Punjabi Chole- Chick Peas Curry

"Chole" or "Punjabi Chole" is a dish that originated in the Northern region of India, Punjab. Punjabi's are a community who are believed to be the descendants of Indo-Aryans. They now occupy Northern regions of India and some regions of Pakistan. Typically, in an authentic Punjabi household Chole is eaten with Bature( a type of puri(puffed bread)). People also like to eat it with rice or with bread. We love to eat it with white bread.


Preparation time: 5 mins
Cooking time: 15 mins

1 can chick peas
1 medium onion chopped
1 medium tomato diced
3/4 tsp coarsely grated ginger
1 large garlic clove
2 fresh green chilies slit lengthwise
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1/2 tsp Chole powder( we used Bhadsha Chole Masala)
1 tsp coriander leaves
2 Tbsp oil
salt to taste

Heat oil in a pan. Saute the onions till transparent. In the meantime drain the water from the can of chickpeas. Wash it 2-3 times with cold running water. Keep it aside. After the onions are translucent, add the tomatoes. Saute till they are mushy. Add the ginger, garlic, green chilies and all the powders. Fry for 2 mins. Add the chick peas. Fry for 2 mins. Add a cup of water and salt. Simmer on a low flame for 7-8 mins. Garnish with coriander leaves. Serve hot with bature, rice or white bread.

Note: 1) If using dry chick peas, soak it overnight in water and pressure cook it the next day in half cup of water and 1/8 tsp of salt. Use the water from the pressure cooker for cooking and add an additional half cup of water. We use canned chick peas for convenience and to save time.
2)You can substitute the ginger and garlic with the ginger-garlic paste( 2 tsp).


Enjoy!