Khow Suey
September 6, 2017
White Sauce Pasta
September 7, 2017

Chole is a delicious curry from punjabi cuisine, but is famous all over the world. The use of tea-bag while boiling the chickpeas gives it a nice black colour while anardana used in its preparation will infuse the right amout of sourness to the dish.

Try out this easy and no-fail recipe which gives you restuarent type chole.

Serves 4


  • Tea Bag – 1
  • Chickpeas (Chole) – 2 handful
  • Salt to taste
  • Chat Masala – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Tomatoes – 4
  • Ghee – 3 tablespoons
  • Coriander  – To garnish, finely chopped

For the Chutney

  • Mint leaves (Pudina) – ½ cup
  • Ginger paste – ½ teaspoon
  • Onion – 1 small
  • Green chillies – 4

For Chole Masala


  1. Soak the chickpeas overnight.
  2. For the Chutney, blend the mentioned ingredients in a blender and keep aside.
  3. For Chole Masala, dry roast the ingredients and crush them to a fine powder.
  4. Pressure cook the chickpeas along with the tea bag for 5 whistles. Remove the tea bag once done.
  5. Blanch the tomatoes, de-skin and puree them.
  6. In a cooker, heat ghee and cook the tomato puree till ghee seperates.
  7. Then add the chutney and chole masala. Mix well
  8. Add the chickpeas, salt, turmeric powder and chat masala.
  9. Pressure cook again for 4 whistles to get soft perfectly cooked chole.
  10. Garnish with coriander leaves.
  11. Serve with puri, paratha or bhatura and sliced onions.
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