Punjabi Chole
Spicy chickpeas curry with dried mango powder and cumin seeds
Servings Prep Time
4people 10mins
Cook Time
Servings Prep Time
4people 10mins
Cook Time
  • 240gms chickpeas tinI use the canned chickpeas in water, you can use fresh chickpeas. Soak them overnight in water and then cook them until they are tender.
  • 3tbsp vegetable oil
  • 1tbsp cumin seeds
  • 1 green chillicut into half and slit half
  • 2medium onionssliced
  • 2medium tomatoesfinely chopped
  • 1/2inch Gingerfinely chopped
  • 2-3 garlic podsfinely chopped
  • 1-2 bay leaves
  • 1tsp cumin powder
  • 1tsp garama masala powder
  • 1-2tsp coriander powder
  • 1tsp Kashmiri red chilli powder
  • 1/2tsp turmeric powder
  • 1tsp amchur powder or dried mango powder
  • 1 teabag
  • Salt to taste
  • 1/2tbsp Lemon juice
  • Fresh corainder leavesfinely chopped
Recipe Notes

I use tinned chickpeas in water, however if you are using dried chickpeas soak them in double the amount of water and soak overnight. The next day, cook the chickpeas until they are tender. 

  1. In a heavy-bottomed pan, heat oil. When oil is hot, add cumin seeds and bay leaves and roast until you get a nice warming aroma.
  2. Add the slit green chilli, ginger, garlic and turmeric. Fry for a minute.
  3. Add sliced onions and some salt. Mix together and saute until the onions are tender and browned.
  4. Now tip in the chopped tomatoes and cook until they are soft and start releasing oil.
  5. Time to add all the spices, cumin powder, coriander powder, garam masala and chilli powder. Bring everything together and cook for a few more minutes until the sauce begins to thicken.
  6. Add the chickpeas and add 2 cups of water (atleast enough water to cover the chickpeas in the pan). Throw in the teabag, put the lid on and bring to a boil. 
  7. After 10 mins, take the lid off and mix everything. Remove the teabag – the teabag lends its dark brown colour to the curry.
  8. Add the dried mango powder and lemon juice. Adjust the salt as per taste and cook for another 10 mins.
  9. Take off heat and garnish with chopped coriander leaves.
  10. Serve hot alongside fried batture, puris or rotis. Don’t forget the onions and lemon wedges. Enjoy!