Punjabi Chole

  • Time
    30 mins
  • Servings
  • Nutrition
    330 Per Serving

Punjabi Chole is a popular Indian dish that originated in the northern state of Punjab.


Legumes are an excellent source of protein and are an integral part of Indian cuisine. This quick stew of chickpeas and spices contains bold and complex flavors. The use of raw mango powder (Amchur) and pomegranate powder present in the chole masala powder adds a distinctive tartness and depth to this simple dish.

Kitchen Tools

  • 2 Sauce Pots
  • Oil
  • Salt



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In a small pot over medium heat, add 1 tablespoon of cooking oil. Sprinkle the cumin seeds in and toast until seeds turn golden brown and are fragrant, about 1 minute.

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Add the chopped onions, ginger-garlic paste, and green chili to pan and saute for 4 minutes. Season with 1 teaspoon of salt.

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Mix in half the tomato paste, chole masala powder, and the mango powder. Add the chili powder according to your spice level. Cook for another minute to bloom the spices.

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Add the chickpeas and 1 cup of water. Tuck the bay leaf in the center. Cover and cook for 10 minutes on medium low heat. While the chickpeas stew, dice the cucumber and tomato. Mix vegetables with the yogurt and raita masala and set aside.

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Uncover the chole pot and simmer on medium heat for another 5 minutes until the curry has thickened slightly (Optional: mash about a quarter of the chickpeas in the pan for a creamier consistency).

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Toast the flatbread according to instructions. Remove chole from heat and garnish with chopped cilantro before serving with warm flatbread and vegetable raita.

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