By Krati Purwar
June 23, 2025
There is nothing like Punjabi chhole when it comes to looking for a curry-based gravy to pair with rice. They are spicy, rich in protein, and taste delicious. Note this recipe to replicate Punjabi chhole at your home.
For Chhole 2 cups water 1 cup chickpeas 1 bay leaf, tea bag 2 cloves 1-inch cinnamon 1 black cardamom 4 green cardamoms For Spice Powders ¾ tsp garam masala ½ tsp red chilli powder 1 tbsp chhole masala 1 tsp kasur methi ⅛ tsp turmeric powder ½ tsp amchur powder
For Whole Spices 1-inch cinnamon 2 cloves, green cardamoms 1 bay leaf For Gravy 1 slit green chilli 2 tbsp oil 1.5 cups onions Salt to taste 1 cup tomatoes 1 tbsp ginger-garlic, ghee For Tempering ¼ tsp hing 2-4 green chillies ½ inch ginger 2 tbsp coriander leaves
Pressure cook overnight soaked chhole with tea bags and other ingredients mentioned in the list.
Meanwhile, dry roast whole spices for chhole and grind them into a powder or coarse blend.
Heat oil in a kadhai and saute onions with green chillies, ginger-garlic paste, and turmeric powder.
Add tomatoes, chhole, and powdered spices. Cook the ingredients until the oil is released.
Temper the chhole and enjoy them with either roti, paratha, or rice.