared onion-tomato puree and a pinch of salt. Let it cook. It will splutter a lot, so partially cover the cooker to minimize the mess. Cook until the mixture thickens and oil starts to separate from the masala.
- Stir in the remaining salt, turmeric powder, red chili powder, coriander powder, anardana powder, and the prepared fresh spice powder.
- Cook for a minute. You’ll notice oil oozing out from the sides.
- Mix in the soaked chickpeas.
- Pour in water, cover with the pressure cooker lid, and cook on medium heat for 20-25 minutes (for an Instant Pot, cook on manual mode for 35 minutes).
- Let the pressure release naturally before opening the lid. You’ll notice oil floating on the gravy.
- Check Consistency: Stir and check if the chickpeas are soft but not mushy. Adjust the gravy consistency:
– If too thin, mash a few chickpeas with the back of a spatula and simmer until the gravy thickens.
– If too thick, add water and simmer for 2-3 minutes. - Add amchur powder and mix well.
- Garnish with chopped cilantro. Chole masala is ready to serve.
Storage & Freezing Instructions
How To Serve Punjabi Chole?
Check Out Other Chickpea Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Punjabi Chole Recipe (Chole Masala)
US measuring cups are used (1 cup = 240 ml)
Ingredients
To Make Chole Masala Powder:
- 2 Bay leaves
- 2 Black cardamom
- 4-5 Cloves
- ½ inch Cinnamon stick
- ½ teaspoon Black peppercorns
To Grind Into Paste:
- 1 medium or 1 cup Red onion, roughly chopped
- 2 small or 1 cup Tomato, roughly chopped
- 1 Green chili
- ½ inch Ginger, chopped
- 2 cloves Garlic, sliced
For Chole Recipe:
- 1 cup Dried white chickpeas (Chole or kabuli chana or safed chana)
- 2-3 tablespoons Oil
- ½ teaspoon Cumin seeds
- Salt to taste
- 2 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Anardana powder (dried pomegranate seeds powder)
- 2 ¼ cups Water
- ½ teaspoon Amchur powder (dried mango powder)
- 2 tablespoons Cilantro or coriander leaves, finely chopped
Instructions
Preparation:
- Wash Chickpeas: Rinse the chickpeas under running cold water until the water runs clear, or wash them 2-3 times until it is no longer cloudy.
- Soak Chickpeas: Soak the washed chickpeas in enough water (2-3 inches above the level of the beans) for 8 hours or overnight. They will double in size after soaking. Discard the soaking water.
- Make Fresh Spice Powder: Dry roast the whole spices (bay leaves, black cardamoms, cloves, peppercorns, cinnamon stick) in a small pan over low-medium heat for 2 minutes or until aromatic. Transfer to a plate and let cool. Grind into a fine powder using a spice grinder.
- Make Onion-Tomato Puree: Roughly chop onion, tomato, ginger, garlic, and green chilies. Blend the chopped ingredients into a smooth puree using a blender.
Making Punjabi Chole Recipe:
- Heat oil in a pressure cooker over medium heat. Once hot, add cumin seeds and let them sizzle.
- Add the prepared onion-tomato puree and a pinch of salt. Let it cook. It will splutter a lot, so partially cover the cooker to minimize the mess. Cook until the mixture thickens and oil starts to separate from the masala.
- Stir in the remaining salt, turmeric powder, red chili powder, coriander powder, anardana powder, and the prepared fresh spice powder. Cook for a minute.
- Mix in the soaked chickpeas.
- Pour in water, cover with the pressure cooker lid, and cook on medium heat for 20-25 minutes (for an Instant Pot, cook on manual mode for 35 minutes). Let the pressure release naturally before opening the lid.
- Check Consistency: Stir and check if the chickpeas are soft but not mushy. Adjust the gravy consistency:– If too thin, mash a few chickpeas with the back of a spatula and simmer until the gravy thickens.– If too thick, add water and simmer for 2-3 minutes.
- Add amchur powder and mix well. Garnish with chopped cilantro.
Notes
- Place dry chickpeas in a large pan and add plenty of water.
- Bring the water to a rolling boil over high heat.
- Let it boil for 2-3 minutes, then turn off the stove.
- Cover the pan tightly with a lid and let it sit for 1 hour.
I’m using the 16oz canned chickpea.
How much should I use and how will recipe change ?
canned chickpeas are already cooked/boiled.
This recipe called for dry chickpeas that are soaked overnight. Then cooked along with gravy and spices.