Chole Masala - Punjabi Style
For the Gravy Base
Main Ingredients & Spices
For Tempering (Tadka) & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté the Aromatics
Heat 2 tablespoons of oil in a pan. Add 2 finely chopped onions and until translucent. Then, add 1/4 tsp of cumin seeds and 1/2 tbsp of ginger-garlic paste. Cook for a minute.
Create the Masala Base
Add salt to taste, 1 chopped tomato, and 1 can of tomato sauce. Stir well. Add 1/4 tsp of turmeric and 1/4 tsp of coriander powder. Cook the masala until the oil begins to separate from the mixture.
Prepare Tea Water and Blend
Transfer the cooked masala to a blender. In a separate pot, bring 1 glass of water to a boil and add 1 tsp of Indian tea leaves. Let it brew for a minute. Strain this hot tea water into the blender with the masala. Blend until you have a very smooth paste.
Simmer the Gravy with Whole Spices
Pour the blended paste back into the cooking pan. Add 1 glass of water and stir to combine. Add a pinch of fenugreek leaves, 2 star anise, 4-5 bay leaves, 4 black cardamoms, 4-5 cloves, 1 cinnamon stick, a pinch of asafoetida, and 1/8 tsp of pomegranate seeds. Bring the gravy to a .
Add Chickpeas and Simmer
Add 2 cans of drained garbanzo beans (chickpeas) to the gravy. Using a masher or the back of a spoon, gently mash some of the chickpeas to thicken the curry. Add half a glass of water, stir, and cover the pan. Let it for .
Prepare and Add the Tempering (Tadka)
While the chole is , prepare the . In a small pan, heat 1 tbsp of butter. Add the ginger and slit green chilies. for until fragrant. Pour this over the cooked chole and stir gently.
Garnish and Serve
Finish the dish by sprinkling a pinch of garam masala and a handful of fresh chopped cilantro on top. The chole is ready to be served.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
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