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chole chickpea curry in brown bowl with rice
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Punjabi or Amritsari Chole

Make this simple Indian chickpea curry in no time. A vegetarian curry dish that is perfect for weeknight meals.
Course Curry, Main Course
Cuisine Indian
Keyword Chickpea Curry
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 Serves
Calories 176kcal
Author Enozia Zehra

Ingredients

Ingredients for boiled chickpeas

  • 1 cup Chickpeas
  • 1 tsp Tea leaves
  • 2 Dry red chilies
  • 1 inch Cinnamon stick
  • 1 Black cardamom pod
  • 2 Bay leaves
  • Water as needed

Ingredients for the gravy

  • 2 tsp Ghee
  • 1 tsp Cumin seeds
  • 1 tsp Ginger chopped
  • 1 tsp Garlic chopped
  • 1 tsp Green chilies chopped
  • 1 cup Onions chopped
  • 2 cups Tomato puree
  • 1 tsp Turmeric powder
  • 1 tsp Coriander powder
  • ½ tsp Cumin powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala
  • 1 tsp Salt
  • Water as needed

For Garnish

  • 2 tbsp Coriander leaves chopped
  • 1 tsp Ginger julienne
  • 2 tbsp Pomegranate seeds

Instructions

  • In a stovetop pressure cooker, add chickpeas and water.
  • Tie tea leaves, dry red chilies, cinnamon sticks, black cardamom, and bay leaves in a small piece of muslin and add to the pressure cooker.
  • Cook for 7 to 8 whistles or between 25 and 30 minutes until the chickpeas are softened and cooked through.
  • Once cooked, drain the excess water and set aside the chickpeas.
  • In a medium skillet, heat ghee over medium heat. Cook until the cumin seeds begin to crackle.
  • Add in the fresh ginger, garlic, and green chiles, then saute for 1 to 2 minutes.
  • Next, add in the chopped onions and cook, stirring regularly, for 3 to 4 minutes until the onions are translucent.
  • Pour in the tomato puree/sauce and cook until the moisture has mostly evaporated for 4 to 6 minutes.
  • Add in the turmeric, coriander, cumin, red pepper flakes, garam masala, and salt, and stir to combine. Cook for 1 minute.
  • Stir in the chickpeas until well combined.
  • Add ¼ to ½ cup water and then let simmer for 5 to 6 minutes until it has reached the desired thickness you prefer.
  • Serve with rice, naan, and a garnish of coriander, pomegranate, and fresh ginger.

Notes

This can be made using the Instant Pot instead of a stovetop pressure cooker.  Simply add the chickpeas and 2 cups water to the Instant Pot and set to manual high pressure for 30 minutes.  Let naturally release for 10 minutes then release the remaining pressure and continue as followed.

Nutrition

Calories: 176kcal | Carbohydrates: 31g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 641mg | Potassium: 828mg | Fiber: 8g | Sugar: 11g | Vitamin A: 855IU | Vitamin C: 19mg | Calcium: 74mg | Iron: 5mg