Spicy Punjabi Chole is a classic North Indian dish that packs a punch with its rich flavors and aromatic spices. Perfect for when you're craving something hearty and satisfying, this dish is a staple at family gatherings and festive occasions.
Canned chickpeas are the star of the show, offering a convenient and protein-rich base for the dish. The large onion is finely chopped to add a sweet and savory depth to the sauce. Pureed tomatoes bring acidity and a touch of sweetness, balancing the spices beautifully. The ginger-garlic paste adds a robust, aromatic foundation, while green chilies introduce a fresh, spicy note. Cumin seeds and a bay leaf are essential for that earthy, warm aroma that defines Punjabi cuisine.
For the spices, chili powder provides heat, while garam masala adds a complex blend of flavors. Ground coriander and ground turmeric round out the spice profile with their earthy, slightly bitter notes. Salt enhances all the flavors, and vegetable oil is used for sautéing. Finally, a sprinkle of fresh cilantro and a squeeze of lemon juice brighten the dish at the end.
Serve Spicy Punjabi Chole with warm naan or fluffy basmati rice for a complete meal. A side of cooling cucumber raita or a simple green salad complements the spice beautifully.
Start by heating the vegetable oil in a large pan over medium heat. Add the cumin seeds and the bay leaf, letting them sizzle until they release their aroma. This step is crucial for infusing the oil with those wonderful, earthy flavors.
Next, toss in the finely chopped onion. Sauté it until it's golden brown, which should take about 5-7 minutes. This caramelization process adds sweetness and depth to the dish. Stir in the ginger-garlic paste and green chilies; let them cook for about a minute to mellow the raw flavors.
Pour in the tomato puree and cook the mixture until the oil separates, a sign that the tomatoes are well-cooked and their acidity has mellowed. This typically takes around 5-10 minutes. Now, mix in the chili powder, garam masala, ground coriander, ground turmeric, and salt. Stir well to combine.
Add the drained chickpeas to the pan, ensuring they're well-coated with the spice mixture. Pour in 1 cup of water, cover the pan, and let it simmer for about 15 minutes. This simmering allows the chickpeas to absorb the flavors thoroughly.
Before serving, taste and adjust the seasoning if necessary. Stir in the lemon juice for that final zing. Garnish with fresh cilantro just before serving to add a burst of freshness.
Share