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Punjabi Style Chole

Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Course Breakfast, Main Course, Side Dish
Servings 4


  • 4 tablespoon oil canola/sunflower/vegetable
  • 4 cloves garlic crushed
  • 30 oz canned chickpeas
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 1 teaspoon red chili powder preferably Kashmiri
  • 3 roma tomatoes crushed
  • Roughly 1-inch tamarind optional
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 medium yellow onion crushed
  • 1 green chili
  • ½ teaspoon garam masala powder
  • 2 tablespoon yogurt


  • Heat oil in a saucepan and brown crushed onion on low heat for about 10 minutes. Set aside.
  • Heat oil in a heavy, non-stick saucepan. On low heat, fry garlic for about 30 seconds.
  • When it changes color slightly, add coriander, cumin, and red chili powder. Stir for a few seconds. Add splash of water to deglaze the pan.
  • Add crushed tomatoes. Bring to a simmer, and stir till the sauce thickens, roughly 3 minutes.
  • Add chickpeas, salt and black pepper. Stir and coat with the spicy tomato mixture for 5 minutes.
  • Meanwhile, add tamarind to 5 cups of warm water. Dissolve tamarind into water with your fingers. Remove seed, and add tamarind-infused water to the saucepan.
  • Bring the masala to a simmer, cover with lid, and lower heat. Let chickpeas cook for 45 minutes to 1 hour, stirring occasionally to make sure the chickpeas don't stick to the pan. Add water as needed. The longer they cook, the more they will absorb the spices.
  • After 1 hour, remove cover. Check for salt and spice. Adjust as needed.
  • Add crushed onions and green chili. Stir for 5-7 minutes.
  • Add yogurt and garam masala powder. Stir and remove from heat.
Keyword chana masala, legumes