Punjabi Chole
Creamy, spiced chickpeas in a tomato-based curry, a beloved North Indian staple. Serve with bhature, naan, or rice for a satisfying vegetarian meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 278
- Protein
- 11g
Ingredients
- 2 cans (15 oz each), drained and rinsed Canned chickpeas
- 2 medium Onions
- 3 medium, fresh Tomatoes
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- ½ teaspoon Turmeric powder
- ½ teaspoon Kasuri methi (dried fenugreek leaves)
- 1 whole Green chili
- 3 tablespoons Olive oil
- ¾ cup Water
Instructions
- 1
Dice the onions into 1/4-inch cubes by cutting them in half root-to-tip, then slicing crosswise, then lengthwise, so you have small even pieces about the size of peas.
- 2
Chop the tomatoes into 1/2-inch chunks by cutting them in half, then cutting each half into quarters, then cutting those into smaller bits so they break down easily.
- 3
Slit the green chili lengthwise from tip to stem with a sharp knife, leaving it whole so the flavor infuses without overwhelming the dish.
- 4
Pour 3 tablespoons of olive oil into a large heavy-bottomed pot and set it over medium-high heat until the oil shimmers and slides when you tilt the pan, about 90 seconds.
- 5
Add 1 teaspoon of cumin seeds to the hot oil and stir constantly for 30 seconds until they smell intensely fragrant and darken slightly, so the flavors bloom fully.
- 6
Pour the diced onions into the pot and stir once every 30 seconds for 5 minutes until they turn translucent and smell sweet, so they soften and lose their raw bite.
- 7
Add 2 tablespoons of ginger-garlic paste to the onions and stir constantly for 1 minute until it sticks to the onions and smells pungent, so it releases its flavors.
- 8
Sprinkle 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric powder, and 1 teaspoon of garam masala into the pot and stir once every 10 seconds for 30 seconds until the spices coat the onions and smell warm and complex.
- 9
Add the chopped tomatoes and the whole slit green chili to the pot, then stir gently and scrape the bottom with a wooden spoon to release any stuck-on onion bits.
- 10
Cook uncovered over medium heat, stirring once every minute for 5 minutes, until the tomatoes soften and break apart into a pulpy sauce the color of rust.
- 11
Add the drained and rinsed chickpeas and 0.75 cup of water to the pot, then stir to combine everything evenly.
- 12
Bring the curry to a gentle boil over medium-high heat—you'll see big bubbles breaking the surface every second—then reduce the heat to medium-low so only small, slow bubbles appear.
- 13
Simmer uncovered for 10 minutes, stirring once every 2 minutes, until the sauce thickens slightly and clings to the chickpeas, so flavors meld together.
- 14
Crumble 0.5 teaspoon of kasuri methi between your fingers directly into the pot and stir once to distribute, so the dried herb's depth spreads throughout.
- 15
Taste a spoonful of the curry and add a pinch of salt and pepper if needed—adjust until it tastes savory and balanced, not bland or oversalty.
- 16
Ladle the warm chole into bowls, making sure each bowl gets chickpeas, sauce, and a piece of the green chili for flavor and heat.
Tools you’ll need
- Large heavy-bottomed pot (5-quart minimum)
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring spoons
- Measuring cups
- Ladle
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