Try this quick and flavorful Punjabi Chole recipe made effortlessly in a pressure cooker! This beloved North Indian dish features tender chickpeas simmered in a rich and aromatic onion-tomato masala, enhanced with warm spices like cumin, coriander, amchur, and garam masala. The pressure cooker speeds up the process, infusing the chole with deep flavors while keeping the chickpeas soft and perfectly cooked.
Whether you serve it with fluffy bhatura, buttery naan, flaky paratha, or steamed basmati rice, this protein-rich curry makes for a wholesome and satisfying meal. It’s an ideal dish for both everyday dinners and festive occasions—comforting, hearty, and delicious.
This one-pot recipe is a time-saver without compromising on taste and authenticity. Make a big batch and store leftovers, as the flavors deepen and taste even better the next day. It’s also naturally vegan and gluten-free, making it a versatile option for a variety of dietary preferences.
Taste & Texture:
- Perfectly Tender Chickpeas: Each chickpea is perfectly cooked in a pressure cooker—tender and creamy inside while still maintaining its shape. The texture melts in your mouth, making every bite satisfyingly hearty.
- Flavorful Gravy: The rich, medium-spiced gravy is a delightful balance of warmth and zest. Crafted from a slowly sautéed onion-tomato mixture, this dish delivers a gentle tang that enriches the flavor and leaves a lasting impression.
- Aromatic Seasoning: Elevated with the bold aroma of freshly ground homemade spices, this chole boasts a deep, authentic North Indian flavor. The roasted cumin, amchur, and garam masala add layers of complexity, making the dish irresistibly fragrant and flavorful.
Ingredient Notes
- Chickpeas – The Star Ingredient:
- Opt for dried white chickpeas (kabuli chana) rather than canned ones for authentic flavor and texture. Let them sit in plenty of water overnight so they soften properly and cook evenly the next day.
- Why Soak?
- Overnight soaking not only cuts down pressure cooking time but also preserves delicate, water-soluble nutrients. It makes digestion easier and results in creamier chickpeas with better flavor absorption.
- Forgot to Soak? Try This Quick-Soak Hack:
- Place the chickpeas in a large pot and cover them generously with water, ensuring they are fully submerged for proper cooking.
- Bring to a vigorous boil and let it roll for 2–3 minutes.
- Turn off the heat, cover tightly, and let the chickpeas rest for about 1 hour.
- After resting, they’ll be plump and ready to cook, just like they would after soaking overnight.
- Homemade Chole Masala – Bursting with Aroma:
- Lightly toast whole spices such as cinnamon, bay leaves, black and green cardamom, cloves, and peppercorns in a dry pan until aromatic. Cool and grind to a fine powder.
- This spice blend, inspired by traditional recipes from Amritsar’s iconic dhabas, brings a deep and smoky flavor that store-bought mixes often lack.
- Shortcut Tip:
- Pressed for time? Use a quality store-bought chole masala or prepare a big batch of homemade masala to store for later.
- Supporting Ingredients That Matter:
- Red Onions: Best for chole due to their mildly sweet flavor that balances the spices.
- Opt for bright red, fully ripe tomatoes to naturally sweeten the dish and enhance the thickness and depth of the gravy.
- Amchur and Anardana: Contribute the signature tanginess that gives Punjabi chole its classic, authentic flavor profile.
- No amchur? Use lemon juice for a similar tangy punch.
Step-by-Step Instruction:
Preparation:
1) Wash the Chickpeas Properly: Begin by placing the dry chickpeas (also known as chole) in a bowl or colander. Rinse them thoroughly under cold, running water to remove dust, debris, and surface starch. It’s best to wash them 2–3 times until the water runs completely clear, ensuring cleanliness and better taste post-cooking.
2) Overnight Soaking of Chickpeas: Place the rinsed chickpeas in a deep bowl and add enough water to cover them by 2–3 inches. Allow them to soak for at least 8 hours or overnight without disturbance. During this time, they will absorb water, soften, and nearly double in volume. This step is essential for reducing cooking time and improving digestibility. After soaking, drain the water and discard it before cooking.
3) Roast Whole Spices to Make Masala: In a dry skillet or small pan, add whole spices such as bay leaves, black cardamoms, cloves, black peppercorns, and a cinnamon stick. Roast them over a low to medium flame for around 2 minutes, stirring occasionally. As soon as the spices start to release their aromatic oils and become fragrant, remove the pan from the heat to avoid burning.
4) Cool and grind the Spices: Spread the freshly roasted spices on a plate and allow them to cool completely. Once they reach room temperature, grind them into a fine, fragrant powder using a spice grinder, blender, or mortar and pestle. This homemade spice blend forms the heart of the dish and gives Punjabi chole its signature depth of flavor.
5) Chop Ingredients for Base Puree: Take fresh red onions, ripe tomatoes, peeled ginger, garlic cloves, and green chilies. Roughly chop all the ingredients into medium-sized pieces. This preparation step helps your blender process the mix more efficiently and evenly.
6) Blend into a Smooth Puree: Transfer the chopped ingredients into a blender and process until you achieve a smooth, lump-free mixture. Blend until the mixture turns into a silky, lump-free puree. This onion-tomato base, enhanced by the sharpness of ginger and heat of green chilies, adds body, richness, and a balanced tang to the curry.
Making Punjabi Chole Recipe:
1) Heat Oil and Temper Cumin Seeds:
Begin by heating a few tablespoons of oil in a pressure cooker over a medium flame. When the oil is sufficiently heated, add cumin seeds and let them sizzle until they begin to pop and emit their warm, nutty fragrance.
2) Add Onion-Tomato Puree:
Gently pour the prepared onion-tomato-ginger-garlic-green chili puree into the cooker. Sprinkle a small amount of salt to speed up the cooking process and enhance the flavors. Be cautious, as the mixture tends to splatter—partially covering the lid helps keep your kitchen clean. Sauté the mixture until it thickens and the oil visibly separates from the masala, indicating it’s fully cooked.
3) Spice it Up:
Now, add the remaining salt, turmeric powder, red chili powder, coriander powder, anardana powder, and the freshly ground spice mix you prepared earlier. Stir well to blend all the spices into the masala base.
4) Cook the Masala Further:
Continue sautéing for about a minute. You’ll begin to see the masala becoming glossy and oil releasing along the edges—a sign that your spices are well-cooked.
5) Add Soaked Chickpeas:
Strain the soaked chickpeas and incorporate them into the prepared masala base, mixing well to coat them evenly. Stir to coat the chickpeas evenly with the flavorful masala.
6) Add Water and Pressure Cook:
Pour enough water to cover the chickpeas by about an inch. Secure the lid of the pressure cooker and cook on medium heat for 20–25 minutes. For those using an Instant Pot, set it on Manual or Pressure Cook mode for 35 minutes.
7) Natural Pressure Release:
Once cooked, allow the pressure to release naturally. Carefully open the lid once all the pressure has escaped. You’ll notice a rich layer of oil floating over the gravy—this signals that the chole is perfectly cooked.
8) Check and Adjust Consistency:
Stir the chole well and check if the chickpeas are tender yet firm. Adjust the gravy:
- If it’s too thin, gently mash a few chickpeas using the back of a ladle and simmer until the gravy thickens to your liking.
- If it’s too thick, add some hot water and let it simmer for 2–3 minutes.
9) Finish with Amchur Powder:
Sprinkle in the amchur powder at the end to add a final touch of tangy flavor. Mix thoroughly to infuse the chole with this signature taste.
10) Garnish and Serve:
Turn off the heat, garnish with freshly chopped cilantro, and your aromatic Punjabi Chole Masala is ready to be served hot with bhature, naan, jeera rice, or paratha!
How To Serve Punjabi Chole?
1) Serve with Traditional Indian Breads:
Pair this flavorful Punjabi Chole with deep-fried bhatura, fluffy puri, soft parathas, or buttery garlic naan. Every type of bread brings its own distinct flavor and texture, enhancing the overall richness and satisfaction of the meal.
2) Don’t Skip the Sides:
Enhance the dining experience by adding thinly sliced red onions or crisp onion rings on the side. A few lemon wedges will add brightness and help balance the spices in the curry.
3) Add a Tangy Touch:
Complement your chole with a spoonful of spicy mango pickle or mixed achar. The tangy, salty flavors offer a great contrast and make each bite more exciting.
4) Cool It Down:
To balance the warmth and spice of the chole, serve it with a glass of chaas (spiced buttermilk) or salted lassi. These cooling beverages aid digestion and round out the meal beautifully.
5) Give it a Street Food Twist:
Get innovative and use this Punjabi Chole as a base for Indian street food favorites like aloo tikki chole or samosa chaat. Just layer crispy potato patties or broken samosas, pour hot chole on top, and garnish with chutneys, yogurt, and sev for a mouthwatering chaat experience.
