Punjabi Chole Masala
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A classic North Indian Punjabi dish featuring tender chickpeas simmered in a rich, tangy, and spiced tomato-based gravy. The addition of tea bags gives the curry its signature deep dark color and rich aroma.
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🍳 Cooking Flow
Boil the soaked chickpeas in a pressure cooker with water, salt, baking soda, tea bags, and a raw potato until soft. → Prepare a paste of tomatoes, green chilies, and ginger; chop the coriander, slice ginger, and slit green chilies. → Heat oil in a pan, temper with ground cumin, pomegranate seeds, fenugreek leaves, ginger-chilly paste, and dry spices, then cook the tomato paste until oil separates. → Discard the tea bags, dice the boiled potato, and add the chickpeas (with water) and potato chunks into the spiced masala gravy. → Season with garam masala, cover, and simmer for 3-4 minutes, then garnish with fresh coriander and serve.
Cooking Steps
Brief Cooking Order
Boil the soaked chickpeas in a pressure cooker with water, salt, baking soda, tea bags, and a raw potato until soft. → Prepare a paste of tomatoes, green chilies, and ginger; chop the coriander, slice ginger, and slit green chilies. → Heat oil in a pan, temper with ground cumin, pomegranate seeds, fenugreek leaves, ginger-chilly paste, and dry spices, then cook the tomato paste until oil separates. → Discard the tea bags, dice the boiled potato, and add the chickpeas (with water) and potato chunks into the spiced masala gravy. → Season with garam masala, cover, and simmer for 3-4 minutes, then garnish with fresh coriander and serve.
Introduction
A classic North Indian Punjabi dish featuring tender chickpeas simmered in a rich, tangy, and spiced tomato-based gravy. The addition of tea bags gives the curry its signature deep dark color and rich aroma.
Step 1
Add the soaked chickpeas into a pressure cooker. Add 1.5 cups of water, 1 tsp salt, less than 1/2 tsp baking soda, 2 tea bags, and 1 whole peeled raw potato.
Step 2
Close the lid of the pressure cooker and cook on high heat until it whistles once.
Step 3
While the chickpeas are cooking, blend the tomatoes, 2 green chilies, and 1 inch of ginger into a smooth paste. Chop the fresh coriander, slice the remaining ginger, and slit the remaining 2 green chilies.
Step 4
After the first whistle, reduce the flame to low and let the chickpeas simmer for 6 to 7 minutes. Then turn off the heat and let the steam escape naturally.
Step 5
Heat 2 to 3 tbsp of oil in a wok or pan.
Ingredients List
Important Notes
Soak the Kabuli chana for at least 8 to 10 hours or overnight to ensure they cook evenly and become soft.
Baking soda helps soften the chickpeas faster during pressure cooking.
Tea bags are used to give the chole its traditional dark color. If you do not have tea bags, you can tie 1 to 1.5 tsp of tea leaves in a clean muslin cloth and boil it with the chickpeas.
Alternatively, you can boil dry amlas tied in a cloth with the chickpeas to get a rich dark color.
If using a store-bought ready-made chole masala, you can skip adding pomegranate seeds (anardana) and garam masala separately as they are already included in the spice blend.
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