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Punjabi Chole (vegan, gluten-free, healthy)

Vegan, Gluten-Free, Healthy
Punjabi Chole is also known as Amritsari Chole are chickpeas cooked in an onion tomato gravy with Indian spices.
5 from 9 votes
Author: Nisha
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 270 kcal


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


  • 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.


Calories: 270kcalCarbohydrates: 38gProtein: 9gFat: 10gSaturated Fat: 1gSodium: 487mgPotassium: 560mgFiber: 5gSugar: 4gVitamin A: 676IUVitamin C: 12mgCalcium: 128mgIron: 4mg
Keyword Chickpeas, Chole
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