How to Make Indian Chickpea Curry in Easy Steps
Follow easy & simple steps to learn how to cook Dhaba / Restaurant style Punjabi Chole recipe at home:
Servings Prep Time
4People 15Minutes
Cook Time
20Minutes
Servings Prep Time
4People 15Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Soak Chick peas in water overnight or at least 4-5 hours
  2. Make Sure Your Spices are Ready
  3. In a pressure cooker put the pre-soaked Kabuli Chana (chick peas) & add 3-4 cups water so that the chickpeas are completely immersed in water.
  4. Add half of the given salt quantity and add any one of the following i.e. either two tea bags or tea tied in a muslin cloth or two pieces of pomegranate peels. Pressure cook for 8 to 10 whistles
  5. After pressure cooking / boiling the leave the cooker to release the steam and open once the steam is released. The chickpeas will turn dark in color. Do not throw away this water. This is what adds taste to the dish. Remove the Pomegranate peels or tea bags.
  6. In a pan saute the green chilies and ginger using clarified butter or Ghee, for approximately 1 minute. Make sure to save some raw chilies and ginger for garnishing.
  7. Add Jeera Powder/Cumin Powder, Red Chilli Powder, Haldi/Turmeric Powder, Chana Masala, remaining Salt and half cup of water. Stir for few seconds.
  8. Add the boiled Chana/Chickpeas with its water, from Step 5 to the pan. Stir to mix the Saute Ginger, Green Chilies & Spices with the Chick Peas.
  9. Add water according to your preference of curry quantity and let it cook it for 15 – 20 minutes a low flame.
  10. Plate it well and Garnish with Julienne Cut Raw Chilies and Ginger.
Recipe Notes

Contact Chef: Payal Jethani

Served With: Bhatura, Stuffed or Plain or Butter Naan, Stuffed or Plain Kulcha or Steamed Rice. Boondi Raita, Mango Pickle and onions are good side dishes to be served with Punjabi Chole.

Side Dip: Coriander Chutney also goes well as a side dip to add to the taste.

Tips: Make sure to Julienne Ginger and Green Chilies Properly.