Punjabi Chole

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 cup - chickpeas, soaked overnight
  • 1 - red onion
  • 2 - tomatoes, chopped finely
  • 2 tbsp - tomato puree
  • 1/2 tsp - shahjeera (caraway seeds)
  • 1 tsp - cumin-coriander powder
  • 1 tsp - ginger-garlic paste
  • 1-2 tbsp - tamarind paste (or as per taste)
  • 1/2 tsp - chilli powder (or as per taste)
  • 1 - tea bag
  • 1 - bay leaf
  • A pinch of turmeric
  • Salt to taste
  • Few finely chopped teaspoons of onions and sprigs of cilantro for garnish

How to Make Punjabi Chole

  • Cook the chickpeas (pressure cooker preferred) along with turmeric, bay leaf and tea bag.
  • Heat a skillet, add little oil/butter/ghee and add caraway seeds, the spices and saute for 30-40 seconds.
  • Add the onions and then ginger-garlic paste and saute some more.
  • Add the chopped tomatoes, tomato puree, tamarind paste and cook till the raw smell of the tomato leaves and it becomes soft and mushy.
  • Remove the tea bag and bay leaf from the chickpeas and then pour it into the onion-tomato mixture.
  • Add more water if needed. Bring it to a boil and smash a few chickpeas to thicken the gravy.
  • Serve hot garnished with onions and cilantro (optional).
  • Recipe courtesy: http://chefinyou.com/