Punjabi Chole Recipe: Secret to that Dark Brown color
Punjabi Chole is a rich, flavorful chickpea curry with signature dark-brown gravy. Learn all the tips and tricks for achieving this color.
Servings: 6 servings
Ingredients
For Chickpeas
- 1 1/2 cups uncooked chickpeas
- 3 1/2 cups water
- 2 black teabags I like Wagh Bakri
- 3 green cardamoms
- 4 cloves
- 2 bay leaves
- 1 inch cinnamon stick
- 4 peppercorns
- 1/8 tsp baking soda
- 3/4 tsp salt
For Tomato Puree
- 1 1/2 cups tomatoes blended, ~ 3-4 plum tomatoes
- 5 cloves garlic
- 1 1/2 inch piece ginger
- 2-3 green chilies
For Punjabi Chole
- 3 tablespoons oil
- 1 tsp cumin seeds
- 1 black cardamom
- 1 1/3 cups red onion blended, ~ 1 large
- add tomato puree
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1 1/2 tsp Kashmiri red chili powder
- 1 1/2 tsp cumin powder
- add 1 cup boiled chickpeas then mash
- add remaining chickpeas & liquid
- 1 1/2 tsp tamarind concentrate I like Tamicon brand
- 1 tsp garam masala
- 1/4 cup fresh cilantro leaves chopped
Instructions
- Soak & Cook Chickpeas: Soak the garbanzo beans overnight, then drain and rinse. Cook them with water, tea bags, whole spices, and a pinch of baking soda in a pressure cooker for 30 minutes, then let the pressure naturally release. Remove the tea bags, cardamoms, and any foam. (Tip: While the chickpeas cook, you can prepare the tomato puree and blend the onions.)
- Prepare Tomato Puree & Blend Onions: Blend tomatoes with garlic, ginger, and green chilies for the puree. Blend the red onions until smooth, adding a little water if needed.
- Cook Masala: Heat oil in a pot, sauté cumin seeds and black cardamom, then cook the blended onions for 12–13 minutes until browned. Add the tomato puree, salt, and spices (coriander, cumin, turmeric, Kashmiri chili), and cook covered for 10 minutes until the masala turns dark brown.
- Add Cooked Chickpeas: Add 1 cup of cooked chickpeas and mash a few to thicken the gravy. Stir in the remaining chickpeas with their cooking liquid and tamarind concentrate. Cook on low-medium heat for 20 minutes, stirring occasionally. Finish with garam masala and fresh cilantro, then let the chole rest 10 minutes to thicken and develop flavor. Serve hot with Jeera Rice.
Notes
This recipe was first published in June 2019 and has been updated with new photos, instructions, and helpful tips.
- Soak Chickpeas - For the best results, you must soak the chickpeas overnight.
- Cook Chickpeas with Teabags: Add black teabags while cooking the chole for a dark brown color.
- Save Time: While the chickpeas cook, prepare the blended onions and tomatoes separately. Then proceed to make your masala.
- Cooking the Masala (steps 7-14 above): Take your time; don't rush. Brown your onions properly before adding the tomato puree. Cook down your tomatoes until they're dark brown, forming a rich masala. Punjabi Chole is one of those dishes that needs to be made with love. The flavor is determined by how well the masala is cooked.
- For Soft Punjabi Chole: For soft chole, you need a touch of baking soda, otherwise, your chole will have a slight bite.
- Wait 10 minutes: Let the chole sit for at least 10 minutes before serving so the gravy thickens and the flavors marry.
- Any Sticking: If there is any sticking, add two tablespoons of water to deglaze the pan.
Nutrition
Calories: 269kcal | Carbohydrates: 37g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 585mg | Fiber: 5g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 3mg