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🌍 Punjabi

Chole (Kabuli Chana Curry)

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kadai of Punjabi chole curry with chickpeas, ginger strips, green chilli and coriander on top

Chole is a Punjabi gravy curry of kabuli chana (chickpeas) simmered in a thick, tangy onion-tomato masala with ginger, green chillies and warming spices. The gravy should coat the chickpeas rather than drown them, and the chickpeas themselves should be soft enough to mash easily between two fingers. It is a favourite for weekend lunches and family dinners, served with bhature, pooris, jeera rice or plain rotis, along with sliced onion and a lemon wedge. The dish is planned ahead because the chickpeas need an overnight soak. A practical tip: reserve the chickpea cooking water and use it for the gravy — it adds body and a deeper colour that plain water cannot give.

Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Servings
6
Difficulty
Medium

Ingredients

18 items
Yields: 6 (Tap items to check them off as you cook)

Step-by-Step Instructions

11 steps
  1. 1

    Step 1

    Rinse the kabuli chana, soak it in enough water to cover generously for 8 hours or overnight, then drain.

  2. 2

    Step 2

    Add the soaked chickpeas, 4 cups fresh water and 1 tsp salt to a pressure cooker. Cook on medium heat for 5 to 6 whistles until the chickpeas are soft and mash easily. Reserve the cooking water; do not discard it.

  3. 3

    Step 3

    Heat the oil in a heavy kadai on medium heat. Add the cumin seeds and let them crackle.

  4. 4

    Step 4

    Add the chopped onions and cook for 8 to 10 minutes, stirring often, until deep golden brown. This browning builds the colour of the gravy, so do not rush it.

  5. 5

    Step 5

    Add the ginger-garlic paste and slit green chillies. Cook for 1 to 2 minutes until the raw smell goes away.

  6. 6

    Step 6

    Add the tomato puree, turmeric powder, red chilli powder and coriander powder. Cook on medium heat for 8 to 10 minutes, stirring often, until the masala thickens and oil separates at the sides.

  7. 7

    Step 7

    Add the chole masala powder and mix for 30 seconds.

  8. 8

    Step 8

    Add the cooked chickpeas along with about 2 cups of their reserved cooking water. Mix well, lightly mashing a few chickpeas against the side of the kadai to thicken the gravy.

  9. 9

    Step 9

    Simmer on low heat for 12 to 15 minutes until the gravy coats the chickpeas well. Adjust salt to taste and add a little more reserved cooking water if the gravy becomes too thick.

  10. 10

    Step 10

    Stir in the amchur and garam masala and simmer for 2 more minutes. Switch off the heat.

  11. 11

    Step 11

    Garnish with ginger strips and chopped coriander leaves. Serve hot with lemon wedges on the side.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

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