Kwik Foods Rasoi



  • Chickpeas: 1 cups
  • Cardamom: 2-3
  • Black peppercorn: 1-2
  • Bay leaves: 1
  • Cinnamon sticks: 1
  • Salt: to taste
  • Water: 5 cups

For the chole :

  • Chole Masala: 2 teaspoon
  • Cumin powder: 3/4 teaspoon
  • Paprika powder: 1/2 teaspoon
  • Red chili powder: 1/2 teaspoon or to taste
  • Salt: to taste

Punjabi Chole Recipe tasty and easy cooking tips

Punjabi Chole Recipe is also called Chole Paneer Recipe. Punjabi Chole is very tasty to eat. Which you can easily make at home. So Let us make delicious Punjabi Chole. Punjabi Chole is a famous dish of North India that you can make for breakfast in the morning and for day or dinner. Chole masala is served with Bhatura or Puri in North India. In this dish the chickpeas are cooked in tomato and ginger gravy. Mango powder is also added to it, which enhances its taste even more.

Ingredients to make Punjabi Chole Recipe

  1. Soak the chickpeas overnight in enough water to cover them. Drain the water in which you had soaked the chickpeas.
  2. In a pressure cooker add the soaked and drained chickpeas, around 3 cups water, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.
    Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry.
  3. In a wok, heat 1 teaspoon of oil. Once hot, add cloves, after a few seconds add 60 gms(3-4 tablespoon) of Kwik Tadka , along with it add 2 – tablespoons water & stir it for a minute.
  4. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for 1-2 minutes.
  5. Drain the chickpeas and add them to the kwik tadka mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.
  6. After 15 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.
    Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
    Serve with roti, paratha or plain rice. Chole-chawal (chole & plain rice) is a very popular combination in North India.