PUNJABI CHOLE (CURRIED GARBANZO BEANS)
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Authentic homestyle curried garbanzo beans or chickpeas straight from the streets of Punjab right in your kitchen! The recipe includes tips and tricks to yield the best restaurant-style Punjabi chole.
Punjabi Chole is a spicy, flavorful, and delicious vegetarian recipe of chickpeas cooked in a rich onion-tomato-ginger-garlic gravy. It makes a wholesome protein-packed meal when served with roti, chapati, kulcha, naan, paratha, or puri. Chole-Bhature is one of the most popular street foods in India.
No celebration in North India is complete without Chole. It is a rare culinary gem that serves well both as an everyday meal and something you would make on special occasions.
WHAT IS CHOLE?
Chole often confused with Chana Masala is an Indian-style chickpea curry made with white chickpeas or garbanzo beans, onions, tomatoes, ginger, garlic, and an authentic mix of spices.
CHOLE VS CHANA MASALA
Chole and Chana masala recipes are essentially the same but Chole has a darker brownish color and texture while Chana Masala looks red and fiery. The red color is due to the dominant use of tomatoes and red chili powder. Chole has a unique spicy and tangy taste compared to the relatively mild taste of Chana Masala.
ARE GARBANZO BEANS HEALTHY?
Chickpeas, also known as garbanzo beans, are part of the legume family. They have a nutty taste and grainy texture. And they are packed with vitamins, minerals, and fiber. Fiber aids in digestion and helps to maintain a healthy weight.
Chickpeas are naturally filling food that helps one feel satiated easily lowering appetite and thus reducing calorie intake. This makes them an ideal choice for weight-watchers too.
They are protein-packed making them an excellent replacement for meat in vegetarian and vegan diets.
Regular intake of chickpeas helps combat chronic illnesses, including heart disease, cancer, and diabetes.
WHY SHOULD I MAKE THIS?
It is worth including this Punjabi chole in your weekly meal plan because of the following reasons:
- It is tasty and wholesome
- The spicy and tangy umami flavor will tantalize your taste buds
- Garbanzo beans have immense nutritional benefits
- The recipe is vegan
- It is Gluten-free
- Being protein rich it is a great replacement for meat
- Can be made quickly with some preparations
- Great for treating guests, it is a crowd-pleaser
- Pairs perfectly with roti, naan, chapati, bhatura, puri, or jeera rice
- It is perfect for the lunchbox
- Kids love it too
ABOUT THE RECIPE
Punjabi Chole is a wholesome protein-packed recipe of presoaked and boiled chickpeas or garbanzo beans curried with a rich, flavorful mixture of onions, tomatoes, ginger, and garlic with some authentic Indian spices.
This recipe is the best and the easiest that you will find on the internet. The recipe calls for pre-soaked chickpeas but for the sake of convenience, you may also use canned chickpeas. If you are using a can of garbanzo beans, the recipe would take less than 30 minutes to prepare.
While Chole is a comfort food across many homes, it is also considered a delicacy because of its rich, luscious texture and amazing flavors. No vegetarian food fare is complete without it. It is an ideal recipe for parties because everyone just loves it. It is so versatile that it can be served with almost anything. It is indeed no wonder that Chole is among the most-ordered vegetarian meals in restaurants. But, have you ever wondered why the restaurant version is so much better? why does it look so much more appetizing and rich in color? Or for that matter why do the chickpeas tend to melt in your mouth yet hold their shape perfectly? Well, I got you covered and I am going to unravel all the tips and tricks to make restaurant-quality Chole right at your home!
TIPS AND TRICKS
The secret to that luscious, dark restaurant-style chole is none other than black tea bags! simply pop in 1-2 teabags with the chickpeas when boiling them and discard when done. Believe it or not, it is that simple! You will notice that the color immediately changes from a pale yellow to a brownish-yellow.
For soft, melt in your mouth chickpeas that hold their shape perfectly, add a pinch of baking soda to the chickpeas while boiling. This is a nifty little secret that I learned from a friend's mom.
Finally, for the most authentic tangy flavor with a punch, use Anardana or dried pomegranate powder. Surprising isn't it? I promise you will not believe how drastically the taste will improve.
INGREDIENTS
Apart from a few special ones, most of the ingredients are readily available in our pantries. Here is what you need:
Chickpeas – You have to soak chickpeas overnight and boil beforehand, this way you can save some time. You may also use canned Chickpeas.
Spices and condiments - You will need powdered spices likes coriander powder, Kashmiri red chili powder, turmeric powder, cumin powder, Garam masala, and Anardana powder. You will also need whole spices like bay leaf, dried whole red chili, cumin seeds, cloves, cardamom, and cinnamon. Baking soda is also needed for softening the chickpeas without breaking them. You will also need salt, sugar, and baking soda.
Teabags – This is responsible for the beautiful dark color of the Punjabi Chole. The teabags do not add to the taste but help in darkening the legumes for a restaurant-like finish.
Kasuri Methi – Kasuri Methi or dried fenugreek leaves add an earthy flavor to the Chole.
Oil – I have used canola oil, but you can also use vegetable oil or ghee.
Others - Apart from the above ingredients, we will need onions, ginger, garlic, tomatoes,
and green chilies.
Garnish - you will also need julienned ginger, onion rings, and cilantro for garnishing.
HOW TO MAKE IT?
If using raw chickpeas/garbanzo beans, rinse and soak them in 4 cups of water, overnight, or at least 6-8 hours. Strain and rinse them once again before cooking. Skip soaking if using canned chickpeas. Rinse and drain them as well.
Place the chickpeas in a pressure cooker and add enough water to completely cover them with an inch of water on top. Add salt, 2 teabags, and a pinch of baking soda. Cook for 1-2 whistles. If you do not have a pressure cooker, you may also boil the chickpeas in a stockpot until tender. Remove the tea bags, strain the boiled chickpeas and keep them aside.
Heat oil in a deep bottomed pan, temper with bay leaf, dried whole red chili, cumin seeds, cloves, cardamom, and cinnamon. When the whole spices crackle, add the chopped onion. Saute for 2-3 minutes until the onion turns translucent.
Add the ginger and garlic paste, continue sauteing for another 1-2 minutes until the raw smell is gone.
Add chopped tomatoes, slit or chopped green chilies, turmeric powder, and salt. Cook till the tomatoes are mushy for about 3 minutes.
Mix in the powdered spices one after another. Add coriander powder, Kashmiri red chili powder, cumin powder, and Anardana powder. saute for 3-4 minutes till the oil separates. If the masala tends to get too dry, add splashes of water to loosen them up.
Add the boiled chickpeas and coat them well with the masala. Add warm water depending on your desired consistency and cover the pan with a lid. Add salt and sugar as desired. Simmer for 8-10 minutes.
Finish off with some garam masala and Kasuri methi. Give everything a good mix, turn off the gas, and let it stand for a couple of minutes.
Garnish with ginger juliennes, onion rings, and fresh cilantro.
FREQUENTLY ASKED QUESTIONS
Is this recipe vegan?
Yes, this recipe is vegan. However, make sure to avoid using ghee for tempering to keep it vegan.
Is this recipe gluten-free?
Yes, this recipe is absolutely gluten-free. Enjoy it without worries!
Why should chickpeas be presoaked?
Presoaking chickpeas for at least 6-8 hours or overnight, helps remove the extra starchiness and makes it easier to cook them. The chickpeas become tender and soft aiding digestion. Soaking the chickpeas also releases phytic acid thus increasing the bio-availability of nutrients.
Can chickpeas be cooked without presoaking?
While it is great to presoak the chickpeas, life happens. So do not stress if you forget to soak the chickpeas. Just soak the chickpeas in hot water for about an hour or two. Better still, use canned chickpeas!
What happens if you don't soak chickpeas?
Cooking chickpeas without soaking can increase the risk of digestive issues such as gas and bloating.
Can I use readymade Chole Masala?
Yes, if you have a preferred brand that you trust, you can surely use readymade Chole masala. If using a readymade chole masala, there is no need for you to use the powdered spices mentioned in the ingredients. Instead, simply use the readymade masala, for the quantity follow package instructions. The rest of the recipe shall remain the same.
What is a substitute for Anardana powder?
You may use lime juice, tamarind pulp or Dry mango powder (Aamchur) as a substitute for Anardana powder.
What else can be used for darkening the chickpeas?
Dried gooseberry powder or Amla powder may also be used to darken the chickpeas.
CHOLE PATTIES
Have some leftover Punjabi chole and don't know what to do? Don't worry, I have you covered! Here is a great snack idea:
Add some boiled potatoes, chopped cilantro, and green chilies to the leftover chole. Mix everything and bind into small patties with some cornflour. Shallow fry on a nonstick griddle and enjoy with your favorite chutney or ketchup.
SERVING SUGGESTIONS
Punjabi chole is best enjoyed with bhatura or puffed fried bread. Chole is so versatile that it also tastes great with kulcha, puri, naan, plain rice, or jeera rice.
Just serve it with a wedge of lime and your favorite side for a satisfying meal. Raw onions, lemon, or mango pickle is often served alongside Chole and roti.
STORING SUGGESTIONS
This Punjabi Chole can be refrigerated in airtight containers for 3 to 4 days. Reheat in small batches to store for longer.
When stored for a long time, Chole tends to dry out. To handle that, add a few splashes of water, give it a mix and then heat and serve as usual. It is also a great idea to squeeze some fresh lime juice before serving to amp up the taste.
You can also freeze Chole for up to 3 months. When ready to use, defrost on the counter and then heat and serve as usual.
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PUNJABI CHOLE (CURRIED GARBANZO BEANS)
Ingredients
- 1 cup raw chickpeas or garbanzo beans
- 1 medium red onion chopped
- 1 tomato chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2-3 green chilies
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Anardana powder
- 1 tsp garam masala
- 1/2 tsp baking soda
- 1 tbsp Kasuri methi
- 1 bay leaf
- 2-3 cloves
- 1-inch cinnamon
- 3-4 green cardamom
- 1 tsp cumin seeds
- 1-2 whole dry red chili
- 1 tsp sugar
- salt to taste
- 3 tbsp canola oil
- Chopped cilantro for garnish
- 1 tsp ginger julienne for garnish
- 5-6 onion rings for garnish
Instructions
- If using raw chickpeas/garbanzo beans, rinse and soak them in 4 cups of water, overnight, or at least 6-8 hours. Strain and rinse them once again before cooking. Skip soaking if using canned chickpeas. Rinse and drain them as well.
- Place the chickpeas in a pressure cooker and add enough water to completely cover them with an inch of water on top. Add salt, 2 teabags, and a pinch of baking soda. Cook for 1-2 whistles. If you do not have a pressure cooker, you may also boil the chickpeas in a stockpot until tender. Remove the tea bags, strain the boiled chickpeas and keep them aside.
- Heat oil in a deep bottomed pan, temper with bay leaf, dried whole red chili, cumin seeds, cloves, cardamom, and cinnamon. When the whole spices crackle, add the chopped onion. Saute for 2-3 minutes until the onion turns translucent.
- Add the ginger and garlic paste, continue sauteing for another 1-2 minutes until the raw smell is gone.
- Add chopped tomatoes, slit or chopped green chilies, turmeric powder, and salt. Cook till the tomatoes are mushy for about 3 minutes.
- Mix in the powdered spices one after another. Add coriander powder, Kashmiri red chili powder, cumin powder, and Anardana powder. saute for 3-4 minutes till the oil separates. If the masala tends to get too dry, add splashes of water to loosen them up.
- Add the boiled chickpeas and coat them well with the masala. Add warm water depending on your desired consistency and cover the pan with a lid. Add salt and sugar as desired. Simmer for 8-10 minutes.
- Finish off with some garam masala and Kasuri methi. Give everything a good mix, turn off the gas, and let it stand for a couple of minutes.
- Garnish with ginger juliennes, onion rings, and fresh cilantro.
Notes:
- For 1 cup of dry chickpeas, you will need 2 cans of canned chickpeas.
- The boiled chickpeas should be soft enough to be easily pressed between your fingers.
Calories
213Fat (grams)
17Sat. Fat (grams)
13Carbs (grams)
14Fiber (grams)
3Net carbs
11Sugar (grams)
5Protein (grams)
2Sodium (milligrams)
270Cholesterol (grams)
9The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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