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Authentic Punjabi Kaale Chole by Seema

Aug 23, 2013




3 people



    - 1/2 kg kala chana (black chickpea).
    - 1 tsp salt.
    - Water.
    - 3 heap tbsp garlic ginger paste.
    - Mint leaves.
    - Coriander leaves.
    - 3 large tomatoes puree.
    - 1 tsp chole masala.
    - 1 tsp jeera powder (cumin powder).
    - Oil.
    - 3 green chillies, diced.
    - 1/4 tsp haldi powder (turmeric powder).
    - 1 tsp garam masala.
    - 1 tsp coriander powder.
    - 1 tsp red chilli powder.
    - Salt to taste.
    - 1 large onion.


  • In a cooker, add the course onion
  • Stir till the onion water evaporates
  • Add oil once the onion paste is dry and cook
  • When the paste is pale brown in colour, add the garlic ginger paste
  • Let the mixture cook for about a minute
  • Add the pureed tomatoes
  • Give it a quick stir
  • Add the salt
  • Add the red chilli powder
  • Add the green chillies
  • Add the turmeric powder
  • Add the chole and the jeera powder
  • Stir well
  • Add the mint leaves
  • Add little bit of the chopped coriander leaves
  • Stir well and allow the mixture to cook
  • Once all the spices have incorporated well, add the kala chana
  • Add some water
  • Give it a quick stir
  • Grind the extra bowl of kala chanas and add to the mix
  • Ground kala chana will make the gravy thicker and tastier
  • Stir again
  • Add more water
  • Pressure cook the gravy for about 5 minutes more
  • Open the lid of the cooker and check the consistency
  • Add the coriander powder
  • Add the garam masala
  • Add the coriander leaves
  • Stir well
  • TIP: Add 1/2 a lemon if you wish the gravy to taste tangier
  • Ready to serve

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