Breakfast/ North Indian/ Side dish -with gravy-vegetarian


Punjabi chole

Spicy Punjabi style chickpea curry.

Prep Time: 5 Hours
Cook time: 45 minutes
Serves: 2 to 3 people


  1. Chickpeas- 1 cup
  2. Cardamom-2 nos
  3. Bay leaf-1 no
  4. Cloves-3 nos
  5. Cinnamon-2″ piece
  6. Tea bag- 1 no
  7. Onion,chopped- 1.5 cups(2 medium)
  8. Ginger,grated- 1 tsp
  9. Tomato,chopped-1 cup(2 medium)
  10. Sugar- 1/4 tsp
  11. Kashmiri chili powder- 1 to 1.5 tsp(or to taste)
  12. Black pepper powder- 1/2 tsp(or to taste)
  13. Coriander powder- 1.5 tsp
  14. Cumin powder- 1/2 tsp
  15. Turmeric powder- 1/4 tsp
  16. Garam masala powder– 3/4 tsp
  17. Amchur powder/dry mango powder- 1/4 tsp(optional)
  18. Kasuri methi,dry fenugreek leaves- 1 tbsp
  19. Coriander leaves,chopped- 1/4 cup
  20. Onion,chopped- 1 to 2 tbsp( optional)
  21. Salt -to taste
  22. Water- as required


  • Soak chickpeas in plenty of water for about 5 to 6 hours.Rinse well and drain.

  • In a pressure cooker add chickpeas,cardamom,bay leaf,cloves,cinnamon,tea bag,water and salt to taste.Cook until it is done.Drain the chickpeas and keep aside.Discard the tea bag and the whole spices.Retain the broth for later use.

  • Heat oil in pan,add onion and grated ginger.Saute until it turns golden brown.

  • Add tomato and cook until oils starts to separate.

  • Add sugar,kashmiri chili powder,black pepper powder,coriander powder,cumin powder,turmeric powder and garam masala.Cook until it start to leave the sides of the pan,stirring continuously.

  • Add chickpeas and the remaining broth/water( adjust the quantity of broth/water according to the consistency you require).

  • Add amchur powder(if using)  and kasuri methi,Mix well.Add more salt if required.Simmer for about 8 to 10 minutes or until the gravy turns thick.

  • Garnish with coriander leaves and chopped onion( if desired).Serve with roti or batura along with chopped onions.
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  • Reply
    November 9, 2013 at 3:15 pm

    Looks wonderful and good to see a recipe that does not use chana masala packet….

  • Reply
    November 15, 2013 at 8:07 am

    yummy it's my fav dish especially when have with chanay and boiled rice 🙂

  • Reply
    Comrade J
    May 29, 2014 at 12:00 pm

    I tried this recipe today and had it with kerala parotta .. and everyone loved it !! I skipped the tea bag which I assume is for bringing the dark color. Does it make any difference in the flavor? Didnt use the bay leaves and kasuri methi . Not a big fan of bay leaves 😛

    Thanks for the recipe !! I am surely adding this to my book 🙂

    • Reply
      August 18, 2014 at 6:42 pm

      Thank you dear for trying it out!!Happy that all of u enjoyed it…
      tea bags are mainly used for the color and they add in a little flavor too…Kasuri methi does give a nice flavor to the curry…do give it a try next time…i m sure you ll enjoy it!!
      Happy cooking

  • Reply
    Swati Arora
    August 18, 2014 at 6:04 pm

    Can we put boiledtea water instead of tea bag?

    • Reply
      August 18, 2014 at 6:46 pm

      Tea bag is used to give a nice brown color to the chickpeas.What you can do is put 1 tsp loose tea /tea leaves in a muslin cloth and tie it up well.Use it as a tea bag.


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