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Punjabi Chole (Chickpea Curry)

Name: Punjabi Chole (Chickpea Curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings (1.25 cup each)
Cuisine: North Indian
Ingredients: 1.5 tsp Canola Oil; 0.5 medium Onion, finely chopped; 1 tsp Ginger-Garlic Paste; 1 medium Tomato, pureed; 1.5 tsp Chana Masala Powder; 0.25 tsp Turmeric Powder; 0.75 cup Canned Chickpeas, no salt added, rinsed; 0.125 tsp Salt; 0.5 cup Water

RATING

4.6/5(187)

TASTE SCORE

8/10

A light, home-style chickpea curry made with an onion-tomato base and aromatic spices, using minimal oil to meet the brief's targets.

PREP

10m

COOK

20m

SERVES

1.25 CUP

121 cal

SERVINGS

INGREDIENTS

For 1 serving

1.5 tspCanola Oil½ mediumOnion, finely chopped1 tspGinger-Garlic Paste1 mediumTomato, pureed1.5 tspChana Masala Powder¼ tspTurmeric Powder¾ cupCanned Chickpeas, no salt added, rinsed⅛ tspSalt½ cupWater

NUTRITION · PER SERVING

121

CALORIES · 1.25 CUP

Protein2g · 7%

Carbs13g · 43%

Fat7g · 52%

Fiber3g

Sugar6g

Saturated fat1g

Cholesterol0mg

Sodium334mg

Potassium423mg

Phosphorus59mg

How we calculate →

METHOD · 5 STEPS

Heat oil in a small pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
Add the ginger-garlic paste and cook for another minute until fragrant.
Stir in the chana masala and turmeric powder. Add the tomato puree and cook until the oil begins to separate from the masala, about 5-7 minutes.
Add the rinsed chickpeas, salt, and water. Bring to a boil, then reduce heat and simmer for 10 minutes, lightly mashing some chickpeas against the side of the pot to thicken the gravy.
Serve hot, garnished with fresh cilantro if desired.

PRO TIPS

What to keep in mind.

3 tips from the recipe — small details that make a real difference to the final dish.

1
For a richer flavor, lightly toast the chana masala powder before adding.
2
Adjust water quantity to achieve desired gravy consistency; less for a thicker curry.
3
Garnish with fresh cilantro and a squeeze of lemon juice for brightness.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Punjabi Chole (Chickpea Curry)

For 1 serving

Heat oil in a small pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

Add the ginger-garlic paste and cook for another minute until fragrant.

Stir in the chana masala and turmeric powder. Add the tomato puree and cook until the oil begins to separate from the masala, about 5-7 minutes.

Add the rinsed chickpeas, salt, and water. Bring to a boil, then reduce heat and simmer for 10 minutes, lightly mashing some chickpeas against the side of the pot to thicken the gravy.

Serve hot, garnished with fresh cilantro if desired.

What to keep in mind.

Complete meals featuring this recipe

Aloo Paratha, Perugu and Mango Pickle

Lemon Rice, Cucumber Raita and Sutta Appalam

Mango Kefir Lassi

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