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PUNJABI CHOLE – SPICY CHICKPEAS IN TOMATO-ONION SAUCE FROM NORTHERN INDIA

By Delicious Recipes!Posted on
PUNJABI CHOLE – SPICY CHICKPEAS IN TOMATO-ONION SAUCE FROM NORTHERN INDIA

PUNJABI CHOLE – SPICY CHICKPEAS IN TOMATO-ONION SAUCE FROM NORTHERN INDIA

Punjabi Chole is a beloved dish from the Punjab region, known for its rich, spicy tomato and onion sauce paired with tender chickpeas. This recipe is a family favorite and delivers robust flavors balanced by aromatic whole and ground spices.

🕒 Prep Time: 15 min

🍳 Cook Time: 40 min
🍽️ Servings: 3

Ingredients

  • 200 g dried chickpeas (or 500 g cooked chickpeas)
  • 2 red onions
  • 4 canned tomatoes + 1 tbsp juice
  • 1 red chili pepper (adjust to spice preference)
  • 1 tsp grated ginger paste
  • 1 tsp crushed garlic (about 7-8 cloves)
  • 1 tbsp full-fat Greek yogurt (10%)
  • 1 tsp roasted sesame seeds, ground (use coffee grinder)
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp ground garam masala
  • Juice of 1/2 small lemon
  • 3 tbsp oil
  • Salt, to taste

Whole Spices:

  • 1 bay leaf
  • 10 black peppercorns
  • 2 green cardamom pods
  • 2 cloves
  • 1 cm cinnamon stick

Instructions

  1. If using dried chickpeas, soak and cook following standard instructions. Drain and reserve the cooking water for the sauce. Use 500 g cooked chickpeas.
  2. In a food processor, blend chopped onions, tomatoes, garlic, ginger, and chili until you obtain a fine paste.
  3. Heat oil in a wide pan or pot. Add the whole spices and fry for 1 minute until fragrant.
  4. Add the vegetable paste. Rinse the processor bowl with a little water and pour it into the pan. Cover and cook for 5 minutes.
  5. Remove the lid and continue cooking uncovered, stirring frequently, until the sauce thickens and almost dries up (around 10 minutes).
  6. Stir in yogurt, ground sesame, turmeric, ground garam masala, salt, and lemon juice.
  7. Add 2 ladles of reserved chickpea cooking water, cover, and simmer for 10 minutes until the sauce thickens and oil separates along the edges.
  8. Add chickpeas and enough reserved water (about half a ladle) to loosen the sauce if needed. Cover and cook for another 10 minutes. Adjust salt to taste.
  9. Serve hot, garnished with fresh parsley or cilantro, sliced onions, and tomatoes. Pair with basmati rice or Indian bread.

💡 Tips

  • For deeper flavor, prepare the garam masala freshly or use a trusted blend.
  • Adjust chili quantity to your preferred heat level.
  • Chickpeas can be cooked ahead of time and stored along with their cooking water for convenience.

📝 Final Thoughts

Punjabi Chole is a hearty, spicy, and aromatic chickpea curry that brings the essence of Northern Indian cuisine to your table. It’s perfect for those who enjoy balanced spice and rich textures in vegetarian dishes.