Punjabi Style Chole Recipe

Punjabi Style Chole Recipe

Punjabi Style Chole Recipe

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Cuisine Pakistani
Servings 4


  • 4 tbsp. Oil
  • 4 cloves Garlic Crushed
  • 30 oz Chickpeas
  • 2 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 3 Tomatoes Crushed
  • ½ tsp Black Pepper
  • Salt to Taste
  • 1 Medium Onion Crushed
  • 1 Green Chili
  • ½ tsp Garam Masala Powder
  • 2 tbsp Yogurt


  • Heat oil in a saucepan and brown crushed onion on low heat for about 10 minutes. Set aside.
  • Heat oil in a heavy, non-stick saucepan. On low heat, fry garlic for about 30 seconds.
  • When it changes color slightly, add coriander, cumin, and red chili powder. Stir for a few seconds. Add splash of water to deglaze the pan.
  • Add crushed tomatoes. Bring to a simmer, and stir till the sauce thickens, roughly 3 minutes.
  • Add chickpeas, salt and black pepper. Stir and coat with the spicy tomato mixture for 5 minutes.
  • Meanwhile, add tamarind to 5 cups of warm water. Dissolve tamarind into water with your fingers. Remove seed, and add tamarind-infused water to the saucepan.
  • Bring the masala to a simmer, cover with lid, and lower heat. Let chickpeas cook for 45 minutes to 1 hour, stirring occasionally to make sure the chickpeas don't stick to the pan. Add water as needed. The longer they cook, the more they will absorb the spices.
  • After 1 hour, remove cover. Check for salt and spice. Adjust as needed.
  • Add crushed onions and green chili. Stir for 5-7 minutes.
  • Add yogurt and garam masala powder. Stir and remove from heat.

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