Written recipe
Dhaba-Style Punjabi Chole
Dhaba-style Punjabi chole with tender chickpeas, an onion-tomato masala, deep tea-infused color and a hot ginger-chilli tadka.
What you’ll need
Ingredients
24 items captured from the original upload.
- 01Dried chickpeas (kabuli chana)- 4 cups, washed and soaked for 5-6 hours
- 02Water- for soaking and pressure cooking
- 03Cloves- 5
- 04Green cardamom pods- 3
- 05Bay leaf- 1
- 06Cinnamon stick- 1
- 07Salt- 1/2 tsp for pressure cooking, plus 1 tsp or to taste for the masala
- 08Turmeric powder- 1/2 tsp
- 09Oil- 2 tbsp
- 10Cumin seeds- 1/2 tsp
- 11Onions- 3 medium, finely chopped
- 12Garlic cloves- 7-8
- 13Green chillies- 2
- 14Ginger- 1/2 inch piece
- 15Tomatoes- 3 small, chopped
- 16Red chilli powder- 1/2 tsp or to taste
- 17Coriander powder- 1/2 tsp
- 18Chole masala- 1 tsp
- 19Strong strained black-tea water- 1/2 cup
- 20Reserved chickpea cooking water- as needed
- 21Oil- 1 tbsp for tadka
- 22Red chilli powder- 1 tsp for tadka
- 23Fresh ginger juliennes- for tadka
- 24Fresh coriander leaves- chopped, for garnish
Video-verified method
Cook it step by step
These quantities and steps were verified directly from the ingredient labels and preparation shown in the original video.
Watch 6:11 video- 01
Wash the chickpeas and soak them in plenty of water for 5-6 hours.
- 02
Place the soaked chickpeas in a pressure cooker with fresh water, cloves, cardamom, bay leaf, cinnamon, 1/2 teaspoon salt and turmeric. Pressure cook for 7-8 whistles, until fully tender. Reserve the cooking water and keep one small bowl of cooked chickpeas aside.
- 03
Heat 2 tablespoons oil in a wide pan over medium heat. Add the cumin seeds and let them crackle.
- 04
Add the finely chopped onions and sauté until tender.
- 05
Finely chop or pulse the garlic, green chillies and 1/2-inch ginger together. Add the mixture to the onions and sauté briefly.
- 06
Add the chopped tomatoes and 1 teaspoon salt, or salt to taste. Cook until the tomatoes soften and the oil separates from the masala.
- 07
Add 1/2 teaspoon red chilli powder, coriander powder and chole masala. Mix well and roast the masala until fragrant.
- 08
Add the remaining cooked chickpeas and enough reserved cooking water to form a gravy. Mix and bring to a boil.
- 09
Stir in 1/2 cup strained black-tea water for the characteristic deep color. Cover and simmer for 8-10 minutes.
- 10
Mash the bowl of reserved chickpeas, add them to the pan and mix well to thicken the gravy. Cover again and cook for 5-7 minutes over low to medium heat.
- 11
For the tadka, heat 1 tablespoon oil in a small pan. Add 1 teaspoon red chilli powder and ginger juliennes, then immediately pour the hot tadka over the chole.
- 12
Garnish with chopped coriander and serve hot with roti, paratha, rice or bhature.
Recipe source and review information
Ingredients, quantities and method verified from the ingredient labels and demonstrated steps in the original Masala & Beyond video.
Ingredient source: on screen video text
Method source: original_video