Chole (Punjabi Chickpea Curry) — Ad-Free Recipe, Ingredients First

Boil the chickpeas with a tea bag or a few dried amla, and season with anardana (dried pomegranate). The dark color and the tart, almost black tang are what separate real chole from a plain chickpea curry.

The Ingredients — and where to get them

Cook for 4 servings

Dried chickpeas

Soaked overnight; they hold their bite far better than canned for this braise.

1.5 cups

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Onion

Finely chopped and browned deep — the darker the base, the darker the chole.

2 onions

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Tomatoes

Pureed; cook them down until the oil separates before the chickpeas go in.

3 tomatoes

Local / market

Anardana

Dried pomegranate seeds, ground; the classic sour note of Punjabi chole.

1 tbsp

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Chole masala

A dedicated spice blend; darker and tangier than garam masala.

2 tbsp

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Black tea

A bag or two boiled with the chickpeas gives the traditional deep brown color.

2 bags

Local / market

Ginger-garlic paste

The aromatic base; make it fresh if you can.

2 tbsp

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Green chili

Slit, for heat and to garnish with slivered ginger.

2 chilies

Local / market

The Rundown

Greedometer ●●●●● Squeaky clean

About as virtuous as dinner gets. · plan ahead — needs marinating, soaking, or resting time

EffortSome doing

Cook it with

Instant PotSlow cookerOne-pot

The Method

Boil the chickpeasSimmer soaked chickpeas with salt and tea bags until tender; reserve the dark liquid.
Brown the baseFry onions until deep brown, add ginger-garlic paste, then tomato puree and cook until oil separates.
Spice itStir in chole masala, ground anardana, cumin and chili; fry until fragrant.
SimmerAdd chickpeas with their liquid; simmer until the gravy thickens and darkens.
FinishMash a few chickpeas to thicken; garnish with slivered ginger, green chili and cilantro.

The Toolkit

Pressure cooker · Kadai · Spice grinder

Straight Answers

Can you make Chole (Punjabi Chickpea Curry) in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Can you freeze Chole (Punjabi Chickpea Curry)? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Chole (Punjabi Chickpea Curry) ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Chole (Punjabi Chickpea Curry) gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Chole (Punjabi Chickpea Curry) vegan? — Yes

Yes — no meat, seafood, dairy, egg, or honey in it as written.

Community Notes

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© 2026 5best2buy · Worth The Hunt · Recipe No.1009

Chole (Punjabi Chickpea Curry), and where to source it