Spicy and Tangy Punjabi Chole Masala with Tamarind

Punjabi Chole Masala is a famous authentic recipe from Punjab. It is made from chickpeas or garbanzo beans cooked in a spicy and tangy gravy. My mouth literally waters whenever I think of Punjabi Chole. Punjabi chole is perfectly complemented with bhature or poori and the feeling I get when I have these together is out of the world 😛 . Being enjoyed from generations and prepared in a variety of ways, this recipe has captivated the Indian cuisine like no other recipe has ever did.Chole recipe is quite a regular at my home and my hubby is specially fond of it.

I went through various blogs and adaptations of this recipe and each and everyone has a unique style and way for making this recipe. The most important aspect of making Punjabi chole is the dark colour of this dish. Usually the dark colour is imparted by boiling the chickpeas along with tea-bags or pomegranate seeds. But I have skipped both these items and included the humble tamarind/Imli. Yes! u heard it right..tamarind. Tamarind not only imparts a dark colour to the dish but also lends the dish a nice tangy taste that the punjabi chole is so famous for.

Punjabi chole also calls for the addition of freshly ground chole masala or chana masala. I have listed the ingredients for making chole masala. I have not included the photograph of the ingredients since I had stocked my chole masala earlier. I will definitely be updating it very soon. The masala can be ground each time or can be powdered in bulk and stored in an air-tight container for future use.

Also check out other punjabi recipes listed in my blog like Sarson ka Saag, Makki ki Roti etc.

Ingredients required for Punjabi Chole Recipe:

For pressure cooking:

Chick peas (Garbanzo beans/Kabuli chana/Chole) – 1 cup (soaked overnight)
Water – 2 1/2 cups
Salt – 1 tsp

For the gravy

Onions – 2 big (chopped finely)
Tomatoes – 3-4 medium sized (chopped finely)
Ginger – 1 1/2 ” piece
Garlic – 9-10 pods
Tamarind – 1 tbsp
Bay leaf – 1
Cinnamon stick – 1″ piece
Coriander powder – 2 1/2 tsp
Red chilli powder – 1 tsp
Kashmiri lal mirch powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Roasted cumin powder – 1/2 tsp
Amchur powder/ dry mango powder – 1/2 tsp
Chole/chana masala – 1 tsp
Coriander leaves – 2 tbsp (chopped)
Salt – As per taste

For chole/chana masala (to be dry roasted and powdered)

Coriander seeds – 1 tsp
Pomegranate seeds/anardana – 1 tbsp (optional)
Bay leaf – 1
Cinnamon stick – 2 (1″ piece)
Black peppercorns – 1 tsp
Cloves/laung – 1/2 tsp
Whole dry Red chillies – 3-4
Black cardamom – 2
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp

How to make Authentic Punjabi Chole:

1. Wash the chickpeas 3-4 times and soak them overnight in 3-4 cups of water.
   
2. Next day, drain the water and add about 2 1/2 cups of fresh water and pressure cook the chickpeas with 1 tsp of salt . Cook for about 2-3 whistles and then simmer for about 10-12 minutes or till the chickpeas are cooked completely. Reserve the stock.
   
3. Check the chickpeas if it has cooked properly by mashing it with a finger.
   
4. Meanwhile soak 1 tbsp tamarind in 1/2 cup of warm water. Dry roast the spices listed under the section for making chole garam masala and grind to a fine powder in a mixer.
   
5. Heat 3 tbsp of oil in a pan.
   
6. Add bay leaf, cinnamon stick and chopped onions.
   
7. When the onions start turning golden brown add the ginger and garlic paste and saute for 2 minutes.
   
8. Shift aside the onions and add the tomato puree and let it cook till the oil starts leaving the tomato mix.
   
9. Add coriander powder, red chilli powder, kashmiri lal mirch powder, turmeric powder and saute for few minutes on low flame.
   
10. Add 1/2 cup of soaked tamarind extract to the onion-tomato mixture and stir.
    
11. Meanwhile coarsely mash some chickpeas in a blender.
    
12. Add the boiled chickpeas along with the mashed chickpeas. Do not add water or the stock at this stage.
    
13. Mix gently so that the chickpeas are coated with the spices evenly.
    
14. Add 1/2 tsp of roasted cumin powder, amchur powder, 1/4 tsp of garam masala and 1 tsp of chole masala and mix evenly.
    
15. Add the stock. Add more water if required. Adjust salt.
    
16. When it comes to a rolling boil, simmer it and cook for further 10 minutes or till the gravy thickens.
    
17. Switch off the flame and garnish with some chopped coriander leaves.
    
18. Your tangy and spicy Punjabi chole is ready. Serve hot with puri, bhature, phulka or rice along with onion slices and lemon wedges.