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SwedenRecipe for Punjabi Choley
Punjabi Choley 🥣🟤
Punjabi Choley is a fragrant North Indian chickpea curry. The gravy is bold, warmly spiced and deeply aromatic, perfect when you want a satisfying vegetarian meal with restaurant style flavor. Stock up on essentials at Asian Food Shop.
History and origin 🧭
Choley, often written as chole, is a Punjabi everyday classic. Chickpeas are accessible, hold their shape well and soak up sauce beautifully, making this dish ideal for both weekday lunches and slower weekend cooking. In India it’s famously served as Chole Bhature, but it’s equally great with rice at home.
How it’s made, styles and ingredients 🥄
Flavor comes from an onion, garlic and ginger base, a tomato gravy and finishing spices stirred in at the very end so they stay fragrant.
- a quick version using canned chickpeas
- a slower version from dried chickpeas soaked overnight
- a more intense restaurant style version with reduced gravy
Flavor profile 👅✨
- warm and aromatic
- tomato forward with gentle sweetness from onion
- pleasant heat depending on chilli
- a fragrant finish from garam masala
How to serve 🍽️
- with rice, especially basmati
- with flatbreads or bread
- meal prep friendly, often even better the next day
Health notes 🌿
Chickpeas are naturally filling and add fiber. Spices build depth so you often need less salt. For a lighter version, keep the gravy tomato forward and use oil modestly.
How to choose ingredients 🛒
- ground coriander helps round out the tomato gravy
- add garam masala at the end to keep it aromatic
- rinse canned chickpeas and let them simmer in the sauce
- reduce the gravy without a lid for a richer, restaurant style taste
Recommended 3 products ✅
- Ashoka Instant Punjabi Choley 280 g a quick way to enjoy Punjabi Choley flavor, just heat and serve
- Asli Coriander powder 40 g a key spice for the gravy that ties tomatoes and chickpeas together
- Drana Garam Masala 500 g the finishing aroma, stir it in after turning off the heat
Recipe: Punjabi Choley (chickpea curry) 🥣🟤
Ingredients (3 to 4 servings)
- canned chickpeas 2 cans
- oil 2 to 3 tbsp
- onion 1 large
- garlic 3 cloves
- ginger about 2 cm
- tomatoes 2 to 3 or tomato passata
- cumin 1 tsp
- turmeric 1/2 tsp
- ground coriander 1 1/2 tsp
- chilli to taste
- salt to taste
- garam masala 1/2 to 1 tsp
- water 150 to 250 ml as needed
- lemon 1 to finish
- basmati rice to serve
Method
- Drain and rinse the chickpeas. For a thicker gravy, set aside a few spoonfuls and mash them later into the sauce.
- Heat oil in a pot, add cumin and let it bloom for a few seconds.
- Add onion and cook until golden. Stir in garlic and ginger and fry briefly.
- Add tomatoes, turmeric, ground coriander, chilli and salt. Simmer for 5 to 7 minutes until the base comes together.
- Add chickpeas and water as needed. Simmer 10 to 15 minutes uncovered or half covered so flavors meld.
- Turn off the heat, stir in garam masala and let it rest for 3 minutes.
- Finish with lemon juice to taste and serve with basmati rice.
Tips for restaurant style flavor ✨
- Reduce the gravy briefly for a deeper taste.
- Add garam masala at the end to keep it fragrant.
- Mash a few spoonfuls of chickpeas in the pot for a creamy texture without cream.
Recommended products1
