Punjabi Chole (North Indian Chickpea Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4
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Calories
353 kcal
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Course
Main Course
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Cuisine
Indian
Punjabi Chole (North Indian Chickpea Curry)
Description
Punjabi Chole (North Indian Chickpea Curry) begins by soaking chickpeas overnight to soften them. Whole spices such as cumin, bay leaves, cardamom, and cloves are toasted in oil, followed by onions and a combination of ground spices including coriander, Kashmiri chili powder, chole masala, and fenugreek leaves. The spice mixture is gently cooked before adding chickpeas and water to simmer until tender, allowing the flavors to meld.
The addition of non-dairy yogurt and chopped tomatoes near the end adds creaminess and brightness, while lime juice enhances the tangy balance. The texture is rich with tender chickpeas enveloped in a deeply spiced sauce. Garnishes of cilantro and onion provide fresh contrast.
This curry is a satisfying vegetarian dish that can be served with rice or flatbreads. Variations accommodate stovetop or Instant Pot cooking. The recipe includes options such as adding tea leaves to mimic traditional flavors or adjusting spices for heat tolerance.
The recipe also offers useful tips on substitutions, cooking times, and spice blend preparation, supporting adaptations for dietary needs and pantry availability.
Ingredients
- 1 1/2 cups chickpeas washed and soaked overnight or for at least five hours, then drained, dried
For the Sauce
- 2-4 teaspoons neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds whole
- 2 bay leaf
- 2 black cardamom pods opened slightly
- 2 green cardamom pods opened slightly
- 2 clove whole
- 1 1/2 cup onion chopped or sliced
- 1/4 teaspoon salt
- 2 tablespoons ginger garlic paste or use 8 cloves of garlic and 1” of ginger, minced
- 1 hot green chile such as serrano or Indian chili, finely chopped
- 2 tablespoons cilantro stems reserve the leaves for garnish, chopped
- 1 tablespoon ground coriander
- 1-1.5 teaspoon kashmiri chili powder or use paprika
- 2 teaspoons chole masala blend or use garam masala, see notes to make your own
- 1/2 teaspoon fenugreek leaves kasuri methi, dried
- 1/4 teaspoon black pepper
- 2.5-3 cups water
To Add Later
- 1/4 cup Non-Dairy yogurt
- 1/2 teaspoon salt or more if needed
- 1 tomato chopped into 3/4 inch cubes, large
- lime juice to taste
- cilantro for garnish, chopped leaves and chopped
- onion for garnish, chopped leaves and chopped
Instructions
- Soak the chickpeas, if you haven't already, then drain and set aside.
- Start the Instant Pot on sauté mode, then add the oil. Once the oil is hot, add the cumin seeds and cook until the cumin seeds are very fragrant and change color. Depending on your Instant Pot, this can take anywhere from 1 to 4 minutes,
- Once the cumin seeds are fragrant, add in the bay leaves, black cardamom, green cardamom, cloves, onion, and salt. Mix really well, and continue to cook for 3 minutes
- Add in the ginger garlic paste, green chili, cilantro stems, and all of the ground spices, and mix really well.
- Continue to cook for another 3 to 4 minutes, adding splashes of water if the onion mixture is starting to scorch.(Alternatively, add ground spices after the whole spices, mix in then add onion and cook 4 mins, then add ginger garlic, cilantro stems, chili and mix and cook another 4 mins)
- Cancel sauté, and add in the drained chickpeas and 3 cups of water, and mix really well.
- Close the lid, and pressure cook on bean mode or regular mode on high pressure for 1 hour. Let the pressure release naturally for 15 minutes, then do a quick release and open the lid.
- Mix in the non-dairy yogurt and salt, then start the sauté mode and let the mixture come to a good boil. Mash some of the chickpeas on the side of the Instant Pot while this is boiling, and continue to boil for another 2 to 3 minutes.
- Mix in the tomato, then taste and adjust salt and flavor. Add more salt, if needed, add a good dash of the lime juice, as well, then cancel the sauté and let the mixture sit for another few minutes for the flavors to meld more.
- Garnish with cilantro leaves, chopped onion, and some lime juice. Serve with flatbread, rice, or naan.
Notes
- To make this curry on the stovetop, cook onions longer until golden and simmer chickpeas in additional water for at least 2 hours, stirring occasionally.
- Add a quarter teaspoon of loose tea leaves when cooking chickpeas to enrich flavor.
- The recipe is naturally gluten-free, nut-free, and soy-free if non-dairy yogurt is used accordingly.
- To omit tomatoes, simply leave them out; adjust spices to taste.
- Chole masala blend can be purchased or homemade from ground spices including coriander, chili powder, and fenugreek.
- Canned chickpeas can replace dried by adjusting cooking water and times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 519mg | 22% |
| Potassium | 884mg | 19% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 141mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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