Punjabi Chole

Punjabi Chole

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The Punjabi Chole is a favorite amongst many Indians. Easily one of the most widely prepared dishes in India, it has a place in every home. Most of us have had a lot of memories with this dish right from the days of getting it to school in our lunch boxes to having it at wedding buffets. The Punjabi Chole has made its way everywhere.

Most of the ingredients required to prepare this dish are always available in the kitchen. Made from chickpeas, onion, tomatoes, ginger, garlic, and a plethora of Indian spices, it is one of the most delicious curries to try. It is a great accompaniment to Steamed Rice, Parathas, Bhature, or good old Rotis, Phulkas, and Naan

Punjabi Chole

Punjabi Chole

Prep Time 30 minutes
Cook Time 30 minutes
Soaking the Chole 8 hours
Total Time 9 hours
Course Lunch, Main Course
Cuisine Indian
Servings 3 people


  • Punjabi Chole


  • 1 cup Chole
  • 1 cup Onion finely chopped
  • 1 cup Tomato finely chopped
  • 2 tsp Ginger Garlic Paste
  • 1 bag Tea Bag
  • 2-3 buds Cloves
  • 1 inch Cinnamon
  • 1 bud Black Cardamom
  • 2-3 buds Green Cardamom
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Anardana Powder (Anardana powder is a ground variety of pomagranate seeds.)
  • 1 tbsp Kasuri Methi
  • Salt to taste
  • Water
  • 3-4 tbsp Vegetable Oil

For Chole Masala

  • tbsp Coriander Seeds
  • 5-6 buds Dry Red Chilli
  • ½ tbsp Cumin Seed
  • 1 tbsp Anardana powder
  • ¼ tsp Fenugreek Seeds
  • 4-5 buds Cloves
  • 5-6 pieces Black peppercorn
  • 1 piece Black Cardamom
  • ½ inch Cinnamon


Prep Time!

  • Wash the chole and soak overnight or for at least 8 hours

Let's cook Chole

  • Heat ½ cup water in a pan. Once it comes to a boil, add a teabag. Strain the tea and keep aside. The tea-bag is used to to give the Chole a dark and defined colour.
  • Heat oil in a pressure cooker.
  • Add cloves, cinnamon, black cardamom and green cardamom and fry.
  • Add the finely chopped onion and sauté until it turns golden brown.
  • Add ginger-garlic paste and sauté for another 2 minutes.
  • Add tomato and allow it to cook.
  • Now add all the spice powders including chole masala and sauté until the oil separates from the sides.
  • Add the soaked chole, tea water, salt, and water. Put the lid of the cooker and cook until Chole is done.
  • Once cooked and the steam has been released, open the lid, add kasturi methi and mix well.
  • Serve hot with Rice, Rotis, Bhature or Naans..!!


Please Note:
tsp = Teaspoon
tbsp = Tablespoon
Punjabi Chole
Keyword Chole, Delhi, IndianCuisine, Indianfood, North Indian cuisine, NorthIndian, Punjabi

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