
Punjabi chickpea curry with tangy spiced gravy
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
4
5 cups
Difficulty
Easy
Cost
Budget
$
Punjabi chickpea curry with tangy spiced gravy
Hearty chickpeas simmered in a dark, tangy sauce flavored with tea-stained liquid, amchur, and chole masala. Serve with bhature or rice for a classic Punjabi feast.
10m
Prep Time
35m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Chole is the backbone of Punjabi street food and home cooking alike. The chickpeas develop a deep, dark color and complex flavor from a blend of sour, spicy, and earthy seasonings that make this curry utterly addictive.
Steep the tea bag in 1 cup boiling water for 5 minutes; discard the bag and reserve the liquid.
Heat oil, sauté onions until golden brown, add ginger-garlic paste and cook 1 minute.
Add tomato puree and chole masala; cook until oil separates, about 5 minutes.
Add chickpeas and tea water; bring to a boil and simmer 20 minutes, mashing a few chickpeas.
Finish with amchur or lemon juice, garnish with onion rings and cilantro, and serve with bhature or rice.
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Close approximation of the blend
The curry will be lighter in color but still delicious
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeA tea bag simmered with the chickpeas gives the authentic dark color and subtle depth.
For restaurant-style chole, use anardana (dried pomegranate seeds) in addition to amchur.
Refrigerate for up to 5 days. Freezes for up to 3 months.
Reheat on stovetop; add water as needed since the curry thickens considerably.
Per serving (0mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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