Punjabi Chole (vegan, healthy, gluten-free)

Punjabi Chole is Kabuli chana cooked in a rich and smoky dark brown gravy with onions, tomatoes, and 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 which wasn’t helpful for me because she didn’t measure anything.

Even though I consider myself a food blogger, I’m so intimidated to make any of these dishes for 20 people at a time. I keep my recipes anywhere between 2-6 people.

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 a thicker, more seamless gravy consistency that I love.

What’s the difference between Punjabi Chole vs. other chole recipes?

The biggest difference between Punjabi Chole and other chole recipes is the color and flavor. Punjabi Chole is a dark brown color that is attained by boiling the chickpeas along with a couple of tea bags. It makes the dish all the more appetizing.

I’ve tried different versions of chole made by people from different parts of India and I can tell the difference between Punjabi Chole and other chole dishes based on the color and flavor. Trust me, once you have had authentic Punjabi Chole, you won’t go back to any other kind of chole.

My husband whom you all know is so fussy about eating Indian food in general 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!

Can I use canned chickpeas instead of uncooked chickpeas?

Yes, you can, but there is a big difference in flavor and texture. I can totally tell the difference between canned chickpeas vs. pressure-cooked chickpeas.

Sure, for a quick weeknight meal you can use canned chickpeas, but you won’t have that beautiful dark brown color that is achieved when pressure cooking the chickpeas with tea bags. That color and flavor are what make Punjabi Chole special.

Can I use readymade Chana Masala powder?

Yes, you may, but Chana Masala and Chole are slightly different. Chole Masala has a slightly different flavor so if you’re going to use a spice mix, try and find one labeled as Chole Masala.

My mom never used the readymade spice mix for Chole so I don’t either. This recipe requires a bunch of spices which are all included in the Chole Masala spice mix, but I prefer using individual spices for that authentic flavor.

Should I add tadka (tempering) to my Chole?

This is totally optional. My mom doesn’t add tadka over chole for health reasons, but my mother-in-law does. Both versions taste amazing, but yeah, the one with tadka is very slightly better. So if you are making chole for a crowd, then add tadka, if you’re just making it for the family, then skip it to save fat and calories.

Tips for making Punjabi Chole:

• Pressure cook the chickpeas with tea bags and whole spices for that dark brown color.
• Blend the tomatoes and onions, separately.
• Set aside your spices ahead of time because you will need a lot of spices.
• Saute the onions and tomatoes properly so you have a paste-like consistency.
• Add the cooked chickpeas and cook for a minute. Then add the chickpeas water – do not discard the water.
• Tadka is optional which you can add at the end.
• Garnish with cilantro and wait 10-15 minutes before serving. The longer the chole sits, the better it tastes.

Ingredients for Punjabi Chole:

Chickpeas: Chickpeas should be uncooked. You will need to pressure cook the chickpeas using an Instant Pot or Desi Pressure Cooker.

Whole Spices: Black Cardamom, Green Cardamoms, Cloves, Bay Leaves, Cinnamon Stick, Peppercorns.

Tea Bags: You will need to add the black tea bags when pressure cooking the chole for that rich dark brown color.

Baking Soda: A touch of baking soda is needed to help soften the chole in the Instant Pot.

Basic Masala Ingredients: Ginger, Garlic, Green Chilies, Onions, Tomatoes.

Dry Spices: Cumin Seeds, Coriander Powder, Turmeric Powder, Red Chili Powder, Pomegranate Powder, Mango Powder, Garam Masala.

Tamarind: Tamarind concentrate works.

Fresh Cilantro Leaves: Chopped and used as a garnish.

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 of 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!