VeganNorth Indian
Dals & Curries · North Indian
Chole (Punjabi Chickpea Curry)
A Punjabi chole recipe with dried chickpeas simmered in a tangy onion-tomato masala. Dark, rich and vegan, with stovetop and pressure-cooker times.
By The JollyRoses Kitchen · Updated
- Prep
- 15 min
- Cook
- 2 hr 10 min
- Total
- 10 hr 25 min
- Serves
- 4
Vegan Medium Main Course Includes 8 hr hands-off
Chole is the Punjabi way of cooking chickpeas: soft, creamy chickpeas in a dark, tangy masala of onion, tomato, ginger and warm spices. It is served with bhature or kulcha in North India, and just as often with rice.
This chole recipe uses dried chickpeas soaked overnight, then cooked with a black tea bag for the deep brown color of Punjabi-style chole. It is vegan as written, made with oil; canned chickpeas work too and are covered in the substitutions.
Why this recipe works
- Dried chickpeas cooked until very soft soak up the masala and thicken the gravy.
- A tea bag in the cooking water gives the classic dark color without changing the flavor much.
- Dried mango powder (amchur) and chana masala add the tang typical of Punjabi chole.
- Mashing a few chickpeas into the gravy makes it thick without any cream.
Chole (Punjabi Chickpea Curry) recipe
By The JollyRoses Kitchen · 10 hr 25 min total · Medium
Ingredients
Servings
For the chickpeas
For the masala
To garnish
Equipment
- Large heavy-bottomed pot or pressure cooker
- Large bowl for soaking
- Blender or grater for the tomatoes
- Wooden spoon
Instructions
-
Soak the chickpeas
Cover the chickpeas with at least 3 inches of cool water and soak for 8–12 hours or overnight. They will more than double in size. Drain and rinse.
-
Cook the chickpeas
Put the soaked chickpeas in a pot with 5 cups of fresh water, the tea bag, bay leaf and salt. Bring to a boil, then simmer partly covered for 60–90 minutes, until a chickpea squashes easily between your fingers. Remove the tea bag after about 20 minutes. Pressure-cooker option: cook with 3½ cups water for 20 minutes at high pressure in an electric pressure cooker and release naturally, or about 15 minutes on low after it reaches full pressure on a stovetop cooker. Keep the cooking liquid.
-
Brown the onions
Heat the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onions and cook, stirring often, until deep golden brown, 12–15 minutes. Deeply browned onions give chole its dark color and depth.
-
Add aromatics and tomatoes
Stir in the ginger, garlic and green chili and cook for 1 minute. Add the tomato purée, turmeric, chili powder, coriander and ground cumin. Cook, stirring, until the masala is thick and the oil separates at the edges, 8–10 minutes.
-
Simmer with the chickpeas
Add the chana masala and amchur and stir for 30 seconds. Add the cooked chickpeas with about 1½ cups of their cooking liquid and the salt. Mash a handful of chickpeas against the side of the pot. Simmer uncovered for 15–20 minutes, stirring now and then, until the gravy is thick and clings to the chickpeas.
-
Finish and serve
Stir in the garam masala and taste for salt and tang. Add more cooking liquid if you want a looser gravy. Garnish with cilantro and onion rings and serve with lemon wedges.
Tips for the best chole (punjabi chickpea curry)
- Older dried chickpeas take longer to soften. If yours are still firm after 90 minutes, keep simmering; they must be fully tender before going into the masala.
- A pinch of baking soda in the cooking water helps stubborn chickpeas soften, but too much gives a soapy taste, so keep it to ⅛ teaspoon.
- Take your time browning the onions. Pale onions give a lighter, sweeter chole.
- Many chana masala blends contain salt, so taste before adding all the salt.
- Asafoetida (hing) is often added to chole but usually contains wheat flour; leave it out or use a gluten-free brand if you need the dish gluten-free.
Substitutions
Dried chickpeasTwo 15-ounce cans of chickpeas, drained and rinsed. Skip the soaking and cooking, and use water instead of the cooking liquid; simmer in the masala for 20–25 minutes so they absorb the flavor.
Neutral oilGhee for a richer flavor (the dish is then vegetarian, not vegan).
Chana masala blend1 tsp extra ground coriander, ½ tsp extra garam masala and ½ tsp anardana (dried pomegranate seed) powder.
Amchur1 tablespoon lemon juice, stirred in at the end.
Storing and reheating
Cool and refrigerate in an airtight container within 2 hours of cooking; eat within 4 days. Chole freezes well for up to 3 months. Reheat over low heat with a splash of water until steaming hot throughout.
What to serve with chole (punjabi chickpea curry)
- Jeera Rice
- Veg Pulao
- Cucumber Raita
- Bhature, kulcha or puri
- Plain steamed basmati rice
- Pickled onions and green chilies
Frequently asked questions
What is the difference between chole and chana masala?
Both are chickpeas in a spiced onion-tomato gravy. Chole usually means the Punjabi style, often darker and tangier and served with bhature; chana masala is used more broadly for any spiced chickpea curry. In everyday use, the names overlap.
How do you make chole dark?
Cook the chickpeas with a black tea bag, brown the onions deeply, and use a dark chole masala blend. Some cooks also add dried amla, but tea is the most common method.
Can I make chole with canned chickpeas?
Yes. Use two 15-ounce cans, drained and rinsed, and simmer them in the masala with water for 20–25 minutes so they soak up the flavor.
Is chole vegan?
Chole made with oil, as in this recipe, is vegan. Some versions are finished with ghee or butter, which makes them vegetarian.
How long do you soak chickpeas for chole?
Soak dried chickpeas for 8–12 hours, or overnight, in plenty of water. Drain them and cook in fresh water.
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