Punjabi Chole Masala with Chickpeas

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty and tangy chickpea curry cooked with a blend of aromatic Punjabi spices, perfect for pairing with steamed rice or flatbreads. This Indian-inspired vegetarian recipe, ready in about 100 minutes, pairs dried chickpeas, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried chickpeas
• 2 tbsp vegetable oil
• 1 medium (about 120g) onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 small green chili, chopped
• 1 cup tomatoes, pureed
• 2 tbsp chole masala powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp amchur (dry mango powder)
• 1 tsp salt
• 3 cups water
• 1/4 cup fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried chickpeas and soak in water overnight. Drain and rinse again before cooking.
2. Step 2: Place the soaked chickpeas in a large pot with 3 cups water, bring to a boil, then simmer for 1 hour until tender. Drain and set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a deep pan over medium heat. Add 1 medium finely chopped onion and sauté for 7 minutes until golden brown.
4. Step 4: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 small chopped green chili, cooking for 2 minutes until fragrant.
5. Step 5: Add 1 cup pureed tomatoes, 2 tbsp chole masala powder, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp amchur powder. Cook for 5 minutes until the oil begins to separate from the masala.
6. Step 6: Add the cooked chickpeas and 1 tsp salt to the pan. Mix well and simmer uncovered for 15 minutes, stirring occasionally so the sauce thickens and coats the chickpeas.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve hot with steamed basmati rice or bhature.