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A delicious Indian meal featuring puri, chole, and chutneys served on a blue plate.

Punjabi chickpea curry with tangy spiced gravy

Chole

Chole

45 minEasy

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Servings

4

5 cups

Difficulty

Easy

Cost

Budget

$

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Chole

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

Indian CuisineMain CourseVeganGluten-FreeDairy-Free
Sarah Chen
Sarah Chen

July 7, 2024(Updated April 13, 2026)

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.

Why This Recipe Works

Simmering chickpeas with a tea bag darkens the curry and adds a subtle tannic depth. Amchur (dried mango powder) provides the signature tanginess without added liquid.

Ingredients

  • 2 cans (15 oz each) chickpeas, drained
  • 2 onions, finely diced
  • 2 tomatoes, pureed
  • 2 tbsp chole masala (or 1 tsp each cumin, coriander, garam masala, amchur)
  • 1 tbsp ginger-garlic paste and 2 tbsp oil
  • 1 tea bag and 1 cup water

Instructions

  1. 1

    Steep the tea bag in 1 cup boiling water for 5 minutes; discard the bag and reserve the liquid.

  2. 2

    Heat oil, sauté onions until golden brown, add ginger-garlic paste and cook 1 minute.

  3. 3

    Add tomato puree and chole masala; cook until oil separates, about 5 minutes.

  4. 4

    Add chickpeas and tea water; bring to a boil and simmer 20 minutes, mashing a few chickpeas.

  5. 5

    Finish with amchur or lemon juice, garnish with onion rings and cilantro, and serve with bhature or rice.

Serving Suggestions

Ways to Serve This Dish

  • 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

Substitutions

Chole masalaGaram masala + 1 tsp amchur + 1 tsp coriander

Close approximation of the blend

Tea bagSkip it

The curry will be lighter in color but still delicious

FlavorPantry

Test Kitchen Pick

Garam Masala

Helpful Pantry Staple

Why the spice blend matters

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.

  • Adds warmer depth quickly
  • Useful across curries, lentils, and vegetable dishes

If you are cooking Indian food more than once, garam masala is a practical pantry anchor.

Shop garam masala for this recipe

Tips & Storage

Pro Tips

  • A 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.

Storage

Refrigerate for up to 5 days. Freezes for up to 3 months.

Reheating

Reheat on stovetop; add water as needed since the curry thickens considerably.

Nutrition Facts

Per serving (0mg) · 4 servings

Calories280
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein12g
Carbohydrates42g
Fat7g
Fiber600mg
Sugar10g
Sodium12g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is chole masala?
A spice blend specifically for chickpea curry, containing cumin, coriander, amchur, pomegranate seeds, and other spices.
Can I use dried chickpeas?
Yes, soak overnight and pressure cook for 20 minutes before using in the recipe.

Explore More

More Indian RecipesMore Main CourseVegan RecipesGluten-Free RecipesDairy-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

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.

View all recipes →

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