Classic Punjabi Chole

Nothing beats the rich, flavorful taste of Punjabi Chole (Chickpea Curry). Made with perfectly boiled chickpeas simmered in a blend of aromatic spices, this dish is a true North Indian favorite. Paired with bhature, puri, or rice, it’s a hearty and wholesome meal loved by all.

Ingredients:

• 2 cups dried chickpeas
• 2 medium onions (finely chopped)
• 2 tomatoes (pureed)
• 2–3 green chilies (slit)
• 1 tbsp ginger-garlic paste
• 2–3 tbsp oil or ghee
• 1 bay leaf
• 1 black cardamom
• 2–3 cloves
• 1-inch cinnamon stick
• 1 tsp Himvarsha Cumin Seeds
• 1 tsp Himvarsha Turmeric Powder
• 1 tsp Himvarsha Red Chili Powder
• 1 tbsp Himvarsha Coriander Powder
• 1 tsp Himvarsha Cumin Powder
• 2 tsp Himvarsha Chole Masala
• Salt to taste
• Fresh coriander leaves (for garnish)
• Lemon wedges (for serving)

Perfectly boiled chickpeas are slow-cooked with onions, tomatoes, and a medley of spices to create a thick, spicy, and tangy curry. Pair it with fluffy bhature, crisp puris, or steamed rice, and you’ve got a meal that’s not only filling but also truly soul-satisfying. Whether it’s a festive occasion, a family gathering, or just a weekend indulgence, Punjabi Chole made with Himvarsha – Just Natural! Masale is bound to win hearts.

Steps:

• Soak and cook the chickpeas – Soak chickpeas overnight in enough water. Drain and pressure cook them with salt until soft and tender.
• Make the base masala – Heat oil or ghee in a pan, add bay leaf, black cardamom, cloves, cinnamon, and Himvarsha cumin seeds. Let them splutter to release their aroma.
• Add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
• Add tomato puree and cook until the masala thickens and the oil starts separating.
• Mix in Himvarsha turmeric, red chili, coriander, and cumin powder, stirring well to infuse the flavors.
• Add the boiled chickpeas along with some of their cooking water, stirring to combine.
• Sprinkle Himvarsha Chole Masala, mix thoroughly, and let the curry simmer on low heat for 15–20 minutes until it thickens and turns rich in flavor.
• Garnish with fresh coriander leaves and a squeeze of lemon for that extra zest.