Punjabi Chole
This Punjabi Chole recipe is a flavorful, spicy chickpea curry that’s perfect for any occasion. Serve it with bhatura or rice for a satisfying meal!
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Servings: 4
Calories: 250kcal
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
Calories: 250kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 500mg | Fiber: 10g | Sugar: 6g