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Punjabi Chole (North Indian Chickpea Curry)
5 from 42 votes

Punjabi Chole (North Indian Chickpea Curry)

Punjabi Chole is a chickpea curry featuring whole and ground Indian spices cooked with soaked chickpeas, onions, and aromatics. The fragrant blend includes cumin, cardamom, fenugreek, and chole masala, contributing to complex, layered flavors. The curry is finished with yogurt, tomatoes, and lime juice for a balanced, hearty dish.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 4
Calories: 353 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Soak the chickpeas, if you haven't already, then drain and set aside.
  2. 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,
  3. 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
  4. Add in the ginger garlic paste, green chili, cilantro stems, and all of the ground spices, and mix really well.
  5. 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)
  6. Cancel sauté, and add in the drained chickpeas and 3 cups of water, and mix really well.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 353

% 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.