chole chana

Punjabi Chole Restaurant Style

Recipe by Maya Akhil

6 Serves
30 mins
Mildly Spicy

Punjabi chole is a lip-smacking and easy recipe prepared with white chickpeas and with desi spices making it perfect for any meals. This delicious and protein enriched chana curry is cooked in tomato-ginger gravy.


Pressure cook all the ingredients numbered 1 in a pressure cooker for 3 – 4 whistles or until soft. Open the cooker after the pressure releases or after 10 – 15 minutes.
Heat 1 tbsp ghee in a kadai to smoking point. Add this to the pressure-cooked chana. Cover with a lid and set aside.
Heat 2.5 tbsp oil in the same kadai. Add all the ingredients numbered 4. Saute until onion turns golden. Add pureed tomato and saute until oil separates. Add ingredients numbered 6 and cook for a minute. Add cooked chana along with the gravy (remove the tea bag) and 1 cup hot water. Bring to a boil. Set the heat to medium-low and cook covered for 15 – 20 minutes until the gravy becomes thick. (If the gravy is not thick enough, mash some of the chickpeas using the back of a spoon.) Add crushed kasoori methi and mix well. Cook for a minute and switch off. This will thicken a lot over time so adjust the gravy accordingly. Sprinkle some chopped cilantro, onion, thinly sliced ginger and serve hot. Chole masala goes well with bhatura/poori/roti/ naan/ pulao etc.


1.5 cups (Soaked in enough water for 8 – 10 hrs)
2 tbsp
1 tbsp
2.5 tbsp
3/4 cup, finely chopped
1.5 tbsp
1 tbsp, thinly sliced
1 pinch
1.5 medium
1/2 tbsp
1/2 tbsp
3.5 tbsp
1/2 tbsp powder
1/4 tbsp
1/2 tbsp
1/2 tbsp
1.5 cup
1/2 tbsp
3 tbsp, chopped
To taste

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