Punjabi Chole Masala with Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.4 (10 ratings) Prep: 10 min Cook: 90 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Punjabi Chole Masala with Chickpeas take to make?

Total time is about 100 minutes (10 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Punjabi Chole Masala with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried chickpeas from drying out.

Can I substitute ingredients in Punjabi Chole Masala with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Punjabi Chole Masala with Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Punjabi Chole Masala with Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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