Chole is a spicy, tangy, and flavorful Punjabi Style Indian dish. It is usually made with chickpeas, Indian spices, herbs, and flavor-bursting Chole masala powder. The recipe I have shared here shows you how to make authentic Chole with easy step-by-step instructions for you to try and enjoy at home.
I have also shared a detailed video of this recipe to make the cooking process simple and clear. This homemade Chole Masala is one of the finger-licking vegan-friendly curry dishes that taste great with bhatura, poori, roti, naan, white rice or other rice dishes for lunch and dinner. And it is one of the important bases used in Samosa Chaat.
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What is Chole?
Chole also called Chole Masala is an authentic Punjabi Style Indian curry. It is nothing but an onion-tomato-based chickpea curry made with Indian spices, herbs, and flavorful chole masala powder.
This Chole is one of the common side dishes consumed in the northern part of India. You may find this dish alongside Bhatura, rice, naan, roti, and similar other dishes. It is also widely served in restaurants, weddings, and street food stalls. It is also served over samosa and other street food chaat recipes.
Now you may have a question so what is the difference between Chole and Chana masala? Chole is typically a Punjabi word and chana is the Hindi word for chickpeas. Chole is usually made with chickpeas and authentic chole masala powder while Chana Masala is a chickpea curry made with basic Indian spice powders. And you do not necessarily need a chole masala powder to make chana masala.
Ingredients
The ingredients you will need to make this Chole are basic Indian pantry stuff. And they should be easily available in most Indian grocery stores around. So let's see what are they below.
- Chickpeas - I have used dried chickpeas here and soaked them in water overnight. But you can also use store brought canned chickpeas
- Whole Spices - Whole Indian Spices like bay leaves, cinnamon, cloves, and cardamom
- Onion and Tomato - I have used diced onion and tomato but you can also feel free to use onion puree and tomato puree
- Chole Masala Powder - Delivers the authentic Punjabi flavor and taste to your curry
- Other Spice Powders - Chili powder, garam masala powder for the spice and flavor
- Ginger Garlic Paste - Gives a rich aroma and taste to curries. You can also use grated ginger and garlic for similar results
- Herbs - Kasoori Methi is nothing but dried fenugreek leaves and fresh cilantro(coriander leaves)
How to make Chole?
The recipe I have shared here is a Punjabi Style Chole that is usually made with white chana or chickpea. To make Chole, some people will add tea bags while pressure cooking the chickpeas. Adding tea bags usually delivers a dark color to the gravy but here I haven't added tea bags. If you are really looking for a dark color curry then feel free to use 2 tea bags while pressure cooking the chickpeas.
Following are the high-level instructions to make this dish but for detailed step-by-step instructions with photos and video, please check out the recipe card below.
To cook Chickpeas (skip this step if using canned chickpeas)
- Soak Chickpeas - Wash the 1 cup of dried chickpeas and soak them with 2 cups of water overnight
- Cook - In a pressure cooker with medium heat, add the overnight soaked chickpeas, 2 cups of water, 1 tsp of salt, and close the lid with the regulator
- Release the pressure naturally - Wait for 5 whistles and switch off the heat. Allow the pressure cooker to naturally release the pressure and then open the lid. Reserve these cooked chickpeas for later use (make sure not to discard the water that we used for cooking the chickpeas)
To Make Chole
- Saute the whole spices - In a pan with medium heat, pour oil and add bay leaves, cinnamon stick, cloves, cardamom, green chilies and saute until it turns aromatic
- Caramelise the onion - Add the chopped onions and saute until it turns soft
- Add Ginger Garlic paste - Add ginger-garlic paste or grated ginger garlic and saute until it turns aromatic
- Add the spice powders - Now add paprika, garam masala, chole masala, turmeric powder, and give a quick mix
- Soften the tomatoes - Add the diced tomatoes and stir and cook until they turn mushy
- Mix in cooked chickpeas - Now add the cooked chickpeas with water and give a good mix. Season with salt and cook for 7 to 10 minutes. We have already added a tsp of salt while cooking chickpeas so keep an eye while adding salt (if you are using canned ones then I recommend 2.5 to 3 cups of canned chickpeas for this recipe) Note: You can use the same water from the can and adjust the consistency by adding water if needed
- Simmer and cook - After 10 minutes, simmer the heat and cook the chole until it turns reddish-brown (for a thicker curry you could also mash some of the cooked chickpeas with a masher while the gravy is simmering)
- Garnish and Serve -Finally, add kasoori methi, and coriander leaves and give a nice mix. Remove the Chole from the heat and it is now ready for you to taste and enjoy. Garnish this Chole with coriander leaves, julienned ginger, and serve with rice, bhatura, roti, chapati, paratha, or similar other Indian dishes
Tips
- Cooking Chickpeas - Always soak the dried chickpeas in water for at least 5 hours before pressure cooking them to achieve a soft chole
- Canned Chickpeas - Even though I have used dried chickpeas here you can also use store brought canned chickpeas to make this Punjabi Chole
- Chickpea Cooking Methods - Even though I have used a pressure cooker to cook the chickpeas, you can also use an instant pot or stovetop to cook the them
- Instant Pot Method - For soaked chickpeas, add the soaked chickpeas and 3 cups of water and pressure cook for 12 minutes. Once the alarm beeps allow the pressure to release naturally for 10 minutes. After that release the remaining pressure manually
- For the stovetop - Add the soaked chickpeas to a large pot and add 5 cups of water. Bring it to boil on medium heat. Then simmer the heat and cook for about 50 to 60 minutes for soft chickpeas (Note: both the stovetop and instant pot method is suggested for 1 cup of dried chickpeas that are soaked overnight)
- Chole Masala Powder - Chole Masala powder is one of the key ingredients to achieving an authentic taste and flavor to the curry. And should be easily available in most Indian Grocery stores
Storage Suggestions
You can store this curry for up to 2 days in the refrigerator. Make sure to store them in an air-tight container to retain their flavor and taste.
Serving Suggestions
Serve this Chole with rice dishes like white rice, basmati rice, bhatura, poori, roti, chapati, appam, or similar other Indian flatbreads. It can also be used to make Samosa Chaat with Samosa and Tamarind Sauce.
Related Recipes
You may also find similar Indian recipes below and more at veg curry recipes.
- Chana Masala
- Roasted Chickpeas
- Aloo Gobi
- Paneer Tikka Masala
- Bhindi Masala
- Paneer Masala
- Vegetable Korma
- Meal Maker Curry (Soya Chunks)
- Kadala Curry
- Sambar
Punjabi Chole Recipe video
I have also shared a detailed video of this Chole Recipe below that I hope will help you to make an authentic Punjabi Style Curry at home. You could also find this recipe in a story format.
📖 Recipe
Chole
Ingredients
For Pressure Cooking Chickpeas
- 1 cup Chickpeas, soaked overnight
- 2 cups Water
- 1 tsp Salt
For Making Chole
- ¼ cup Oil
- 2 Bay Leaves
- 1 Cinnamon Stick, small
- 3 Cloves
- 4 Cardamom
- 2 Green Chili, slit
- 1 Onion, chopped (medium size)
- 1 tsp Ginger Garlic Paste , or grated ginger garlic
- 1 tsp Paprika, or Kashmiri Chili Powder
- 1 tsp Garam Masala
- 1 tsp Chole Masala
- ¼ tsp Turmeric Powder
- 1½ cup Diced Tomatoes
- Salt, as needed
- 1 tsp Kasoori Methi
- 2 tbsp Coriander Leaves
- 1 tsp Ginger, julienned, to garnish
Instructions
To cook Chickpeas (skip this step if using canned chickpeas)
- In a pressure cooker with medium heat, add the overnight soaked chickpeas, 2 cups of water, 1 tsp of salt, and close the lid with the regulator
- Wait for 5 whistles and switch off the heat. Allow the pressure cooker to naturally release the pressure and open the lid
- Reserve these cooked chickpeas for later use (make sure not to discard the water that we used for cooking the chickpeas)
To Make Chole
- In a pan with medium heat, pour oil and add bay leaves, cinnamon stick, cloves, cardamom, and green chilies and saute until it turns aromatic
- Add the chopped onions and saute until it turns soft
- Add ginger-garlic paste or grated ginger garlic and saute until it turns aromatic
- Now add paprika, garam masala, chole masala, turmeric powder, and give a quick mix
- Add the diced tomatoes and stir and cook until they turn mushy
- Now add the cooked chickpeas with water and give a good mix. Season with salt and cook for 7 to 10 minutes. We have already added a tsp of salt while cooking chickpeas so keep an eye while adding salt (if you are using canned ones then I recommend 2.5 to 3 cups of canned chickpeas) Note: You can use the same water from the can and adjust the consistency by adding water if needed
- After 10 minutes, simmer the heat and cook the chole until it turns reddish-brown (for a thicker curry you could also mash some of the cooked chickpeas with a masher)
- Finally, add kasoori methi, and coriander leaves and give a nice mix. Remove the Chole from the heat and it is now ready for you to taste and enjoy
To Serve
- Garnish this Chole with coriander leaves, julienned ginger, and serve with rice, bhatura, roti, chapati, paratha, or similar other Indian dishes
Video
Notes
- Cooking Chickpeas - Always soak the dried chickpeas in water for at least 5 hours before pressure cooking them to achieve a soft chole
- Canned Chickpeas - Even though I have used dried chickpeas here you can also use store brought canned chickpeas to make this Punjabi Chole
- Chickpea Cooking Methods - Even though I have used a pressure cooker to cook the chickpeas, you can also use an instant pot or stove top to cook the chickpeas. But cooking chickpeas on the stovetop method may take a little longer time when compared to the instant pot or pressure cooker
- Chole Masala Powder - Chole Masala powder is one of the key ingredients to achieving an authentic taste and flavor to the curry. And should be easily available in most Indian Grocery stores
Nutrition
FAQ
Chole also called Chole Masala is an authentic Punjabi Style Indian curry. It is nothing but an onion-tomato-based chickpea curry made with Indian spices, herbs, and flavorful chole masala powder.
Chole is typically a Punjabi word and chana is the Hindi word for chickpeas. Chole is usually made with chickpeas and authentic chole masala powder while Chana Masala is a chickpea curry made with basic Indian spice powders. And you do not necessarily need a chole masala powder to make chana masala.
You can substitute 1 tsp of chole masala powder with ½ tsp of garam masala powder and ½ tsp of coriander powder. but the substitute will not deliver the authentic Punjabi chole flavor and taste.
I hope you enjoyed the recipe that I have shared here and I would love to hear from you about how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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