Authentic Punjabi chickpea curry with aromatic spices, slow-cooked to perfection. A hearty, flavorful dish featuring tender chickpeas in a rich, spiced tomato-based sauce.
indian
punjabi
Nutrition
High in plant-based protein and fiber from chickpeas with moderate amounts of healthy fats and complex carbohydrates from aromatic spices and vegetables.
| Calories | 840 kcal |
| Energy | 3517 kJ |
| Protein | 36 g |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 9 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 0 mg |
| Carbohydrate | 124 g |
| Sugars | 14 g |
| Dietary Fibre | 34 g |
| Sodium | 1200 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnercurrylunchvegetarianmain courseone potstovetop
Punjabi Chole Recipe
Krumpli (Brian Jones)
2
servings
0
per serve
0
minutes
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Ingredients
Equipment
Large pan
Frying pan
Spice grinder
Grater
Knife
Cutting board
Instructions
1
Soak the chickpeas in water overnight.
2
Place the chickpeas in a pan with 1 litre (4 cups) of water, a teaspoon of salt, add the tea bags, cinnamon stick and bay leaves. Bring the water to a boil, then reduce the heat to a simmer and cook for 50-60 minutes.Skim off any foam that forms on the water during the initial boil phase.
3
Cut the onion into a dice as finely as you can.
4
Mash the garlic cloves.
5
Grate the ginger.
6
Cut the tomatoes into a 1cm (½") dice.
7
Cut the green chillies in half lengthways.
8
Heat a 28cm or 11" frying pan over a high heat.When it's hot, add the cumin, coriander, pomegranate and ajwain seeds, then throw in the cardamom pods and cloves, and toast for 1 minute, keeping them moving at all times
9
Remove the seeds and allow to cool for 3 or 4 minutes, then blitz to a fine powder.
10
Remove the dried chillies, tea bags, bay leaves and cinnamon stick from the pan with the chickpeas and discard the tea bags, bay leaves and cinnamon stick.
11
Drain the chickpeas, reserving around 250ml (1 cup) of the cooking liquid.
12
Mash 3 or 4 tablespoons of the hot chickpeas into a paste.
13
Chop the now-cooked dried red chillies as finely as you can. If you want to reduce the heat in the recipe, discard these chillies instead.
14
Heat the pan you toasted the spices in over a medium-high heat, and when it's hot, add the oil.
15
Throw in the curry leaves, green chillies and asafoetida and cook for 30 seconds.
16
Add the onion and cook for 3-4 minutes until the edges start to colour up.
17
Stir in the garlic and ginger and cook for 1 minute.
18
Add the tomatoes, mashed chickpeas, chopped red chilli, turmeric, amchur, chilli powder and the spice mix we created earlier and 125ml (half a cup) of the chickpea cooking liquid.
19
Reduce the heat to low and simmer for 20 minutes. Halfway through this, have a taste for salt and add more as necessary.
20
Add the chickpeas and as much cooking liquid as you need to get the right texture and cook for a final 5-7 minutes.
Punjabi Chole Recipe
Krumpli (Brian Jones)
2
servings
0
per serve
0
minutes
Authentic Punjabi chickpea curry with aromatic spices, slow-cooked to perfection. A hearty, flavorful dish featuring tender chickpeas in a rich, spiced tomato-based sauce.
indian
punjabi
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Large pan
Frying pan
Spice grinder
Grater
Knife
Cutting board
Instructions
1
Soak the chickpeas in water overnight.
2
Place the chickpeas in a pan with 1 litre (4 cups) of water, a teaspoon of salt, add the tea bags, cinnamon stick and bay leaves. Bring the water to a boil, then reduce the heat to a simmer and cook for 50-60 minutes.Skim off any foam that forms on the water during the initial boil phase.
3
Cut the onion into a dice as finely as you can.
4
Mash the garlic cloves.
5
Grate the ginger.
6
Cut the tomatoes into a 1cm (½") dice.
7
Cut the green chillies in half lengthways.
8
Heat a 28cm or 11" frying pan over a high heat.When it's hot, add the cumin, coriander, pomegranate and ajwain seeds, then throw in the cardamom pods and cloves, and toast for 1 minute, keeping them moving at all times
9
Remove the seeds and allow to cool for 3 or 4 minutes, then blitz to a fine powder.
10
Remove the dried chillies, tea bags, bay leaves and cinnamon stick from the pan with the chickpeas and discard the tea bags, bay leaves and cinnamon stick.
11
Drain the chickpeas, reserving around 250ml (1 cup) of the cooking liquid.
12
Mash 3 or 4 tablespoons of the hot chickpeas into a paste.
13
Chop the now-cooked dried red chillies as finely as you can. If you want to reduce the heat in the recipe, discard these chillies instead.
14
Heat the pan you toasted the spices in over a medium-high heat, and when it's hot, add the oil.
15
Throw in the curry leaves, green chillies and asafoetida and cook for 30 seconds.
16
Add the onion and cook for 3-4 minutes until the edges start to colour up.
17
Stir in the garlic and ginger and cook for 1 minute.
18
Add the tomatoes, mashed chickpeas, chopped red chilli, turmeric, amchur, chilli powder and the spice mix we created earlier and 125ml (half a cup) of the chickpea cooking liquid.
19
Reduce the heat to low and simmer for 20 minutes. Halfway through this, have a taste for salt and add more as necessary.
20
Add the chickpeas and as much cooking liquid as you need to get the right texture and cook for a final 5-7 minutes.
dinnercurrylunchvegetarianmain courseone potstovetop
Nutrition
High in plant-based protein and fiber from chickpeas with moderate amounts of healthy fats and complex carbohydrates from aromatic spices and vegetables.
| Calories | 840 kcal |
| Energy | 3517 kJ |
| Protein | 36 g |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 9 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 0 mg |
| Carbohydrate | 124 g |
| Sugars | 14 g |
| Dietary Fibre | 34 g |
| Sodium | 1200 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
