Delhi-style chole is a flavorful Punjabi chickpea curry made with tender chickpeas simmered in a spiced onion-tomato gravy. Known for its rich, slightly tangy taste and dark color, it’s one of the most popular North Indian dishes and is often served with bhature, kulcha, naan, or jeera rice for a satisfying meal.
What makes Delhi-style chole different from a regular chickpea curry is its bold spice blend, slow-cooked masala, and signature dark color, traditionally achieved by adding tea bags or dried amla during the cooking of the chickpeas. The result is a hearty, protein-rich curry with layers of flavor that develop beautifully as it simmers.
. If you enjoy classic Punjabi comfort food, you may also like my Dal Makhani, Rajma Masala, Punjabi Kadhi, Matar Chaat, or Jeera Rice recipes, which pair perfectly with this dish and make a complete North Indian meal.Looking for more traditional Punjabi dishes? Explore my collection of authentic Punjabi recipes.
Jump to:
- What Is Delhi Style Chole?
- What Makes Delhi Style Chole Different From Chana Masala?
- Why You'll Love This Recipe
- Why Is Delhi Style Chole Dark in Color?
- Ingredients You'll Need
- How to Make Delhi Style Chole
- Expert Tips for Authentic Punjabi Chole
- Common Mistakes to Avoid
- What to Serve With Delhi Style Chole
- Variations of Chole Recipe
- Storage and Reheating Tips
- Is Chole Healthy?
- Frequently Asked Questions
- 🎥 Watch the 60-Second Version
- Other Chickpea Recipes
- Delhi Style Chole Recipe (Punjabi Chole Masala)
What Is Delhi Style Chole?
Delhi-style chole is a North Indian chickpea curry made with kabuli chana (white chickpeas), onions, tomatoes, and a blend of aromatic spices. While many people use the terms chole and chana masala interchangeably, traditional Punjabi chole tends to have a darker color, stronger spice profile, and a more pronounced tangy flavor.
The dish is especially popular in Delhi, Punjab, and surrounding regions, where it is commonly served as part of the famous chole bhature combination. Over time, every family has developed its own version, but the key elements remain the same—soft chickpeas, a flavorful masala, and a slow simmer that allows all the spices to meld together.
What Makes Delhi Style Chole Different From Chana Masala?
Although both dishes use chickpeas as the main ingredient, there are a few noticeable differences.
| Delhi Style Chole | Chana Masala |
|---|
| Darker gravy | Usually lighter in color |
| Stronger Punjabi spice profile | More balanced everyday flavor |
| Often made using tea bags or dried amla | Usually does not use tea |
| Commonly paired with bhature or kulcha | Often served with rice or roti |
| Street-food influence | Home-style preparation |
The result is a curry that's richer, deeper, and more intense in flavor than a typical chana masala.
Why You'll Love This Recipe
- Authentic Punjabi flavors without complicated techniques
- Soft, creamy chickpeas in a thick and flavorful gravy
- Perfect for meal prep and freezer-friendly
- Naturally vegetarian and vegan
- Easy to customize based on your preferred spice level
- Tastes even better the next day
Whether you're preparing a weekend feast or looking for a hearty weeknight dinner, this recipe delivers restaurant-quality results with simple ingredients.
Why Is Delhi Style Chole Dark in Color?
One of the most distinctive characteristics of Punjabi chole is its rich brown color.
Traditionally, cooks add tea bags or black tea leaves while boiling the chickpeas. The tea gently darkens the chickpeas and cooking liquid, creating the signature appearance associated with street-style chole. Some recipes also use dried amla (Indian gooseberry), which contributes both color and a subtle tanginess.
The color also develops naturally as onions are cooked until deeply golden and the masala is allowed to caramelize properly. This slow cooking process not only enhances the appearance but also creates the deep, complex flavor that makes Delhi-style chole so memorable.
Don't worry if you don't have tea bags on hand. The recipe will still be delicious, though slightly lighter in color.
Ingredients You'll Need
1. Amla/Gooseberry: Adding gooseberry gives a nice tart flavor to the overall recipe. When gooseberries are added to chickpeas with tea leaves, it gives a nice brown color.
2. Black Tea Leaves: These are added only to give brownish color to the chickpeas. Chole
3. Chickpeas (Kabuli Chana): Dried chickpeas are ideal for this recipe because they absorb the flavors of the masala more effectively and develop a creamier texture after cooking. If you're short on time, canned chickpeas can be used, though the final result may be slightly different.
4. Spices: A combination of roasted cumin powder, coriander, garam masala, red chili powder, chana masala, and anardana powder creates the signature taste. Each spice contributes a layer of warmth, earthiness, or tanginess.
5. Onion-Tomato Base: The onion-tomato masala forms the foundation of the curry. Cooking it properly is one of the most important steps for developing rich flavor.
Optional Ingredients for Authentic Flavor
- Tea bags
- Dried amla
- Kasuri methi
- Black cardamom
These ingredients aren't strictly necessary, but they help recreate the flavor of traditional Delhi street-style chole.
How to Make Delhi Style Chole
Making authentic Delhi-style chole is easier than it looks. The secret lies in cooking the chickpeas until perfectly tender and allowing the onion-tomato masala to develop deep flavor before combining everything together.
1. Step 1: Soak the Chickpeas - Rinse 1 cup dried chickpeas thoroughly under running water. Transfer them to a large bowl and cover with plenty of water, as they will nearly double in size while soaking.
Let them soak overnight or for 6-8 hours or overnight.
2. Step 2: Cook the Chickpeas - Drain the soaked chickpeas and transfer them to a pressure cooker.
Add:
- 4 cups water
- 1 teaspoon salt
- 2 tea bags (optional)
- Whole Spices
Pressure-cook on the stove-top for 16 whistles (for deep color), or until the chickpeas are completely soft and easy to mash between your fingers. Pressure cook in an Instant Pot at High pressure for 45 minutes to 1 hour.
Once cooked, discard the tea bags and spices, and reserve about 1 cup of the cooking liquid. This flavorful liquid will help create a rich gravy later.
Why This Step Matters
Soft chickpeas absorb spices more readily, creating the creamy texture that authentic Punjabi chole is known for.
3. Step 3: Prepare the Onion-Tomato Masala - Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan over medium heat. Sauté roughly chopped onions for 2-3 minutes until they start to change color. Then add ginger and garlic and cook for 1-2 minutes.
Then add the tomatoes and cook until they break down completely and the oil starts separating from the masala.
4. Step 4: Blend - Let the mixture cool, then blend it until smooth. Add this mix to the pan and cook until the desired consistency.
Pro Tip:
Well-cooked onions and tomatoes create the rich base that gives chole its restaurant-style flavor.
Cook until the tomatoes break down completely and the oil starts separating from the masala.
5. Add Spices - Then add:
- Red Chili Powder
- Coriander Powder
- Garam Masala
- Kashmiri Red Chili powder
- Roasted Cumin Powder
- Chana Masala
- Kasuri Methi
- Anardana Powder
If the masala looks dry, add 1–2 tablespoons of water to prevent the spices from burning.
Briefly cooking the spices helps release their aroma and deepen the curry's flavor.
6. Step 6: Combine the Chickpeas and Masala - Add the cooked chickpeas to the prepared masala along with liquid.
Mix everything thoroughly so the chickpeas are evenly coated.
Using the back of a spoon, lightly mash a few chickpeas directly in the pan.
This simple technique naturally thickens the gravy and creates the creamy consistency associated with Delhi-style chole.
Step 6: Simmer Until Flavorful
Bring the curry to a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally.
As the curry cooks, the chickpeas absorb the spices, and the gravy thickens. This slow-simmering stage is what transforms a good chole into a truly flavorful one.
Pro Tip:
Many Punjabi households believe chole tastes even better after resting for a few hours because the flavors continue to develop.
Expert Tips for Authentic Punjabi Chole
- Soak the Chickpeas Overnight: Proper soaking helps chickpeas cook evenly and achieve the soft texture needed for a great curry.
- Don't Rush the Onion Masala: Golden-brown onions add depth and sweetness. This step creates the foundation of the entire dish.
- Mash a Few Chickpeas: Lightly mashing some of the cooked chickpeas thickens the gravy naturally without adding flour or starch.
- Let the Curry Simmer: After combining the chickpeas with the masala, simmer for at least 15–20 minutes. This allows the flavors to develop fully.
- Taste Before Serving: Adjust salt, tanginess, and spice levels just before serving for the best balance.
Common Mistakes to Avoid
- Not Soaking the Chickpeas Long Enough: Properly soaked chickpeas cook more evenly and develop a creamy texture. An overnight soak of at least 8 hours is recommended.
- Undercooking the Chickpeas: The chickpeas should be soft enough to mash easily between your fingers. Undercooked chickpeas can ruin the texture of the final dish.
- Rushing the Onion-Tomato Masala: The masala is the heart of the recipe. Take the time to cook the onions until golden brown and the tomatoes until the oil separates.
- Skipping the Final Simmer: A good simmer lets the chickpeas absorb the gravy's flavors and helps thicken the curry naturally.
- Making the Gravy Too Thin: Delhi-style chole should have a rich, thick consistency. Mashing a few chickpeas into the gravy is one of the easiest ways to achieve this.
What to Serve With Delhi Style Chole
One reason chole is so popular is its versatility. While it is most famously paired with bhature, there are several delicious ways to serve it depending on the occasion.
1. Bhature: The classic combination of chole bhature is arguably one of the most loved street foods in North India. Soft, fluffy fried bread beautifully balances the spicy and tangy flavors of the curry.
2. Kulcha: Chole is traditionally served with Amritsari kulcha, a soft stuffed flatbread that pairs perfectly with the rich and spicy gravy.
3. Rice: If you're looking for a lighter meal, serve chole with rice/ jeera rice. The subtle cumin flavor complements the robust spices in the curry without overpowering them.
4. Naan or Roti: For an everyday dinner, naan, naan bowl, tandoori roti, or whole-wheat chapati works wonderfully with this dish.
5. Onion Salad and Pickles: A simple side of sliced onions, lemon wedges, green chilies, and Indian pickles adds freshness and contrast to the rich curry.
Variations of Chole Recipe
- Dhaba-style chole: Dhaba-style chole is richer and spicier than the traditional version. It often includes additional ghee and a more intense tempering of spices.
- No Onion No Garlic Chole: This variation is commonly prepared during fasting periods or religious festivals. The gravy relies heavily on tomatoes, ginger, and spices for flavor.
- Instant Pot Chole: An Instant Pot makes the process much quicker while still producing tender chickpeas and a flavorful gravy.
- Low Oil Chole: For a healthier version, reduce the oil and use a non-stick pan. The curry will still develop plenty of flavor through slow cooking.
- Amritsari Chole: This version is slightly drier, darker in color, and often served with kulcha instead of bhature.
Storage and Reheating Tips
Leftover chole should be refrigerated promptly and stored according to safe storage guidelines for cooked foods.
- Refrigerator Storage: Store leftover chole in an airtight container in the refrigerator for up to 4 days.
- Freezing Instructions: This curry freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Reheat gently over medium heat on the stovetop. Add a splash of water if the gravy has thickened too much during storage.
- Make-Ahead Tip: Like many Indian curries, chole often tastes even better the next day because the spices have more time to develop and meld together.
Is Chole Healthy?
Yes, chole can be a nutritious addition to your diet.
Chickpeas are naturally rich in protein, fiber, and several important minerals. According to Harvard's guide to the health benefits of chickpeas, legumes may support heart health and help improve overall diet quality.
When paired with whole wheat roti or a side salad, chole becomes a balanced and satisfying meal. To make it even lighter, reduce the amount of oil and serve it with rice or roti instead of fried bread.
Frequently Asked Questions
Although the terms are often used interchangeably, Delhi-style or Punjabi chole typically has a darker color, tangier flavor, and richer spice profile than a standard chana masala. Traditional chole is also often cooked with tea bags or dried amla to achieve its signature appearance.
The characteristic dark color of Punjabi chole usually comes from cooking the chickpeas with tea bags, black tea leaves, or dried amla. Deeply caramelized onions and slow-cooked masala also contribute to the rich brown color.
Yes, canned chickpeas work well when you're short on time. Simply rinse and drain them before using. Since they are already cooked, you'll only need to simmer them in the masala long enough to absorb the flavors.
Delhi-style chole is traditionally served with bhature or kulcha, but it also pairs beautifully with jeera rice, naan, roti, or plain basmati rice. A side of sliced onions, lemon wedges, and pickles completes the meal.
Absolutely. In fact, chole often tastes even better the next day, as the spices have more time to meld. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
🎥 Watch the 60-Second Version
⭐ Tried this Delhi Style Chole?
I'd love to hear how it turned out! Did you serve it with bhature, kulcha, or rice? Leave a comment below and let me know your favorite way to enjoy chole. Your tips and variations may help other readers, too!
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Delhi Style Chole Recipe (Punjabi Chole Masala)
Video
Ingredients
- 1 cup dried Chickpeas soaked for 6-8 hours
- 2 Whole Amla/ Gooseberries
- 1 ½ inch Cinnamon
- 2 Bay Leaf
- 1 teaspoon Black Tea Leaves wrapped in tea bag or tea infusser
- 2 Black Cardamoms
- Salt
- 3 Cups Water
For Chole Masala
- 1 Onion chopped
- 2 Tomatoes chopped
- 2-3 cloves Garlic
- 1 ½-inch Ginger
- 1 Green Chili (optional)
- 1-2 tablespoon Oil or Ghee
- 1 teaspoon Coriander Powder
- 1 tablespoon Garam Masala Powder
- 1 tbsp Chana Masala
- ¼ teaspoon Red Chili Powder
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Kasmiri Red Chili Powder or as needed
- ½ teaspoon Anardana Powder Dried Pomegranate Powder
- ½ tablespoon Kasuri Methi
- ¼ teaspoon Sugar
- ½ Onion sliced
- 1 ½-inch Ginger julienned
- 1 handful Cilantro chopped
- 2 tablespoon Mixed Pickle achaar or Green Chutney - optional
Equipment
Method
- Press Saute in Instant Pot, then add oil & ghee. When the oil is hot, add onions, and saute for 2-3 minutes or until onions start to change color.1 Onion chopped, 1-2 tablespoon Oil or Ghee
- When onions start to change color, add ginger and garlic, and cook for 1-2 minutes. Then add tomatoes and cook for 3-5 minutes or until they turn soft and mushy.2-3 cloves Garlic, 1 ½-inch Ginger, 1 Green Chili (optional), 2 Tomatoes chopped
- When the onion & tomatoes have cooled, blend them until smooth.
- Add the onion and tomatoes blend in the Instant Pot and add all the spices. Cook 3-5 minutes by stirring continuously.1 teaspoon Coriander Powder, 1 tablespoon Garam Masala Powder, 1 tablespoon Chana Masala, ¼ teaspoon Red Chili Powder, 1 teaspoon Roasted Cumin Powder, 1 teaspoon Kasmiri Red Chili Powder or as needed, ½ teaspoon Anardana Powder Dried Pomegranate Powder, ½ tablespoon Kasuri Methi, ¼ teaspoon Sugar
- Cancel Saute and de-glaze the pot. Add water and salt to the pot and stir. Add Chickpeas, Whole Spices, Amla, and a tea bag.1 cup dried Chickpeas soaked for 6-8 hours, 2 Whole Amla/ Gooseberries, 1 ½ inch Cinnamon, 2 Bay Leaf, 1 teaspoon Black Tea Leaves wrapped in tea bag or tea infusser, 2 Black Cardamoms, Salt, 3 Cups Water
- Close the lid, at the vent in the sealing position, pressure cook at high-pressure level for 1 hour.Tip: Chickpeas need to be really soft so they mash easily; that's why pressure-cook for 1 hour.
- Let pressure release naturally using NPR. When the valve goes down, open the lid. Using the back of a spoon or a ladle, mash the chickpeas lightly so that the curry consistency gets a little thicker.
- For Serving: Garnish with cilantro and ginger. Serve with sliced onion or Indian pickle. Serve with Indian Naan, Kulcha, or Rice.½ Onion sliced, 1 ½-inch Ginger julienned, 1 handful Cilantro chopped, 2 tablespoon Mixed Pickle achaar or Green Chutney - optional
- Add tea leaves to a tea bag and tie a knot.
- Take a pressure cooker and add Chickpeas with Salt, Whole Spices, Water, and the tea bag. Close the lid and pressure-cook on medium heat for 16 whistles. When the pressure is released, open the lid and set it aside.1 cup dried Chickpeas soaked for 6-8 hours, 2 Whole Amla/ Gooseberries, 1 ½ inch Cinnamon, 2 Bay Leaf, 1 teaspoon Black Tea Leaves wrapped in tea bag or tea infusser, 2 Black Cardamoms, Salt, 3 Cups Water
- Take a wok or kadai, or any deep-dish pan, and put it over medium heat. Add oil & ghee to the pan. Once the oil is hot, add onions.1 Onion chopped, 1-2 tablespoon Oil or Ghee
- Once they start to change color, add ginger and garlic, and cook for 1-2 minutes. Then add tomatoes and cook for 3-5 minutes or until they turn mushy.2 Tomatoes chopped, 2-3 cloves Garlic, 1 ½-inch Ginger, 1 Green Chili (optional)
- When the onion & tomatoes have cooled, blend them until smooth. Then add it to the pan and cook for 5 minutes, until it reaches the desired consistency.1 cup dried Chickpeas soaked for 6-8 hours, 1 teaspoon Coriander Powder, 1 tablespoon Garam Masala Powder, 1 tablespoon Chana Masala, ¼ teaspoon Red Chili Powder, 1 teaspoon Roasted Cumin Powder, 1 teaspoon Kasmiri Red Chili Powder or as needed, ½ teaspoon Anardana Powder Dried Pomegranate Powder, ½ tablespoon Kasuri Methi, ¼ teaspoon Sugar
- Add all the spices and cook for 1-2 minutes.
- Remove whole spices and tea bags from the pressure cooker. Transfer the boiled chickpeas and their liquid to the pan, then mix them with the masala. Let it boil till you get the desired consistency.
- If needed, mash the chickpeas with the back of a spoon or ladle to thicken the consistency.
- For Serving: Garnish with cilantro and ginger. Serve with sliced onion or Indian pickle. Serve with Indian Naan, Kulcha, or Rice.½ Onion sliced, 1 ½-inch Ginger julienned, 1 handful Cilantro chopped
Shivoy (@KumarShivoy) says
After reading this I think I should leave my phone and run towards kitchen because you explained everything amazingly. .........
SunGari says
Thank you so much..
Saima says
I absolutely love Chole but I usually put store-bought Chole masala to make it more convenient. The spices you use are inspiring me to make this recipe from scratch. I'm sure there is going to be a world of difference in the taste! Thank you for the recipe. Will try it soon!
SunGari says
Thanks for such nice words.....I'm sure you are gonna love the flavor from using fresh masala in the recipe.
Sapana says
I love love chole so much, especially this style.This turned out perfect - thank you!
SunGari says
I'm glad you like. Thank you so much 🙂
Laura | Wandercooks says
Once you've used fresh masala there is no going back! This is one for the books. Thanks for the clear instructions, it turned out perfectly 🙂
SunGari says
That...fresh masala does makes a difference
Irina says
We have recently fallen in love with curry recipes! Will try this chickpeas curry for sure! Thanks for sharing.
SunGari says
thanks I'm glad
Anjana says
This recipe was spot on! Took me back to my shani bazaar chole bhature days in Delhi.
Monumetric says
wow....that's such a big deal. Thank You so much 🙂
Loria says
What’s amazing about all of these incredible flavours is that the chickpeas truly soak them all up! But to add on to this, the chickpeas themselves will also be loaded with flavours! We’ll be cooking our chickpeas with fragrant whole spices including bay leaf, cinnamon, and clove. At the end, we reserve our cooking water so that it’s infused with our masala to create an extremely flavourful gravy!
Monumetric says
yeah it indeed is a flavorful recipe of chickpeas & leaving a curry sounds more amazing. Thank you
Richi Mishra says
The recipe looks yum and I can’t wait to try it. Brings back my memories of Delhi chole kulche.
On a side note can you tell which pickle is featured in your post. If you can share the Brand it will be much appreciated
SunGari says
Thank you so much. I have used Shan's Hyderabadi Mixed Pickle and have added some sliced onions in the pickle.
SR says
Do you use fresh amla or is dried amla ok (in case I don't find fresh ones in my grocery store)
SunGari says
I use frozen one