Punjabi Chole: A Flavorful Chickpea Curry
Punjabi Chole, also known as Chana Masala, is a classic North Indian dish that’s hearty, spicy, and bursting with flavor. This vegetarian delight features tender chickpeas simmered in a rich, aromatic gravy made with tomatoes, onions, and a blend of traditional Indian spices. Whether you’re new to Indian cuisine or a seasoned fan, this Punjabi Chole recipe is a must-try for its bold flavors and comforting warmth. Perfect for weeknight dinners or festive gatherings, it’s a dish that will leave everyone asking for seconds!
Why This Punjabi Chole Recipe Works
This Punjabi Chole recipe is a winner because it’s made with simple, pantry-friendly ingredients that come together to create a dish full of depth and complexity. The combination of spices like cumin, coriander, and garam masala, along with the tanginess of tomatoes and the earthiness of chickpeas, makes this curry irresistible.
Additionally, this recipe is highly customizable. You can adjust the spice level to suit your taste, and it’s naturally gluten-free and vegan, making it a great option for diverse dietary needs.
What’s In Punjabi Chole?
The magic of Punjabi Chole lies in its spice blend and the hearty chickpeas. Here’s what you’ll need:
- Chickpeas: Use canned or cooked chickpeas for convenience. They’re the star of the dish, providing protein and texture.
- Spices: A blend of cumin, coriander, turmeric, garam masala, and amchur (dry mango powder) creates the signature flavor.
- Tomatoes: Crushed tomatoes form the base of the gravy, adding acidity and richness.
- Aromatics: Onions, garlic, and ginger form the flavor foundation of the curry.
- Tea Bag or Amla: A unique addition that gives the chickpeas a dark, rich color and enhances their flavor.
- Fresh Herbs: Cilantro (coriander leaves) for garnish and a fresh finish.
How To Make Punjabi Chole
This Punjabi Chole recipe is straightforward and requires a bit of patience for the flavors to develop. Here’s how to make it:
Step 1: Prepare the Chickpeas
- If using dried chickpeas, soak them overnight in water. Drain and cook in a pressure cooker or pot with fresh water, a tea bag (or dried amla), and a pinch of baking soda until tender. If using canned chickpeas, rinse and drain them.
Step 2: Cook the Aromatics
- Heat oil in a large pan or kadhai over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Add minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Step 3: Build the Gravy
- Add chopped tomatoes and cook until they soften and release oil.
- Stir in the spice powders (turmeric, coriander, cumin, garam masala, and red chili powder). Cook for 2-3 minutes to let the spices bloom.
Step 4: Simmer the Chole
- Add the cooked chickpeas to the gravy and mix well to coat them in the spices.
- Pour in water to adjust the consistency of the curry. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Step 5: Garnish and Serve
- Stir in amchur powder and adjust seasoning with salt.
- Garnish with fresh cilantro and serve hot with bhatura, naan, or rice.
Sides for Punjabi Chole
Pair your Punjabi Chole with these delicious sides:
- Bhatura: Deep-fried, fluffy bread that’s perfect for scooping up the curry.
- Steamed Basmati Rice: A simple and classic accompaniment.
- Onion Salad: Thinly sliced onions with lemon juice and chaat masala for a tangy crunch.
- Pickled Vegetables: Adds a tangy contrast to the rich curry.
Recipe FAQ’s
Can I Use Canned Chickpeas?
Yes, canned chickpeas work perfectly fine. Just rinse and drain them before using.
How Do I Make It Less Spicy?
Reduce the amount of red chili powder or skip the green chilies to make the dish milder.
Can I Freeze Punjabi Chole?
Absolutely! Store it in an airtight container and freeze for up to 2 months. Thaw and reheat before serving.
Other Recipes To Try
- Rajma Masala: A hearty kidney bean curry from North India.
- Aloo Gobi: A spiced potato and cauliflower dish that’s simple yet flavorful.
- Paneer Tikka Masala: Grilled paneer cubes in a creamy tomato sauce.
- Baingan Bharta: Smoky roasted eggplant curry.
- Kadhi Pakora: A tangy yogurt-based curry with fried gram flour dumplings.
Punjabi Chole
Ingredients
- 2 cups cooked chickpeas or 1 can, rinsed and drained
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1- inch ginger minced
- 2 medium tomatoes finely chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp amchur dry mango powder
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare Chickpeas: If using dried chickpeas, soak and cook them until tender. If using canned, rinse and drain.
- Cook Aromatics: Heat oil in a pan. Add cumin seeds, then sauté onions until golden. Add garlic and ginger, and cook for 1-2 minutes.
- Build Gravy: Add tomatoes and cook until soft. Stir in spices and cook for 2-3 minutes.
- Simmer: Add chickpeas and water. Simmer for 15-20 minutes.
- Garnish: Stir in amchur and salt. Garnish with cilantro and serve hot.
Notes
- Spice Level: Adjust chili powder to taste.
- Tea Bag Trick: Adding a tea bag while cooking chickpeas gives them a rich color.
- Make Ahead: The curry tastes even better the next day.
- Freezing: Freeze in an airtight container for up to 2 months.
- Vegan: This recipe is naturally vegan and gluten-free.
Nutrition
Enjoy your homemade Punjabi Chole! Let us know how it turned out in the comments below!
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