Chole Recipe | Punjabi Chole Masala (Restaurant Style)

Punjabi Chole: Bold, Spicy, and Restaurant-Style: There is hardly any food as soothing and fulfilling as a hot bowl of Punjabi chole with fluffy bhature, velvety kulcha or steaming rice. This is one of the most appreciated comfort cuisines of North India with rich onion tomato masala, perfectly cooked chickpeas and deep Punjabi spice flavours.

The perfect blend of robust spices and slow-cooked flavour is what makes Punjabi chole distinctive. And in my opinion, the best handmade chole always comes from patience – especially while preparing the masala, and simmering the dish. A good gently cooked masala shows the deep restaurant type taste that fast ones don’t have.

Authentic Punjabi chole (not normal chickpea curry) is very rich in flavour, with a thick sauce consistency, dark roasted spices and masala coated chickpeas. The chickpeas should be tender yet keep their shape. Gravy should coat each morsel beautifully.

READ MORE: Kung Pao Tofu Recipe: Crispy, Spicy, and Better Than Takeout

Ingredients Needed for Punjabi Chole

For Cooking Chickpeas

• 1 cup dried chickpeas
• 4 cups water
• 1 tea bag or 1 tablespoon tea leaves tied in cloth
• 1 bay leaf
• 2 black cardamoms
• Salt to taste

For Onion Tomato Masala

• 3 medium onions, finely chopped
• 3 tomatoes, pureed
• 1 tablespoon ginger garlic paste
• 2 green chilies, chopped
• 3 tablespoons oil or ghee

Spices for Punjabi Chole

• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 2 teaspoons chole masala
• 1/2 teaspoon garam masala
• 1 teaspoon dry mango powder (amchur)
• Salt as needed

For Garnish

• Fresh coriander
• Ginger juliennes
• Lemon wedges

Step 1: Soak the Chickpeas Properly

The secret to a delicious Punjabi chickpea curry begins with soaking the chickpeas overnight. In a large bowl, place the dry chickpeas and cover with adequate water. Soak for at least 8–10 hours.

I really think that chickpeas soaked overnight have a much superior texture than quick soaked ones. They cook evenly, absorb masala better, and get that soft restaurant style bite without getting mushy.

Drain soaked chickpeas before pressure cooking.

Step 2: Pressure Cook the Chickpeas

Place soaked chickpeas in a pressure cooker. Add water, bay leaf, black cardamom, salt and tea bag.

The tea bag chole method is one of the simplest ways to get that famed dark color of restaurant style Indian curry chole. It adds a little depth to the look without disturbing the true Punjabi flavour too much.

Cook in a pressure:

• 5-6 whistles on medium flame
• 15-20 minutes simmer

The chickpeas should mash readily when squeezed, but not break apart completely.

Keep some cooking water as it helps to make a flavourful thick chole gravy later.

Step 3: Prepare the Onion Tomato Masala

Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds and let them sizzle.

Add the chopped onions and heat slowly until they are a rich golden color. This step is very vital for real Punjabi chole. Flat flavor usually comes from rushing the onions.

To me, the secret to a delicious homemade Indian curry is slow cooked onion tomato masala. The sweetness of the nicely roasted onions beautifully balances the pungent spices.

Add ginger garlic paste, green chillies. Cook well until the raw scent is gone.

Add the tomato puree now and simmer till the oil separates from the masala. This process can take 10-12 minutes but it creates the basis that is required for restaurant style chole.

Step 4: Add Chole Masala and Spices

When the masala thickens add:

• coriander powder 
• turmeric 
• red chilli powder
• salt 
• chole masala

Add spices and cook gently for 2-3 minutes.

So a good chole masala recipe should be about warmth and depth, rather than heat that overpowers. In my experience, getting the balance of spices right is significantly more important than simply making the curry excessively spicy.

If the masala is dry add a few teaspoons of the chickpea water reserved before.

Step 5: Combine Chickpeas with the Masala

Add the chickpeas from the pressure cooker to the pan, along with some of the liquid they were cooked in.

Mix well until the chickpeas are nicely coated with the creamy masala stew.

Add a few chickpeas and mash lightly with the back of a spoon. This, of course, thickens the sauce without making the curry greasy or heavy.

Add: 

• garam masala
• amchur powder 

Leave the curry uncovered and simmer gently for 15-20 minutes.

This is the last step of cooking and the authentic Punjabi masala flavours develop. The flavor gets better and the gravy thickens as the spices meld together.

I think chole is considerably tastier after resting for 20-30 minutes. Well cooked chole absorbs the masala deeper into the chickpeas.

Tips for Restaurant-Style Punjabi Chole

Use Whole Spices for Depth

The earthy flavor of true Punjabi chole comes from black cardamom, bay leaf, and cumin.

Don’t Rush the Masala

The slow simmering of the onion tomato masala only makes for the trademark richness and dark texture of the curry.

Keep the Gravy Thick

Instead of getting watery, the thick chole gravy coats the chickpeas well.

Balance the Spice Carefully

A good Punjabi curry dish should be robust and complex, not blisteringly hot.

Use Tea Bag Technique for Color

This simple approach is responsible for the dark chole hue that is typical of Amritsari style chole and street style chole.

How to Adjust Spice Levels

Punjabi chole can be made less spicy by reducing the quantity of red chili powder and adding less green chilies in the masala. This allows for the retention of the rich Punjabi flavours without making the dish too spicy.

If you want to add extra heat, then add few slit green chilies when the chole is simmering and increase the chole masala little bit. The trick is to up the spice level without losing the delicate balance of flavors that make real Punjabi chole so delectable.

Best Ways to Serve Punjabi Chole

Freshly made Punjabi chole recipe tastes incredible with:

• bhature
• butter kulcha
• jeera rice
• poori
• lachha onions
• lemon wedges

The classic favorite is the bhature combo, since the fluffy bread soaks up the thick spiced chickpea stew nicely.

They also go nicely with rice and Punjabi chole for a lighter supper. The thick gravy and spice covered chickpeas are a pleasant combo that feels hearty without being too heavy.

Finish with a sprinkle of fresh coriander and some juliennes of ginger for added freshness.

Final Thoughts on Homemade Punjabi Chole

A really tasty bowl of punjabi chole comes down to patience, spice balance and patient cooking. From the overnight soaked chickpeas to a fully cooked onion tomato masala, every step adds to the ultimate rich flavour.

Home-made chole is usually fresher and more balanced than the restaurant versions, because you can adjust the spice levels, consistency of gravy and the richness to exactly the way you want. I think the best Punjabi chole is the kind that is robust, soothing and deeply flavored without being oily or overbearing.

Once you understand the simmering procedure and masala stacking, this traditional chole recipe is one of the most rewarding Indian comfort food recipes you can prepare at home.