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Punjabi Chole



To pressure cook chole

  • 1 cup chole (soaked overnight)
  • 2 cup water
  • 1 tea bag
  • 1 teaspoon salt, adjust to taste

For gravy

  • 2 tablespoon oil
  • 1 inch cinnamon stick
  • 2 cloves
  • 2 green cardamom
  • 1 small bay leaf
  • 1 black cardamom
  • 11/2 cups onion, finely chopped 
  • 1 green chilli slit
  • 1 tablespoon ginger garlic paste
  • 1 cup tomatoes, finely chopped
  • 1/2 teaspoon salt, adjust to taste


  • 1/2 teaspoon Anoop Kashmiri Mirch Powder
  • 1 tablespoon Anoop Chole Masala
  • 1 teaspoon Anoop Kasuri Methi


  • 1 tablespoon ghee
  • 1/2 inch ginger julienne
  • 2-4 green chili, slightly slit
  • 1/2 teaspoon hing
  • 2 tablespoon coriander leaves



  1. Soak chole overnight or for a minimum 8 hours.
  2. Add to pressure cooker along with water, salt and teabag. Pressure cook for 5-6 whistles until soft on a medium heat.
  3. When pressure drops, open lid and discard the tea bag. If chickpeas are undercooked, cook longer.
  4. Heat oil in a pan, add whole spices and let it sizzle.
  5. Add onions and green chili. Fry on medium heat.
  6. Add ginger garlic paste and cook it.
  7. Next add tomatoes and cook on medium high heat until it loses its raw flavor.
  8. Reduce heat and add in Anoop Kashmiri Mirch Powder, Anoop Chole Masala, and salt.
  9. Sauté for 5minutes till nice golden-brown color.
  10. Add cooked chole along with 1 cup chole water and 1 cup more water to bring it to a gravy consistency.
  11. Bring it to a boil on high heat, then reduce to low heat. Cover and let it simmer for 15-20 minutes until chole absorbs the flavor. Adjust the thickness of gravy if required by adding more water.
  12. Add Anoop Kasuri Methi.
  13. For Tadka, heat ghee in a small tadka pan, add green chilies, and ginger.
  14. Turn off heat and add hing. Pour this tadka over the chole.
  15. Sprinkle coriander leaves. Serve hot chole with bhature, poori, naan or basmati rice.


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