Punjabi Chole Recipe (Chole Masala)

Close up of chole masala garnished with onion rings.

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. Serve it with paratha, naan, bhatura, or rice for a wholesome, protein-packed, and satisfying meal.

Course Main Course

Cuisine Indian, Punjabi

Prep Time 8

Cook Time 45

Total Time 8 45

Servings

Calories 421kcal

Author Kanan

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

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.

After an hour, the chickpeas will be at the same stage as if they were soaked overnight—ready to cook!

Nutrition