By Aditi Saraswat
May 22, 2026
Few dishes feel as relaxing on slow weekends as a bowl of spicy Punjabi chole masala paired with bhature, rice, or parathas. The rich gravy, soft chickpeas or chole and the warmth of spices make it deeply satisfying without you having to go for takeaway.
2 cups chickpeas (soaked overnight) 2 onions, finely chopped 3 tomatoes, pureed 1 tbsp ginger-garlic paste 2 green chillies, chopped 2 tbsp oil or ghee 1 black tea bag 1 bay leaf 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp red chilli powder 2 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala 2 tsp chole masala Salt to taste Fresh coriander for garnish 1 tbsp butter (optional) Lemon wedges for serving
Pressure cook the soaked chickpeas with a little salt and a tea bag until 4 to 5 whistles.
In a pan, heat oil and add cumin and bay leaf, then cook the chopped onions until appears golden, but not burnt.
Now, to this, add ginger-garlic paste, tomatoes and all powdered spices, then cook the base until you see the oil separates from the masala.
Once the base gets cooked properly, add boiled chickpeas with some cooking water and let everything simmer on a low flame so that the chickpeas soak up the masala.
Lightly mash a few chickpeas in the pan to naturally thicken the gravy and give it a restaurant-style, creamy texture.
Lastly, add butter, chopped coriander, and lemon juice on top, and serve with hot bahturas, roti, or rice.