Punjabi Chole

By Poonam Kaur Recipies 434
  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Ready In 30 Mins

Punjabi Chole is an exotic curry from the north region of India. It's made from chick peas, onion tomatoes, ginger garlic and Indian spices.


    • 1 cup Dry Chole
    • 2 cups Water
    • 2 tsp Black Tea Leaves
    • 4 tbsp Vegetable Oil
    • 2-3 Cloves Crushed
    • 1 Black Cardamom Crushed
    • 2-3 Green Cardamom Crushed
    • 1 inch Cinnamon Crushed
    • 1 cup Onion Grated
    • 2 tsp Ginger Garlic Paste
    • 1 cup Tomato Grated
    • 2 tbsp Chole Masala
    • 1 tsp Coriander Powder
    • 1 tsp Kashmiri Red Chilli Powder
    • 1/2 tsp Turmeric Powder
    • 1 tsp Cumin Powder
    • 1 tsp Anardana Powder
    • 1/2 tsp Baking Soda
    • 1 tbsp Kasuri Methi
    • Salt to taste

Step by Step method

    • Step 1.Wash the chole and soak in 3-4 cups of water for 4-5 hours.
    • Step 2.Heat water in a pan.
    • Step 3.Once it comes to a boil, add tea leaves and cook for a minute.
    • Step 4.Strain the tea and keep aside.
    • Step 5.Heat oil in a pressure cooker.
    • Step 6.Add cloves, black cardamom, green cardamom and cinnamon and fry for a few seconds.
    • Step 7.Add onion and fry until it turns golden brown.
    • Step 8.Keep adding little water if the paste sticks at the bottom of the cooker.
    • Step 9.Add ginger garlic paste and fry for 2 minutes.
    • Step 10.Add tomato and cook for another minute.
    • Step 11.Now add chole masala, coriander powder, red chilli powder, turmeric powder, cumin powder and anardana powder and fry until oil starts to separate from the sides.
    • Step 12.Add the soaked chole, tea water, baking soda, salt and 1 cup water and put the lid of the cooker.
    • Step 13.Pressure cook until chole are done.
    • Step 14.Remove the cooker from heat and let the pressure release.
    • Step 15.Open the lid and add kauri methi and mix well.
    • Step 16.Heat ghee for tempering in a pan.
    • Step 17.Add hing, green chilli and ginger and fry for a few seconds.
    • Step 18.Pour the tempering over the chole and mix well.
    • Step 19.Serve hot with bhature.
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