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Chole (Chickpea Punjabi Masala)

A community recipe by

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Its very nice curry. Served with fried bread called puri in North India. I have learned this dish from my Mom.


Serves: 3-4 people

  • 3 cups garbanzo beans
  • 1 cup red onions (made into a paste)
  • 2 cups onions (made into a paste)
  • 1 teaspoon red chile powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 2 teaspoons pomegranate seeds
  • 1 pinch of salt
  • 1 cup chopped cilantro
  • ½ teaspoon cumin seeds
  • 1 teaspoon chopped green chile
  • 3 teaspoons oil


Chole (Chickpea Punjabi Masala) is a community recipe submitted by guptamona and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Take a skillet, add oil. Put over low heat. Saute onion paste till light pink color. Add 2 tsp water and red chile powder, turmeric powder, salt, cumin seeds and saute for 1 min. Add tomato paste and saute till oil gets separated. Add 1 cup water and simmer for 5 mins.
  2. When masala or paste becomes thick and smooth and well mixed add boiled garbanzo beans and 2 cup water. Mix well and add garam masala. Simmer for 5 mins at low heat.
  3. At last add dry pomegranate seeds n pulp paste. Simmer well for 5 mins till the thickness you want in your curry.
  4. Garnish with chopped coriander leaves.
  5. For pomegranate seeds n Pulp paste - In one cup water add half cup dry pomegranate seeds n pulp called anardana here. Soak for one hour.Then drain water and put seeds in grinder with 4 tsp water to make a smooth paste.
  6. Serve with naan, bread or Puri.

Additional Information

Puri Chole - Nice take away curry in most North Indian Food joints.

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