Punjabi chole is chickpeas cooked dark, thick and tangy, the curry served with fluffy bhature at breakfast stalls and weddings across North India. Many cooks boil the chickpeas with a tea bag for colour. This version gets the same dark brown and a sharper tang from dried amla, anardana and slowly browned onions, with black cardamom for a smoky note.
Why this recipe works
- Dried amla in the cooking water darkens the chickpeas and adds sourness while they soften, so the colour runs right through them.
- Toasting anardana with the ground spices deepens both its colour and its fruity tang before it reaches the masala.
- Simmering uncovered in the chickpea liquid reduces the gravy until it is thick and clings to every chickpea.
Method
Rinse the chickpeas and soak them in the 750 ml soaking water for 8 to 10 hours, or overnight, until doubled in size. Drain and discard the water.
Put the chickpeas in a pressure cooker with the 750 ml cooking water, dried amla, black cardamom, cinnamon, bay leaves and 1 tsp salt. Bring to the first whistle on high heat, then cook on low for 20 minutes and let the pressure drop naturally, about 15 minutes. A chickpea should squash easily between finger and thumb, and the liquid should be tea-brown.
Tip: No pressure cooker? Simmer the chickpeas and whole spices in a covered pot with 1.25 litres of water for 1.5 to 2 hours, adding the amla once they begin to soften, and topping up with hot water, until the chickpeas are soft.
While the chickpeas cook, toast the anardana powder, ground coriander and ground cumin in a dry frying pan over low heat for 1 to 2 minutes, stirring constantly, until a shade darker and toasty-smelling. Tip onto a plate at once so they do not scorch.
Heat the oil in a heavy pan or kadhai over medium heat. Add the cumin seeds and sizzle for 20 to 30 seconds, then add the onions and cook for 12 to 15 minutes, stirring often, until evenly dark brown but not black. Add the ginger, garlic and green chillies and stir for 1 minute.
Tip: Most of the dark colour starts here. Pale golden onions give a paler, sweeter chole, so keep going until they are the colour of strong tea.
Turn the heat to medium-low and stir in the toasted spice mix, chilli powder and black pepper with 2 tbsp water for 1 minute.
Add the tomato purée and 0.5 tsp salt and cook over medium heat for 8 to 10 minutes, stirring often, until the masala is thick, dark and the oil separates at the edges.
Lift out the amla, black cardamom, cinnamon and bay leaves. Add the chickpeas with all their cooking liquid, topped up with water to about 400 ml if needed, and bring to the boil. Mash a few chickpeas against the side of the pan, then simmer uncovered over medium-low heat for 15 to 20 minutes, stirring every few minutes, until the gravy is thick, dark brown and clings to the chickpeas.
Stir in the garam masala, simmer for 2 minutes and taste for salt and tang. Rest off the heat for 10 minutes, then top with the ginger matchsticks and coriander. Serve with bhature, puri or jeera rice.
Swaps & substitutions
- Dried chickpeas → 2 tins of chickpeas (400 g each, about 480 g drained): Rinse, then simmer them for 20 minutes in 400 ml water with the amla, whole spices and 0.5 tsp salt to pick up the colour before step 7. Skip the soak.
- Dried amla → 1 extra tsp anardana powder: Add it to the spice mix. The tang is similar, but the chickpeas themselves stay a little lighter.
- Anardana powder → Amchur (dry mango powder, 1 tsp): Add it with the garam masala instead of toasting it. Just as tangy but adds no colour.
- Neutral oil → Ghee: Richer, but no longer vegan.
Storage & reheating
Cool within 2 hours and refrigerate in a covered container for up to 3 days; the flavour deepens by the next day. Reheat with a splash of water until steaming hot all the way through. Chole freezes well for up to 3 months.
Frequently asked questions
How do I make chole dark without tea bags?
Three things here do the job of the tea. Dried amla cooked with the chickpeas darkens them and adds sourness; toasted anardana powder adds a dark colour and fruity tang; and onions browned for 12 to 15 minutes give the gravy its deep brown base. Black cardamom adds smoky depth rather than much colour. Cooking in an iron kadhai darkens chole further.
Which ingredient makes chole tangy?
Amla and anardana. Amla gives a sharp, slightly astringent sourness while the chickpeas cook, and anardana gives a fruity tang to the masala. If you have neither, use 1 tsp amchur at the end and serve with lemon wedges.
Can I make chole without a pressure cooker?
Yes. After soaking, simmer the chickpeas with the amla and whole spices in 1.25 litres of water in a covered pot for 1.5 to 2 hours, topping up with hot water, until a chickpea squashes easily. Then carry on from step 3.
Why are my chickpeas still hard?
Old chickpeas, hard water or a short soak. Soak for the full 8 to 10 hours and cook until they squash easily before adding them to the masala. In hard-water areas, a quarter teaspoon of baking soda in the cooking water helps them soften.
Where do I find dried amla and anardana?
Both are sold in Indian grocers and online. Dried amla comes as dark, leathery pieces; anardana is sold as whole dried seeds or ground powder. Grind whole seeds in a spice grinder and store both in an airtight jar.
Which allergens does this contain?
None of the main listed allergens: no milk, nuts, wheat or mustard, and no hing, which often contains wheat. Chickpeas are legumes, and a few people are allergic to them.
Nutrition
| Calories | 340 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 45 g |
| Fat | 14 g |
| Fibre | 10 g |
| Sodium | 894 mg |
More in Punjabi Recipes and Indian Curry Recipes. Learn the technique: How to Make a Curry Base (Bhuna Masala), Indian Spices: A Practical Guide.
