Delhi Style Chole Recipe (Punjabi Chole Masala)
Delhi Style Chole is a flavorful Punjabi chickpea curry made with tender chickpeas simmered in a rich onion-tomato gravy and aromatic spices. This authentic North Indian recipe is slightly tangy, deeply spiced, and perfect with bhature, kulcha, naan, or rice.
Share by Email
Rate this Recipe
Equipment
Ingredients
For Cooking Chickpeas:
- 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
Spices:
- 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
Garnish
- ½ Onion sliced
- 1 ½-inch Ginger julienned
- 1 handful Cilantro chopped
- 2 tablespoon Mixed Pickle achaar or Green Chutney - optional
Instructions
HOW TO MAKE CHOLE IN INSTANT POT
- 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 Tbsp Oil
- 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, 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 tsp Coriander Powder, 1 Tbsp Garam Masala Powder, 1 tbsp Chana Masala, ¼ tsp Red Chili Powder, 1 Tsp Roasted Cumin Powder, 1 tsp Kasmiri Red Chili Powder, ½ Tsp Anardana Powder, ½ Tbsp Kasuri Methi, ¼ tsp 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 , 2 Whole Amla/ Gooseberries, 1 ½ inch Cinnamon, 2 Bay Leaf, 1 Tsp Black Tea Leaves, 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, 2 Tbsp Mixed Pickle
STOVE- TOP COOKING
- 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 , 2 Whole Amla/ Gooseberries, 1 ½ inch Cinnamon, 2 Bay Leaf, 1 Tsp Black Tea Leaves, 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 Tbsp Oil
- 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
- 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 , 1 tsp Coriander Powder, 1 Tbsp Garam Masala Powder, 1 tbsp Chana Masala, ¼ tsp Red Chili Powder, 1 Tsp Roasted Cumin Powder, 1 tsp Kasmiri Red Chili Powder, ½ Tsp Anardana Powder, ½ Tbsp Kasuri Methi, ¼ tsp 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
Video
Nutrition Facts
Delhi Style Chole Recipe (Punjabi Chole Masala)
Serving Size
1
Amount per Serving
Calories
176
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
348
mg
15
%
Potassium
593
mg
17
%
Carbohydrates
27
g
9
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
7
g
14
%
Vitamin A
365
IU
7
%
Vitamin C
22
mg
27
%
Calcium
113
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Using Canned Chickpeas
If using canned chickpeas, substitute 3 cups cooked chickpeas and reduce the cooking time. You may need less liquid since canned chickpeas are already fully cooked.For Darker Color
Traditionally, tea bags or dried amla are cooked with the chickpeas to achieve the deep brown color associated with Delhi-style chole. This step is optional but highly recommended for an authentic appearance.Adjusting Spice Levels
For a milder curry, reduce the green chilies and red chili powder. For extra heat, add additional green chilies or a pinch of cayenne pepper.Make Ahead
Chole tastes even better the next day as the flavors continue to develop. Store in the refrigerator overnight and reheat before serving.Thickening the Gravy
If the gravy seems thin, mash a few chickpeas directly into the curry and simmer for an additional 5–10 minutes. Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!
