Punjabi Chole



Garbanzo beans/chickpeas are cooked in a variety of ways all over the Indian subcontinent. Each preparation exhibits the distinct characteristics of the regional cooking. The Punjabi Chole, a preparation from Punjab, is a great accompaniment with Pooris, Bhaturas and Chaat.


1 cup dried chickpeas, soaked overnight
1 medium onion, finely chopped
1 large tomato, finely chopped
2 green chilies, slit into halves
1 tbsp ginger-garlic paste
1 tbsp tomato paste, or half a cup of tomato sauce (from the can)
1 tsp ground cumin
1/2 tsp red chili powder
1/2 tsp turmeric
1 tsp whole cumin
1/2 tsp amchoor powder (dried mango)
1 tsp anardana powder (dried pomegranate seeds)
1 tsp punjabi garam masala
salt, to taste
1 tsp kala namak
1 tbsp cooking oil
2 tbsp chopped cilantro for garnish
water, as needed


  • Cook pre-soaked chickpeas in enough water in a pressure cooker till soft. ( I let it whistle for about 5 – 6 times and simmer for 10 minutes)
  • Heat oil in a deep pan and sauté whole cumin for a minute.
  • Add in onions and green chilies and sauté until the onions are translucent.
  • Add ginger-garlic paste and sauté till slightly browned.
  • Stir tomatoes, tomato paste, ground cumin, turmeric, chili powder, amchoor, anardana, punjabi garam masala and salt and sauté till the oil separates.
  • Add chickpeas and about a cup of water, and let cook on low heat for 10-15 minutes.
  • Garnish with fresh cilantro.


One Response to “Punjabi Chole”

  1. Sam says:

    Followed this recipe very closely: I even made the Punjabi Garam Masala. A little bit time consuming as it’s my first time making any masala from whole spices, but the bliss-inducing chole was worth it. I confess that I did add a little bit of sugar to my second serving.

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