chickpea curry
Authentic Punjabi Chole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

An amazing and authentic chickpea curry to tingle your taste buds.

Course: Main Course
Cuisine: Indian
Servings: 4 people
  • 1 Cup Chickpeas (Kabuli Chana)
  • 1/4 Tsp Baking Soda
  • 4 Cups Water
  • 1 Black Tea Bag
  • 1 tsp Salt
For the Masala
  • 2 tbsp Clarified Butter (Ghee)
  • 1/2 tsp Jeera
  • 1/4 tsp Asafoetida (Hing) OPTIONAL
  • 2 medium Onions Finely Chopped
  • 1 tsp Ginger/Garlic/Chilli Paste
  • 2 Green Chillies Slit
  • 2 Tomatoes Pureed
  • 3 tsp Red Chilli Powder Adjust according to your taste
  • 3 tsp Coriander/Cumin Powder (Dhana/Jeeru)
  • 1/2 tsp Amchoor Powder
  • 1 tsp Garam Masala
  • Salt To taste
  • Coriander Leaves Finely Chopped
Instruction to Cook Chickpeas(Chana)
  1. 1.Wash and soak chana with enough water for 6 – 7 hours or overnight. You can also do this in the Instant Pot without soaking, just use the beans function.

    ALTERNATIVELY: If you do not have a Pressure Cooker or IP, you can soak the chickpeas as per the directions above and then boil them until they become semi-soft.

  2. After 8 hours, drain the excess water, add the soaked chana to the pressure cooker along with 2 and 1/2 – 3 cups of water. Add salt, and baking soda and the black tea bag.

  3. Pressure cook on a high flame for 1 whistle and then cook on a low flame for 15 – 20 minutes. Wait till the pressure subsides. Open the pressure cooker, remove the tea bag and keep aside.

Masala Gravy Instructions
  1. Heat ghee or oil in a pan. Add jeera once the oil is hot, let the jeera crackle for about 10-25 seconds then add the asafoetida(optional).

  2. Add finely chopped onion, ginger garlic paste, slit green chili and saute till the mix turns golden brown in color and the raw smell goes away completely.

  3. Add tomato puree, and saute again on a medium flame till the oil separates on the sides of the pan.
  4. Add red chili powder, coriander/cumin powder ,Amchoor Powder, cumin powder, garam masala, and salt. Saute for 4- 5 minutes

  5. Open the lid, add the cooked chana along with the water to the gravy. Mix well. Check for salt and adjust according to your taste. Mix well.

  6. Cover and cook on a low flame for 20 minutes. You will find oil separating on the top of the gravy.

  7.  Transfer to a serving bowl. Garnish with coriander leaves.

  8. Serve hot with roti, basmati rice or naan!

Recipe Notes

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