To dry roast and grind into powder –
Bay leaves – 2
Black cardamom – 2
Cloves – 4-5
Cinnamon stick – ¼ inch piece
Black peppercorns – ½ teaspoon
To grind into paste –
Onion – 1 medium or 1 cup roughly chopped
Tomato – 2 small or 1 cup roughly chopped
Green chili – 1
Ginger – ½ inch piece, chopped
Garlic – 2 cloves, sliced
For curry –
Dry chickpeas or kabuli chana or chole – 1 cup
Oil – 2-3 tablespoons
Cumin seeds – ½ teaspoon
Salt – to taste
Red chili powder – 2 teaspoons
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Anardana powder (dried pomegranate seeds powder) – 1 teaspoon
Water – 2 ¼ cups
Amchur powder (dried mango powder) – ½ teaspoon
Cilantro or coriander leaves – 2 tablespoons, finely chopped.


Wash dry chana under running cold water till water runs clear.

Soak them in enough water for 8 hours or overnight. After soaking they will double up in size. drain the soaking water.
Soak kabuli chana chickpeas

First we will make dry spice powder. Take bay leaves, black cardamom, cloves, peppers and cinnamon stick in a small pan.

Dry roast them on low-medium heat for 2 minutes. You will get nice aroma of spices.

Remove it to a plate and let it cool completely. Once cooled, take into grinder. It can be coffee grinder or spice grinder.

Make fine powder out of it. Keep it aside.

Now chop onion, tomato, ginger, garlic and green chili.

Make smooth paste in grinder or blender. You do not have to remove it to a bowl.

Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.

Then add prepared onion-tomato puree. Sprinkle some salt.

Let it cook. It will splutter a lot. you can partially cover it. It avoids some mess around the stove.

Cook till oil starts to leave. and moisture is evaporated.

Then add red chili powder, turmeric powder, coriander powder, anardana powder and prepared spice powder.Mix well and cook till oil starts to ooze out. Add chana. Mix well.

Add 2 ¼ cups of water. Cover the pressure cooker with lid. Put the weight on. Let it cook for 20-25 minutes on medium heat. During cooking time, it will keep whistling.

Then turn off the stove, let the pressure go down by itself. Open the lid. Oil will be floating on top.

Stir with spatula. Check the chana. it should be cooked and soft, not mushy. Taste test the gravy. adjust the salt or chili powder as per your liking. Also check the gravy consistency. If gravy is thin and watery, then let it simmer for few minutes. If it gravy is too thick. add some more water and simmer for 2-3 minutes. Mine was perfect for me. So I have not added any extra water.

Add amchur powder and mix. Lastly add chopped cilantro. Mix well.Punjabi chole is ready to serve.

Serve it with Hot Roti or Puri.



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