Chickpeas are a staple in my kitchen. I use them multiple times a week in recipes like chana masala, chickpeas soup, hummus, and falafel, and one of my favorite curries to make is this Chole recipe.
Chole is perhaps one of the most popular north-Indian curries. My family loves to enjoy them with puffed fried bread called Bhature, or Puri, especially on festivals like Diwali. Typically, I use dried and soaked chickpeas when I have the time to soak them ahead of time, but for other times when I just want a 30-minute meal, I use canned chickpeas. It’s an easy and convenient way to make a delicious curry.
What is Chole?
Chole or Punjabi Chole is a creamy, spicy, and slightly tangy dish made with chickpeas cooked with fresh onions, ginger, and garlic, and seasoned with a unique spice blend called chole masala. Chole masala typically consists of garam masala, anardana (pomegranate) powder (or tamarind concentrate), and amchur (dry mango powder). This special blend gives it an earthy and slightly tart taste.
What Is The Difference Between Punjabi Chole and Chana Masala?
Chole recipe’s distinguishing factors are a dark-brown curry or gravy, and a slight tangy flavor. Chickpeas are cooked with a Chole masala blend with fresh aromatics and very little tomato. Chana masala, on the other hand, is a tomato-onion-rich gravy, with a reddish-orange curry. This is done by adding turmeric, red chili powder, and tomato puree.
Why You’ll Love This Recipe
It was my mom who taught me the real secrets behind the best chole recipe. I love this plant-based, protein-packed meal because:
Chickpeas provide protein, fiber, and a wide array of nutrients, making this a very satisfying and nutritious dish. One special ingredient provides that iconic, street-style Punjab chole at home. Making this curry in an Instant Pot gives it the slow-cooked intense flavors in a fraction of the time, with very little effort. The option of using canned chickpeas gets dinner on the table in under 30 minutes - which especially comes in handy on busy weeknights.
Ingredients - Notes & Substitutions
Gather together ghee, aromatic vegetables, a handful of Indian spices, dried (or canned) chickpeas, water, Indian tea bags, tamarind concentrate and cilantro. Here are some essentials to make this magical curry:
Chickpeas: This curry can be made with dried and soaked, dried and unsoaked or canned chickpeas/garbanzo beans. The cooking times will vary based on which style of chickpea you use. If using canned, you will need 2 (14-oz) cans for this recipe. Tea Bags: Indian tea bags result in rich-colored gravy. This is a cool trick passed down by my grandmother. Purchase plain Indian black tea bags such as Assam, Darjeeling, or Nilgiri. I would not use loose tea or a Masala Chai or any flavored tea here. Amchur: This is dried mango powder, which is added for a tart flavor. Look for it in Indian specialty markets or online. If unavailable, add 1 teaspoon of fresh lime juice towards the end. Tamarind Concentrate: Traditionally, dried pomegranate powder, called anardana, is used, but that is hard to find sometimes and doesn’t have a long shelf life. Tamarind concentrate is easily available and a great alternative. Look for it in the global section of grocery stores. Chaat Masala: Towards the end, I also add chaat masala to enhance these tangy flavors. If unavailable, either add another ½ teaspoon of tamarind paste or add a teaspoon of fresh lime juice instead. Fennel Powder: This is optional, but highly recommend. It adds a special licorice flavor and helps aid in digestion.
Scroll to the recipe card for a detailed list of ingredients and quantities. Why Soak Chickpeas? Soaking chickpeas not only cuts down on cooking time but also releases the chickpea’s phytic acid, increasing the bioavailability of nutrients. (Phytic acid is an antinutrient that prevents our bodies from reaping the full nutritional benefits of chickpeas.) Cooking chickpeas without soaking can also increase the risk of digestive side effects such as gas and bloating. I recommend soaking chickpeas overnight, or at least 8-10 hours. Drain and rinse once before cooking.
Cook times: Dried, Soaked & Canned Chickpeas
Dried (Unsoaked) Chickpeas: To make this chole recipe with unsoaked dried beans, adjust the pressure cooking time to 60 minutes at high pressure. Soaked Chickpeas: Rinse well then soak chickpeas overnight, or at least 8-10 hours. Canned Chickpeas: Rinse well and drain the canned chickpeas. Follow the recipe directions and reduce the pressure cooking time to 5 minutes at high pressure.
How to Make Chole Recipe
Here are the step-by-step instructions and photos using the Instant Pot, or any comparable electric pressure cooker:
1. Prep: Soak, Rinse & Drain Chickpeas
If using dried chickpeas/garbanzo beans, rinse and soak them in 4 cups of water, overnight, or at least 8-10 hours. Strain and rinse them once again before cooking. Skip soaking if using canned chickpeas. Rinse and drain them as well.
2. Saute Aromatics, Add Spices, Chickpeas & Water
3. Pressure Cook
Alternate 30-Minute Method Using Canned Chickpeas:
By using canned chickpeas, you can reduce the cooking time to less than half.
Rinse out the canned chickpeas. Follow the steps as written and add them to the pot as per instructions. Then, pressure cook everything for 5 minutes. Wait 10 minutes and then release the remaining pressure manually. Open the lid after the pin drops. It’s ready!
Serving Suggestions
Here are some of our favorite ways to enjoy Chole Masala:
Breads: Chole masala is best enjoyed with a puffed fry bread, called bhatura. But chole also tastes great with kulcha, poori, and naan, with a side of sweet and spicy lemon pickle.
Rice: Enjoy them with steamed basmati, or cumin rice.
Vegetable Sides and accompaniments: Serve along with a vegetable side dish like bhindi or aloo gobi. Popular accompaniments include Indian yogurt dips like boondi or cucumber raita, and kachumber salad.
Lower Carb Serving: Chickpeas contain carbs, so they don’t qualify for a low-carb meal, but you can certainly control the carbs on the sides. Pair along with Indian-style cauliflower rice, or keto roti for a lower-carb meal.
How to Store
Leftover chole can be stored in an airtight container and refrigerated for up to 4 days, or frozen for up to a month. To reheat, simply warm the desired portion in the microwave for a minute. If frozen, thaw it overnight in the refrigerator then warm it before using.
Recipe Tips & Notes
Skip the ghee for vegan. Simply use olive oil as the cooking fat to keep it completely plant-based. Use two textures of ginger. Minced ginger is for forming the base flavors of the curry, while julienned ginger adds texture and gentle heat. Customize the spice level. Remove the seeds from the serrano chiles before adding or skip them for a mild curry. To make it spicy, add ½ teaspoon of cayenne. Substitute amchur for lime juice. Amchur is dried mango powder, which is added for a tart flavor. If unavailable, add 1 teaspoon fresh lime juice towards the end. Use your preferred style of chickpeas. This curry can be made with dried & soaked, dried & unsoaked, as well as canned chickpeas/garbanzo beans. Adjust the pressure cook time as follows: Dried Soaked: 45 minutes; Dried Unsoaked: 60 minutes; Canned: 5 minutes. Add baking soda to make the chickpeas creamy. Optional, but it makes the chickpeas super soft and tender. Don’t forget the tea bags. Adding Indian tea bags for a rich-colored gravy is a cool trick passed down by my grandmother. Pull them out carefully after pressure cooking and discard them. I wouldn’t recommend adding any flavored tea bags here. Look for tamarind concentrate. Tamarind concentrate is added to achieve the iconic tangy flavors in this curry. Traditionally, dried pomegranate powder, called anardana, is used, but that is hard to find and doesn’t have a long shelf life. Tamarind concentrate is easily available in the global section of supermarkets and is a great alternative. Serve street-style with bhatura. This is the most authentic way to enjoy chole. But kulcha, poori, naan, basmati or cumin rice are all great options.
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