Punjabi Chole
Hearty, spiced chickpea curry simmered with bold masalas — perfect with bhature or rice.
Ingredients
- 2 cups chickpeas, soaked overnight
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- 1.5 tsp GRIND PURE Amritsari Chhole Masala
- 1 tsp GRIND PURE Chat Masala
- 1 tsp GRIND PURE Coriander Powder
- 2 tea bags (for colour)
- Salt to taste
Method
- 1
Pressure-cook the soaked chickpeas with the tea bags until soft.
- 2
Heat the oil and sauté the onions until deep golden brown.
- 3
Add the ginger-garlic paste and tomato puree; cook well.
- 4
Mix in the GRIND PURE Chhole Masala and Coriander Powder.
- 5
Add the boiled chickpeas with some of their cooking water.
- 6
Simmer for 15 minutes until the gravy thickens.
- 7
Sprinkle GRIND PURE Chat Masala and serve hot with bhature.
GRIND PURE Spices in This Recipe
Chhole Masala
Amritsari Chhole Masala
An authentic Amritsari blend for hearty, dhaba-style chhole bursting with bold flavour.
Chaat Masala
Chat Masala
Tangy, zesty seasoning that brings street-style chatpata flavour to snacks, fruits and salads.
Dhaniya
Coriander Powder
Fresh-milled coriander from Guna dhaniya — a warm, citrusy aroma and the backbone of Indian cooking.
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