Punjabi Chole Masala is a very popular curry dish in North India. It is a delicious, spicy, and flavorful dish made with chickpeas, spices, and herbs. The combo of Punjabi Chole Masala with bhatura and rice is simply irresistible and delicious. It can also be enjoyed with poori or naan.
Preparation Time: 5 – 10 minutes
Cooking Time: 30 – 50 minutes
Yield: Six servings
1. Two cups of chickpeas (boiled) – Wash and soak overnight
2. One tablespoon of mustard oil (or any other oil)
3. Two medium-size cinnamon sticks
4. Two star-anise
5. Four green cardamom
6. One black cardamom
7. Five cloves
8. Ten whole black peppercorn
9. One bay leaf
10. Half teaspoon cumin seeds
11. Two teaspoon ginger juliennes
12. Two teaspoon of garlic – chopped
13. One and a half cup chopped onion
14. Two medium-size tomatoes – finely chopped
15. Salt as per taste
16. Two teaspoons of roasted coriander powder
17. One teaspoon of chole masala powder
18. One teaspoon of red chili powder
19. Half teaspoon of turmeric powder
20. Water as required
21. Cilantro to garnish
22. Half teaspoon of garam masala powder to garnish
1. Drain the water from chickpeas and add them to a pressure cooker.
2. Add six cups of water (or as required to boil) and one teaspoon of salt to the chickpeas and close the lid
3. Let it boil for eight to nine whistle
4. Once chickpeas are boiled (soft and mushy), transfer the boiled chickpeas to a big bowl and keep them aside
5. Now add oil to the pressure cooker
6. Once the oil is hot enough, add cumin seeds, cinnamon stick, star anise, green cardamom, black cardamom, cloves, whole black peppercorn and, bay leaf
7. Saute for thirty seconds then add ginger and garlic
8. Saute for thirty seconds then add onions
9. Saute for three minutes or until onions are soft
10. Add tomatoes and salt, cook for a minute
11. Add coriander powder, garam masala powder, turmeric powder, chili powder and cook for five minutes
12. Add boiled chickpeas and water as required
13. Cook until it starts boiling
14. Switch off the stove and garnish with cilantro and garam masala powder. Your Punjabi Chole Masala is ready!
1. You can use canned or home-cooked boiled chickpeas. Prefer home-cooked chickpeas for better taste.
2. You can use readily available chole masala powder from any Indian store.
3. To get darker color in chole, dip one black tea bag in the bowl filled with water and add washed chickpeas. Let it soak overnight
4. If you like dry chole, add less water
Shweta is an IT consultant and engineer by day. A cooking enthusiast, she loves experimenting with food. Usually found hooked to Netflix or crafting knick-knacks for home decor, over weekends.