Easy Punjabi Chole recipe

Chole is prepared in a variety of ways by people. Today I am sharing an  easy Punjabi Chole recipe, which I learnt from a Punjabi friend. It’s very simple to make and tastes great. Unlike the traditional Punjabi Chole, here the chickpeas, onions, tomatoes and spices are all cooked together.


2 cups Kabuli chana (chickpeas)                    
3 Onions (finely chopped)                              
3 Tomatoes (finely chopped)             
1 tbsp  Ginger & garlic (finely chopped)                    
2 to 3 Bay leaves                                            
1 tbsp Ghee (clarified butter)                        
½ tsp Asafoetida (Hing)                                  
1 tsp coriander powder (Dhaniya)                 
1 tsp Carom  powder (Ajwain)                       
1 tbsp  Raw mango powder (Amchoor)                     
1 tbsp Chana masala (Everest masala)                      
1 tbsp Oil                                                       

For dry masala powder

2 big cardamom
10 black pepper
3 cloves
1 tbsp cumin seeds (Jeera)


  • Wash and soak kabuli chana overnight in water. 
  • Pressure cook soaked kabuli channa  alongwith chopped onions, tomatoes, ginger, garlic, bay leaves, ghee, water and salt  for 3 to 4 whistles.
  • Once the pressure escapes fully, open the pressure cooker.
  • Heat a pan. Roast big cardamom, black pepper, cloves and  cumin seeds  well so that they attain dark colour.
  • Grind the spices to a fine powder. Keep this aside. 
  • Heat oil in a deep pan. 
  • Add asafoetida, coriander powder, carom powder, raw mango powder, chana masala and the ground powder (cardamom, black pepper, cloves and cumin). 
  • Saute it for a few seconds  and add the cooked chana to this. 
  • Mix it well and let it cook for 5 to 10 minutes on a slow flame so that the chole absorbs the flavour of all the spices.
  • Garnish with coriander. 
  • Serve hot with puris, rotis or bhaturas.