Authentic Punjabi Chole Recipe: Spiced Chickpea Curry with Tea-Infused Depth
7 hours 40 minutes
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About Authentic Punjabi Chole Recipe: Spiced Chickpea Curry with Tea-Infused Depth
Experience the rich, aromatic flavors of authentic Punjabi Chole, a beloved North Indian chickpea curry. This recipe elevates the classic dish with a unique twist: brewing strong tea directly with the chickpeas during cooking. This imparts a deep, dark color and an intensely satisfying flavor profile that sets it apart.
Tender white chickpeas (Kabuli Chana) simmer in a fragrant blend of spices, including a homemade Chole Masala (recipe included!), onions, ginger, and garlic. The result is a deeply flavorful and satisfying curry, perfect for breakfast, brunch, or a festive meal.
Traditionally served with fluffy Bhatura (puffed Indian flatbread), this combination is a street food sensation. This recipe provides a simple, step-by-step guide to making both the Chole and Bhatura from scratch. Don't forget to soak your chickpeas overnight for the best texture!
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Recipe Time & More
Prep7 hours
Cook40 minutes
Total7 hours 40 minutes
Ingredients
For the Chole Masala (Spice Blend)
- 2 tbsp Coriander Seeds
- 2 tbsp Cumin Seeds
- 1 tsp Peppercorns black
- 1 Cardamom black, lightly crushed
- 3 Bay Leaf
- 1 tsp Cloves
For the Chole
- 500 gm Chickpeas kabuli chana, soaked overnight in ample water
- 2 Tea Bags strong black tea bags
- 1 cup Water for brewing tea
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Salt or to taste
- 4 tbsp Oil vegetable or canola oil
- 4 tbsp Ginger-Chili Paste
- 2 tbsp All-Purpose Flour
- 2 tbsp Tamarind Paste
- 3 Onion grated, medium-sized
- 3 Potato and cubed, boiled, medium-sized, peeled
- 4 Tomato chopped
- 2 tsp Chili Powder
- 1 tbsp Garam Masala
- 3 tsp Nigella Seeds kalonji
- 3 tsp Pomegranate Seeds for garnish
- 1 Onion for garnish, sliced
Instructions
Prepare the Chole Masala
- Dry roast coriander seeds, cumin seeds, black peppercorns, black cardamom, bay leaves, and cloves in a pan until fragrant and lightly browned. Cool completely and grind into a fine powder using a spice grinder or mortar and pestle.
Cook the Chickpeas
- Pressure cook the soaked chickpeas with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt until tender. Brew strong tea using the tea bags and 1 cup of water. Add the tea to the cooked chickpeas.
Sauté Aromatics and Spices
- Heat oil in a heavy-bottomed pan or pot. Add the prepared Chole Masala and roast until dark brown and fragrant. Add grated onion, ginger-chili paste, and chopped tomatoes. Cook for 3-4 minutes until softened.
Combine and Simmer
- Add the cooked chickpeas (including the tea), tamarind paste, cubed potatoes, chili powder, and garam masala. Stir well. Add water as needed to achieve your desired consistency. Simmer for another 3-4 minutes, ensuring all ingredients are well combined.
Garnish and Serve
- Taste and adjust salt. Garnish with pomegranate seeds and sliced onions. Serve hot with Bhatura, Naan, or as a chaat topping.
Recipe Notes
Expert Tips for the Best Chole:
- Soaking the chickpeas overnight is crucial for achieving a tender and flavorful curry. If you're short on time, soak them for at least 6-8 hours.
- Adjust the amount of chili powder to control the spiciness level according to your preference.
- For a deeper, richer flavor, consider using homemade ginger-chili paste.
- Don't be afraid to experiment with other spices! A pinch of asafoetida (hing) or a few curry leaves can add another layer of complexity.
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Recipe Nutrition
Calories: 267kcalCarbohydrates: 34gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 190mgFiber: 8gSugar: 6g
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3 Comments
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Absolutely fantastic! Thanks for the recipe.
Such a scrumptious dish! Thank you.
This looks so good! Appreciate the share.