How to make Punjabi Chole

This recipe is contributed by Member Rajiv Kumar Loomb.

Main Ingredients : Chick Peas, Tomatoes (टमाटर)

Cuisine : Punjabi

Course : Main Course Vegetarian

Punjabi Chole Recipe Card

Punjabi Chole

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Main Course Vegetarian recipes like Boondi Ki Sabzi, Malai tadka, Jain Pitla, Methi Kela Sev.

Prep Time : 6-7 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Punjabi Chole Recipe

  • Chick Peas soaked 1 cup

  • Tomatoes roughly chopped 3 large

  • Salt to taste

  • Soda bicarbonate a pinch

  • Ghee 3 tablespoons

  • Roasted dried pomegranate seeds 1 tablespoon

  • Cumin seeds 2 teaspoons

  • Ginger-garlic paste 2 tablespoons

  • Dried mango powder 1 tablespoon

  • Red chilli powder 1 tablespoon

  • Garam masala powder 1 tablespoon

  • Coriander powder 2 tablespoons

  • Bay leaves 2-3

  • Asafoetida 1/2 teaspoon

  • Chole masala 1 tablespoon

  • Ginger piece cut into juliennes 1/2


Step 1

Put the chick peas in a pressure cooker. Add five cups water, salt, soda bicarbonate and a tea bag. Close the lid and pressure cook for six whistles. Remove the tea bag immediately after the pressure is completely released.

Step 2

Heat one tablespoon ghee in a non stick pan. Add tomatoes and cook for six to eight minutes. Add dried pomegranate seeds and cook for two to three minutes.

Step 3

Allow to cool and grind to a fine paste.

Step 4

Heat remaining ghee in a non stick pan. Add cumin seeds. Once they crackle, add tomato puree and sauté for four to five minutes.

Step 5

Add ginger-garlic paste, mix well and cook for two to three minutes.

Step 6

Add dried mango powder, red chilli powder, garam masala powder, coriander powder, bay leaves and asafoetida.

Step 7

Cook for four to five minutes more.

Step 8

Add chole masala and cook for five minutes more.

Step 9

Serve hot garnished with ginger juliennes.