Inspired by Punjabi chole prepared in every North Indian household, we made this delightful Indian chickpea curry last week. Also known as chana masala, it is a flavorful high-protein chickpea recipe. The combination of the basic ingredients of chole – chickpeas, onions and tomatoes is delicious. We tried to replicate this recipe as seen in our friends’ kitchen in India. You can use canned or dry chickpeas for this recipe. Dried taste slightly better, but canned are easier to get at the grocery store. By using a tea bag, we were able to enhance the color of the chickpeas and curry to a warm, brown. It is best served with bhatura (fried Indian bread), naan or roti (baked Indian bread) or rice. Let the Indian spices take over your kitchen!
Punjabi chole Recipe
Published: January 27, 2012
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
Inspired by Punjabi chole prepared in every North Indian household, we made this delightful Indian chickpea curry last week. Also …
- 2 cups chickpeas soaked overnight (if using dry) or canned
- 1 tea bag optional
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 2 onions finely chopped
- 3 garlic cloves finely chopped
- ginger finely chopped
- 1 medium tomato chopped
- 1/2 teaspoon turmeric powder
- 2 teaspoons cumin powder
- 3 teaspoons chole masala buy here
- 2 teaspoons dried mango powder (amchur) optional buy here
- 2 cumin powder optional
- 1 1/2 teaspoons coriander powder optional
- 1/2 cup water
- salt to taste
- If you are using dry chickpeas, soak them in about 3 cups water overnight. Drain, and then place them in a pressure cooker for about 8 minutes with a tea bag. If you are using canned chick peas, drain them and cook in the pressure cooker for about 4 minutes. If you cook for too long, the chickpeas will get too mushy.
- After the pressure cooker cools down, discard the tea bag and set the chickpeas aside.
- Heat the oil in a pan, add cumin seeds and as they start crackling, add the finely chopped onions, garlic, ginger and sauté till the mixture gets brown.
- Add all the other spices (chole masala, dry mango powder (amchur), turmeric, cumin and coriander powder) and the finely chopped tomato and continue to sauté for a few minutes.
- Add the cooked chickpeas to this spice mixture along with ½ a cup of water and let them all cook together for another ~7 minutes until it comes to a light boil.
- Garnish with fresh coriander and serve with hot Indian bread or rice.