Authentic Onion-Garlic-Free Punjabi Chole Recipe
1 hour
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About Authentic Onion-Garlic-Free Punjabi Chole Recipe
Experience the rich, aromatic flavors of traditional Punjabi Chole, crafted without onions or garlic. This recipe, inspired by a family favorite, delivers a hearty and flavorful chickpea curry perfect for pairing with fluffy baturas or steamed rice. The secret lies in the careful blend of warming spices and a tangy tomato-based gravy.Unlike many versions, this recipe focuses on the pure essence of Punjabi spices, creating a deep and complex taste that will tantalize your taste buds. Get ready to savor a truly authentic culinary experience.Enjoy this easy-to-follow recipe, a delicious vegetarian option for any meal.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Chickpeas & Soaking
- 1 cup Kabuli Chana soak overnight in plenty of water., white chickpeas
Spices for Cooking the Chickpeas
- 3 Cardamom Pods green
- 1 Cinnamon Stick
- 4 Cloves
- 5-7 Peppercorns black
- 1 tbsp Tea Leaves black
Spice Paste & Tempering
- 1 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 1 tsp Chili Powder adjust to your spice preference., red
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Chana Masala optional, for a deeper flavor.
- 1 inch Ginger finely grated or minced.
- 2 Chilis finely minced, adjust to your spice preference., green
Instructions
Prepare the Chickpeas
- Soak the Kabuli chana overnight. Next day, pressure cook the chickpeas for 4-5 whistles. In a small muslin cloth, tie together the cardamom pods, cinnamon stick, cloves, and peppercorns. Add this spice bag to the pressure cooker while cooking.
Prepare the Spice Paste
- In a kadai or large pan, heat the oil. Add the cumin seeds and let them crackle. Add the grated ginger and minced green chilies, sauté briefly. Add the red chili powder, coriander powder, garam masala, and chana masala (if using). Mix well and sauté for about a minute.
Add Tomatoes and Simmer
- Stir in the grated tomatoes. Keep stirring until the tomatoes soften and release their oil, about 5-7 minutes.
Combine and Finish
- Add the cooked chickpeas to the kadai, along with their cooking liquid (reserve some for gravy consistency). Stir gently to combine. Simmer for 5-10 minutes to allow flavors to meld. Adjust the consistency by adding more cooking liquid if needed. Stir in salt to taste.
Garnish and Serve
- Garnish with fresh cilantro. Serve hot with baturas, rice, or naan.
Recipe Notes
Expert Tips for Perfect Punjabi Chole
- For a richer flavor, toast the spices (cumin, coriander, chili powder, garam masala) lightly in a dry pan before adding them to the oil.
- Don't overcook the chickpeas; they should be tender but not mushy. Adjust the pressure cooking time based on your chickpeas' age and firmness.
- Adding a squeeze of lemon juice at the end brightens the flavors and balances the spices.
- If your gravy is too thick, adjust the consistency with a little water or reserved chickpea cooking liquid.
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Recipe Nutrition
Calories: 128kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 88mgPotassium: 163mgFiber: 5gSugar: 3gVitamin A: 356IUVitamin C: 4mgCalcium: 42mgIron: 3mg
Jiya Makhija
Articles: 42
4 Comments
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This looks so inviting! Thank you.
What a delicious recipe! Thanks for posting.
This looks so tasty! Thank you.
Yum! This recipe is a must-try.