Punjabi Chole also known as Amritsari Chole are chickpeas cooked in a onion tomato gravy with Indian spices.
Growing up, my mom made Punjabi Chole all the time. Even now when I visit NJ, she asks me what I wanna eat, and I always respond, “chole.” I made Chole with my mom once and she made enough for 20 people. It wasn’t fun to say the least because she didn’t measure anything.
If you’ve been watching me cook on Instastories, you know I’ve made Punjabi Chole quite a few times. I finally got around to perfecting this dish by blending the onions and tomatoes (separately) rather than chopping the ingredients. Blending both ingredients yields in a thicker gravy consistency that I love.
What distinguishes Punjabi Chole or Amritsari Chole apart from other chole recipes is the dark brown color. This is attained by adding tea leaves to the uncooked chickpeas while boiling them. It makes the dish all the more appetizing.
My husband whom you all know is so fussy about eating Indian food loved my Punjabi Chole. He enjoys his chole with naan, while I enjoy mine with brown rice as you can tell. Hope you guys give this classic Punjabi dish a try and pair it with some raita (cilantro mint yogurt) too. Enjoy!
punjabi chole / amritsari chole is:
Vegan
Gluten-Free
Healthy
Aromatic
High in Fiber
Delicious
Tangy
Slightly Sweet & Spicy
How to make Punjabi Chole step by step?
1. Soak 1 cup chickpeas overnight in lots of water, about 5 cups. Once done, drain and rinse the chickpeas. The next day – in an InstantPot, add 1 cup of soaked chickpeas, 3 1/2 cups of water, and the remaining ingredients for the chickpeas/chole. Cook on HIGH PRESSURE for 15 minutes, natural release 10 minutes.
2. In the meantime, prep the remaining ingredients. Blend the onions not all the way, just enough to be very finely chopped, I just used my 4-cup Cuisinart.
3. Chop the garlic, ginger, and green chilies, Set aside. Also, puree/blend the tomatoes.
4. Get your spices ready – coriander powder, red chili powder, turmeric powder, cumin powder, and pomegranate powder (anardana).
5. Once the chickpeas are done, release the valve and then open the InstantPot. Hit CANCEL. This is what you should have. Discard the tea bags.
Cook
6. Heat a cast-iron dutch oven, once hot, add oil followed by cumin seeds.
7. Add the blended onions. Cook for 7-8 minutes on medium heat, or until browned.
8. Add the ginger, garlic and green chilies, Cook for 1 minute.
9. Add the pureed tomatoes. Mix. Cook for 5-6 minutes without a lid.
10. Then cover with a lid and cook for 5 minutes on low-medium heat.
11. Add a 1/4 cup of water to the tomato mixture and cook for a couple minutes.
Add spices & simmer
12. Now add all the spices we set aside – coriander, cumin, turmeric, red chili powder, and pomegranate powders. Season the tomato mixture with salt at this time.
13. Now just add the chickpeas to the tomato mixture (DO NOT DISCARD THE CHICKPEA WATER). Cook for a minute.
14. Add 3 1/2 cups of chickpea water, this should be dark brown.
15. Mix. Cover and simmer on low-medium heat for 20 minutes. Turn off the stove.
16. Add garam masala and mango powder.
17. Add tamarind too.
18. Garnish with chopped fresh cilantro leaves. Mix. Wait 10 minutes before serving so the flavors marry together.
Enjoy!
Punjabi Chole (vegan, gluten-free, healthy)
Ingredients
for the chickpeas
- 1 cup uncooked chickpeas
- 3 1/2 cups water
- 1 black cardamom moti elachi
- 3 green cardamoms
- 4 cloves
- 2 bay leaves
- 2 black tea bags I like Wagh Bakri
- 1 inch stick cinnamon
- 4 peppercorns
- 1/2 tsp salt
- 1/4 tsp baking soda
for the gravy
- 2 tbsp avocado oil
- 1 tsp cumin seeds
- One large red onion blended
- 1 1/2 inch piece ginger finely chopped
- 5 cloves garlic finely chopped
- 2 green chilies finely chopped
- 3 plum tomatoes blended
- 1/4 cup water
- 1 cup cooked chickpeas
- 3 1/2 cups chickpea water from the instant pot
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1/4 - 1/2 tsp red chili powder your preference
- 1 tsp pomegranate powder anardana
- 1/2 tsp mango powder amchoor
- 1 tbsp tamarind not concentrate
- 1/2 tsp garam masala
- fresh cilantro leaves for garnish
Instructions
- Soak 1 cup chickpeas overnight in lots of water, about 5 cups. Once done, drain and rinse the chickpeas. The next day - in an InstantPot, add 1 cup of soaked chickpeas, 3 1/2 cups of water, and the remaining ingredients for the chickpeas/chole. Cook on HIGH PRESSURE for 15 minutes, natural release 10 minutes.
- In the meantime, prep the remaining ingredients. Blend the onions not all the way, just enough to be very finely chopped, I just used my 4-cup Cuisinart.
- Chop the garlic, ginger, and green chilies, Set aside. Also, puree/blend the tomatoes.
- Get your spices ready – coriander powder, red chili powder, turmeric powder, cumin powder, and pomegranate powder (anardana).
- Once the chickpeas are done, release the valve and then open the InstantPot. Hit CANCEL. This is what you should have. Discard the tea bags.
- Heat a cast-iron dutch oven, once hot, add oil followed by cumin seeds.
- Add the blended onions. Cook for 7-8 minutes on medium heat, or until browned.
- Add the ginger, garlic and green chilies, Cook for 1 minute.
- Add the pureed tomatoes. Mix. Cook for 5-6 minutes without a lid.
- Then cover with a lid and cook for 5 minutes on low-medium heat.
- Add a 1/4 cup of water to the tomato mixture and cook for a couple minutes.
- Now add all the spices we set aside - coriander, cumin, turmeric, red chili powder, and pomegranate powders. Season the tomato mixture with salt at this time.
- Now just add the chickpeas to the tomato mixture (DO NOT DISCARD THE CHICKPEA WATER). Cook for a minute.
- Add 3 1/2 cups of chickpea water, this should be dark brown.
- Mix. Cover and simmer on low-medium heat for 20 minutes. Turn off the stove.
- Add garam masala and mango powder.
- Add tamarind too.
- Garnish with chopped fresh cilantro leaves. Mix. Wait 10 minutes before serving so the flavors marry together.
Nutrition
Nish – I made this last night and it was soooooo good. Sunil and the kids loved it. Thanks for a great recipe.
Hi Anu – I’m so glad you hear that. Thanks for sending me a picture. xoxo
Hello Nish- could you help me in clarifying step 1? It says after soaking chickpeas overnight in 5 cups of water, to rinse and drain. In adding the chickpeas to the instant pot with remaining ingredients. I’m just unclear how much water to cook chickpeas with, is it the 5 cups soaking water? Thank you I can’t wait to make this.
Hi Bill. Sorry for the confusion, I just corrected it. Yes soak the chickpeas over night in 5 cups of water, or more.
The next day – add 1 cup of chickpeas with 3.5 cups of water in an Instant Pot and cook it.
Hope that clears it up.
Thanks!
Made this for my mom and she loved it thanks!
Thanks Rekha. Appreciate it.
This recipe was great! Such easy steps and my family loved it when I served it for my daughters first Pooja! Thanks Nisha!!
I’m so glad to hear that Kavita. That’s so sweet.. so glad to hear that. 🙂
Hi Nisha Didi, I only have tamarind concentrate if I use this in the recipe will it be okay?
Hi Darlene – That works – I would taste it after using 1 tbsp and see how it tastes. Hope that helps.
Hi Nisha! I tried this recipe for Chole and it turned out so amazing! The taste and texture of gravy is sooo on point!! Thanks for sharing!! I am specially a fan of the step by step pictures which gives you a clear idea of what to look out for. Thanks once again!
This is a fantastic recipe! A little time consuming but totally worth it. I omitted a few ingredients that I didn’t have and it still turned out amazing. The flavors are deep, rich and satisfying. I’ll always use this recipe to make chole.
The best chole I’ve had in my life. Definitely will be making this on the regular.
Thanks so much for your kind comment, Chandni. xoxo
So delicious and flavorful – love the tea bag trick 😊
Absolutely delicious! I loved the tea bag trick. We will definitely be making this again. Thanks Nisha!
This was such a delicious recipe! Nisha’s recipe was easy to follow and the chole came out perfect! 🙂 The flavors are rich and felt like a hug in a bowl especially in the winter time! I will be making this again for sure!
If I don’t have an Instantpot, how would you instruct me to proceed with Step 1? Thank you!
Hi, You should then use a pressure cooker. I’m not sure about the whistles and all, but I would google how to make chole in a pressure cooker – complete that part. You can follow the rest of my recipe. Sorry! I don’t have a pressure cooker.
Hi Nisha, hope you can give me a quick answer as I want to make Punjabi chole using your recipe. I however want to use canned chickpeas; so say for 4 servings, what size can should I use? I have a 28 oz can in liquid. Will this amount work with your measurements here? Reading your recipe, I cup channa seems very little to make 4 servings.. Pls respond asap. Thank you very much! I know you are spending quality time with your family in NJ so I am doubly appreciative and grateful. Thank you. 🙏🌷
HI Rajni. No problem. For 4 servings – a 28-ounce will work, but you may have to double the masala. 28 ounce can is roughly 3 cups of chana so I would double the recipe. If you decide to go with 1 can then leave the recipe as is.
I will check my recipe again for 1 cup chana – there is also additional liquid being added so that’s why I said 4 servings. You can always increase this amount to 1.5 cups of chana.
Hope this helps.
Thank you!
Made this for my husband with vegetable pulao,he loved it