Punjabi Chole Recipe (Chole Masala)

ByKanan Patel Updated on
75 Comments
Jump to Recipe Pin Recipe

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

Close up of chole masala garnished with onion rings.

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:

  • Perfectly Tender Chickpeas: Soft and melt-in-your-mouth goodness.
  • Flavorful Gravy: Medium-spicy, packed with flavor, and a hint of tanginess from the onion-tomato base.
  • Aromatic Seasoning: Made even better with the freshness of homemade masala.

Ingredient Notes

Ingredients used in Punjabi chole recipe in bowls and spoons with labels.
  • Chickpeas: The key ingredient! Use dry chickpeas for this recipe. They need to be soaked overnight for the best results.
  • Why soak? Pre-soaking reduces cooking time and helps retain water-soluble nutrients by minimizing exposure to heat and water. I prefer overnight soaking for this reason.

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!

  • Freshly Ground Chole Masala:
  • Whole spices like cinnamon, black cardamom, bay leaf, cloves, and peppercorns are dry-roasted and ground into a fine powder.
  • This masala recipe adapts a masala blend from The Dhabas of Amritsar cookbook, ensuring authentic flavors.
  • Shortcut: Use store-bought chole masala powder if you’re in a rush or make a big batch of this homemade masala to use over time.
  • Onion: Red onions work best for Indian cooking, offering a balance of sweetness and pungency.
  • Tomatoes: Use any variety, but ensure they’re ripe and red for a naturally sweet flavor. Unripe tomatoes can make the gravy too sour.
  • Anardana & Amchur: These add the signature tangy flavor that makes Punjabi chole irresistible.
  • If unavailable, substitute with lemon juice for a similar tanginess.

Step By Step Photos (With Tips)

Preparation:

  1. 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.
  2. 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.
Collage of 2 steps showing chickpeas in water and soaked chickpeas.
  1. 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.
  2. Transfer to a plate and let cool. Grind into a fine powder using a spice grinder.
  3. Make Onion-Tomato Puree: Roughly chop onion, tomato, ginger, garlic, and green chilies.
  4. 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.

Collage of 4 steps showing roasting spices, ground into powder, chopped veggies and ground paste.

Making Punjabi Chole Recipe:

  1. Heat oil in a pressure cooker over medium heat. Once hot, add cumin seeds and let them sizzle.
  2. 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.
  3. Stir in the remaining salt, turmeric powder, red chili powder, coriander powder, anardana powder, and the prepared fresh spice powder.
  4. Cook for a minute. You’ll notice oil oozing out from the sides.
  5. Mix in the soaked chickpeas.
  6. 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).
Collage of 6 steps showing cumin in oil, paste added, spices added, mixed, chickpeas added, water added.
  1. Let the pressure release naturally before opening the lid. You’ll notice oil floating on the gravy.
  2. 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.
  3. Add amchur powder and mix well.
  4. Garnish with chopped cilantro. Chole masala is ready to serve.
collage of 4 steps showing cooked chole, mixed, adding amchur, adding cilantro.

Storage & Freezing Instructions

  • Refrigerator: Store the chole in an airtight container for 2-3 days.
  • Freezer: Freeze for up to 3 months in individual or family-sized portions using freezer-safe containers.
  • Thaw: Let the container sit in the refrigerator overnight. Or just defrost on the countertop for a few hours. 
  • To Reheat:
  • Stovetop: Transfer to a pan and warm on medium heat, adding a splash of water to adjust the consistency if needed. Stir occasionally to prevent sticking.
  • Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-2 minute intervals, stirring between intervals to ensure even heating.

How To Serve Punjabi Chole?

Punjabi chole served with onion and bhatura.

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)

4.85 from 33 votes
Close up of chole masala garnished with onion rings.
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. Serve it with paratha, naan, bhatura, or rice for a wholesome, protein-packed, and satisfying meal.
Kanan
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Serving Size 3

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

Quick Soaking Method
  1. Place dry chickpeas in a large pan and add plenty of water.
  2. Bring the water to a rolling boil over high heat.
  3. Let it boil for 2-3 minutes, then turn off the stove.
  4. 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!

Nutrition

Calories: 421kcal (21%) | Carbohydrates: 52g (17%) | Protein: 15g (30%) | Fat: 19g (29%) | Saturated Fat: 2g (10%) | Sodium: 492mg (21%) | Potassium: 820mg (23%) | Fiber: 15g (60%) | Sugar: 11g (12%) | Vitamin A: 872IU (17%) | Vitamin C: 16mg (19%) | Calcium: 110mg (11%) | Iron: 5mg (28%)
Kanan Patel

To understand the art and science of cooking, I read many cookbooks and culinary books. And now sharing all the experience with you. I started this blog on 2012 to share vegetarian, Indian and Eggless baking recipes (w/ step by step photos) that you can count on.

4.85 from 33 votes (10 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

75 Comments

  1. Hi,
    Thanks for posting a great recipie. I tried your chole bhature and punjabi chole masala, both turned out great. I have a question, in the chole bhauture recipie you first boil the chole then add it to the saute mix and here you boil it with the saute mix. In general does it make any difference if you boil first or with the sauted mix ?
    Thanks again!5 stars

    Reply

      1. I see. I will try pressure cooking with the saute mix in other recipes also 🙂
        Thankyou for the clarification and great recipes!5 stars

        Reply

        1. Hello Mam,
          How do we assess how many onions and tomatoes are to be taken?
          Is it like 1 cup chole means 1 onion and 2 tomatoes?
          Pls clarify.
          Regards
          Anjana

          Reply

  2. Hello. I would like to check how important the anardana powder is? I have all the other ingredients but don’t know if I should wait to purchase that before making this recipe. Thanks in advance!

    Reply

      1. Thank you! I am going to make tonight. I love your recipes! The directions are very clear and the end results have always been delicious!

        Reply