Punjabi Chole Recipe: Secret to that Dark Brown Color

Punjabi Chole

If you’ve ever had authentic Punjabi Chole, you know there’s nothing quite like it – deep, rich, and packed with bold flavor. This recipe gives you that signature dark-brown color right at home.

Growing up, my mom made Punjabi Chole all the time – it’s one of those dishes that feels like home no matter where you are. In most Punjabi households, Chole is a staple, often paired with Jeera Rice or bhatura for the ultimate comfort meal. Whenever I visit my family in New Jersey, my mom always asks, “What do you want to eat?” and without fail, my answer is always chole.

Over the years, I’ve tried to perfect my own version of Punjabi Chole. I still remember cooking it with my mom once – she made enough for 20 people and didn’t measure a single thing (classic Desi mom lol). So recreating her recipe took a lot of trial and error.

For more Punjabi recipes, check out: Rajma Masala, Butter Chicken, Paneer Makhani, and Dal Makhani – all perfect for a hearty, flavorful meal at home.

Punjabi Chole Recipe Testing

I first shared this Punjabi Chole recipe back in 2019, and it’s gone through quite a few updates since then. Over the years, I’ve tested this recipe countless times, inspired by three excellent cooks in my life – my mom, my sister, and my mother-in-law. Each of them has their own spin on Chole, and by experimenting with their techniques, I finally landed on the version that tastes just right: flavorful, rich, and melt-in-your-mouth good.

1. Soft Punjabi Chole (Tender Chickpeas) – For the longest time, I struggled to get the texture of my chole right – it always had a bit too much bite. The game changer came from my mother-in-law, who suggested adding just a pinch of baking soda to the chickpeas while cooking. It makes all the difference and gives the chole that soft, creamy, melt-in-your-mouth texture.
2. Tadka (Tempering) – My mother-in-law swears by finishing her Chole with a tadka, while my mom and sister usually skip. After testing both ways, I realized tadka isn’t necessary, but it definitely adds an extra layer of richness and aroma.
   Tadka (optional): If you’d like to try it, heat some oil and add 1/8 tsp asafoetida (hing), 2-3 whole green chilies, 1/2 inch julienned ginger, and 1 tsp Kashmiri chili powder. Pour it over the finished chole – it instantly elevates the flavor and darkens the color even more. Note: if you’re using asafoetida, this recipe will no longer be gluten-free.
3. Chopped Onions vs. Blended Onions – My mom uses chopped onions in her Chole, while my sister and mother-in-law prefer blended ones. After testing both methods, blended onions won hands down. They create a smooth, thick, and creamy gravy without any onion bits – exactly the texture that makes Punjabi Chole so comforting.
4. Chopped Ginger & Garlic vs. Blended – Like with onions, blending the ginger and garlic works best here. I combine them with tomatoes and green chilies to create a silky, flavorful masala base. The key is timing – always add the ginger and garlic after the onions have cooked to prevent bitterness.
5. Tangy & Sour Flavor – That signature tang in Punjabi Chole can come from tamarind, pomegranate powder (anardana), or mango powder (amchur). My mom uses amchur or tamarind, my sister prefers tamarind, and my mother-in-law swears by anardana. After testing all three, tamarind concentrate came out on top – it gives the chole the perfect balance of tanginess. I found anardana adds a slight metallic aftertaste.
6. Chana Masala / Punjabi Chole Masala – The one thing my mom, sister, and mother-in-law all agree on is skipping the store-bought chana/chole masala. Many of the spices in chole masala are already used in the cooking of chickpeas.

I can’t wait for you to try this updated version of my Punjabi Chole – it’s packed with all the tweaks and improvements I’ve perfected over the years.

Difference between Punjabi Chole and Chana Masala

Chana means chickpeas in Hindi, while chole means chickpeas in Punjabi. The main difference between Punjabi Chole and Chana Masala lies in their flavors and colors.

Punjabi Chole is cooked with tea leaves, giving it that signature rich, dark brown color. It also has a tangy, slightly sour note, usually from tamarind or anardana, which adds depth to the dish.

Chana Masala, on the other hand, is made with a simpler Indian masala – ginger, garlic, green chilies, onions, and tomatoes – along with standard ground spices. While still flavorful, it lacks the deep color and tangy richness that make Punjabi Chole so distinctive.

Can I use Canned Chickpeas instead of uncooked Chickpeas?

Yes, you can use canned chickpeas instead of uncooked garbanzo beans, but keep in mind the dish will have a different texture and color. For that signature, rich, dark brown Punjabi Chole and perfectly tender chickpeas, using uncooked garbanzo beans is highly recommended.

How to Make Punjabi Chole

Soak & Cook Chickpeas

Step 1. Soak uncooked garbanzo beans overnight for at least 8 hours in lots of water, or enough to cover it. Once done, drain and rinse the chickpeas.

Step 2. The next day, add the drained garbanzo beans, 3 1/2 cups water, tea bags, whole spices, and a pinch of baking soda. Pressure cook on Beans/Chili mode or High for 30 minutes, then let the pressure naturally release.

Step 3. Once done, you’ll see tea bags and white foam on top.

Step 4. Remove the tea bags, green cardamoms, bay leaves, and any white foam floating on top, and discard them.

Prepare Tomato Puree & Blend Onions

Step 5. In a blender, add tomatoes, garlic, ginger, and green chilies. Blend and set aside.

Step 6. In the same blender, add red onions (add a tablespoon of water if needed). Blend and set aside.

Cook Masala

Step 7. Heat a large pot on medium heat, once hot add oil, then cumin seeds and a black cardamom. Sauté for a minute.

Step 8. Next, add the blended onions. Stir. This process will take 13 minutes in total.

Step 9. Here is an image of the onions after 7 minutes.

Step 10. Here is an image of the browned onions after 13 minutes. This is what you want.

Step 11. Add the tomato puree and season with salt. Stir for a minute.

Step 12. Add the spices – coriander powder, cumin powder, turmeric powder, and Kashmiri chili powder. Stir well.

Step 13. Cover and cook on low to medium heat for 10 minutes, stirring occasionally.

Step 14. Your masala is ready, it should be a dark brown color.

Add Cooked Chickpeas

Step 15. Add 1 cup of boiled chickpeas without any liquid.

Step 16. Mash some of the chickpeas – this will help thicken the gravy and add texture.

Step 17. Now, add the remaining chickpeas along with the liquid.

Step 18. Add tamarind concentrate (you need a concentrate).

Step 19. Cover and cook the chole on low to medium heat for 20 minutes, stirring occasionally.

Step 20. The chole should be bubbling away. Reduce the heat to low.

Step 21. Add a teaspoon of garam masala and a handful of fresh cilantro leaves. Stir. Let the chole sit for 10 minutes – this allows the gravy to thicken and helps the flavors marry.

Step 22. Your Punjabi Chole is ready! Enjoy with hot basmati rice.