Chickpeas (Chole) – 2 cups

Onions – 2 – 3

Tomatoes – 3-4

Green chillies – 4-5 slit into halves

Black tea powder – 2 tbsp

Dry red chillies – 4-5

Coriander seeds – 1 tbsp

Black pepper – 1 tbsp

Cumin seeds – 1 tbsp

Fennel seeds – 1 tbsp

Poppy seeds – 1 tbsp

Cloves – 6-7

Bay leaf – 1

Cinnamon /star anise – 2-3

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam masala powder – 1 tsp

Ginger and garlic paste – 1 tbsp

Ghee /oil – 4-5 tbsp

Salt to taste

Coriander leaves – 1 bunch finely chopped


Soak the Chole in water overnight or for 8-10 hours. Drain the water and wash it two times and keep it aside.

In a pan heat some water and add the black tea powder and let it simmer for a couple of minutes. Turn off the heat and extract the tea decoction and keep it aside.

In a pressure cooker add 4-5 cups of water, and once hot add the Chole, Cloves and the tea decoction and close the lid. Cook for 4-5 whistles. Once cool drain the water and keep it aside.

In a mixie first blend the onions into a fine paste and keep it aside. Next blend the tomatoes into a fine puree and keep it aside.

In a kadai dry roast the red chillies, Coriander seeds, bay leaf, Cumin seeds, Fennel seeds, poppy seeds, cinnamon /star anise, and black pepper for a few minutes. Once cool blend them into a fine powder and keep it aside.

In a kadai heat ghee /oil and once hot add Cumin seeds, ginger and garlic paste and the onion paste and saute for a few minutes.

Now add the tomato paste, Turmeric powder, dry roast powder that we had kept aside and saute till the oil separates.

Now add the cooked Chole, salt and mix well. Now add the water that was kept aside as required.

Now add the Coriander leaves and green chillies and let it simmer for a few minutes till gravy thickens.

Yummy restaurant style Punjabi Chole is now ready!!