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Punjabi Chole

Aromatic spices fill the air as you whip up a pot of Punjabi Chole, a hearty chickpea dish with a rich tomato gravy that's packed with protein and surprisingly easy to prepare.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried chickpeas soaked overnight
  • 2 tablespoons oil vegetable or ghee
  • 1 large onion finely chopped
  • 2 tomatoes pureed
  • 2 green chilies slit
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder adjust to taste
  • Salt to taste
  • 2 cups water adjust as needed
  • Fresh coriander leaves for garnishing

Equipment

  • Large pot or pressure cooker
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving bowl

Method
 

  1. Soak 2 cups dried chickpeas in plenty of water overnight.
  2. Drain the chickpeas and cook in a pressure cooker with fresh water on high pressure for 15-20 minutes, until tender.
  3. Heat oil in a large pot over medium heat until shimmering.
  4. Add chopped onion and sauté for 5-7 minutes, until golden brown.
  5. Stir in ginger-garlic paste and cook for 2 minutes until fragrant.
  6. Add pureed tomatoes and cook for about 5 minutes, until oil separates from the mixture.
  7. Mix in cumin seeds, coriander powder, cumin powder, garam masala, red chili powder, and salt; cook for 1-2 minutes.
  8. Add the cooked chickpeas and 2 cups water, stir to combine, and simmer for 15-20 minutes on medium-low heat.
  9. Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.

Notes

For best flavor, let the chole rest for a few minutes before serving and pair it with rice, naan, or roti.