Punjabi Chole Masala
ID: 4dce4e5a...
An authentic, flavorful Punjabi style chickpea curry (Chole) cooked in a robust onion-tomato gravy with aromatic spices. The secret to its rich, dark color is boiling the chickpeas with a tea bag, cinnamon, and bay leaf, making it the perfect accompaniment for hot pooris or bhaturas.
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🍳 Cooking Flow
Boil soaked chickpeas in a pressure cooker with a tea bag, whole spices, salt, and baking soda for 2-3 whistles. → Prepare the masala base by sautéing onions, cumin, ginger-garlic paste, tomatoes, green chilies, and spice powders in oil. → Add the boiled chickpeas along with their dark cooking liquid to the masala base, add extra water, and simmer covered for 10 minutes. → Stir in the anardana powder, crushed kasuri methi, and optional ghee to finish the flavor profile. → Garnish with ginger juliennes and fresh coriander, then serve warm.
Cooking Steps
Brief Cooking Order
Boil soaked chickpeas in a pressure cooker with a tea bag, whole spices, salt, and baking soda for 2-3 whistles. → Prepare the masala base by sautéing onions, cumin, ginger-garlic paste, tomatoes, green chilies, and spice powders in oil. → Add the boiled chickpeas along with their dark cooking liquid to the masala base, add extra water, and simmer covered for 10 minutes. → Stir in the anardana powder, crushed kasuri methi, and optional ghee to finish the flavor profile. → Garnish with ginger juliennes and fresh coriander, then serve warm.
Introduction
An authentic, flavorful Punjabi style chickpea curry (Chole) cooked in a robust onion-tomato gravy with aromatic spices. The secret to its rich, dark color is boiling the chickpeas with a tea bag, cinnamon, and bay leaf, making it the perfect accompaniment for hot pooris or bhaturas.
Step 1
Add 2 cups of overnight-soaked chickpeas to a pressure cooker. Add enough water so that the chickpeas are completely submerged.
Step 2
Add 1 tea bag, a piece of cinnamon stick, a bay leaf, 1 tsp of salt, and a pinch of cooking soda to the cooker.
Step 3
Close the pressure cooker lid and cook on medium heat for 2 to 3 whistles until the chickpeas are soft and cooked through.
Step 4
Once the pressure is naturally released, open the lid and discard the tea bag, bay leaf, and cinnamon stick.
Step 5
In a separate deep pan or kadai, heat 2 tbsp of oil. Add the whole spices: a piece of cinnamon, a bay leaf, and 1 tsp of cumin seeds.
Ingredients List
Important Notes
Using a tea bag during the boiling process is crucial to achieving the authentic, dark restaurant-style brown color of Punjabi Chole.
A pinch of baking soda (cooking soda) helps soften the chickpeas perfectly, giving them a buttery texture.
Anardana powder (dried pomegranate seed powder) gives the dish its classic tangy, slightly tart flavor characteristic of Amritsari/Punjabi style chole.
Adding ghee at the end is optional but highly recommended to elevate the richness of the gravy.
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