punjabiMediumveganvegetariandairy freenut free

Vegan Chole

Name: Vegan Chole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1.5 cup kabuli chana (white chickpeas, soaked overnight, drained); 2 pcs black tea bags (for boiling with chickpeas); 2 pcs bay leaf; 0.5 tsp salt (for pressure cooking, adjusted for the gravy); 2 tbsp oil; 1 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 6 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, pureed); 2 tsp coriander powder; 1 tsp red chili powder; 1 pinch turmeric powder; 2 tsp chole masala; 1 tsp amchur (dry mango powder); 1 pinch garam masala; 1 pinch black pepper; 3 tbsp coriander leaves (fresh, chopped, for garnish); 1 tbsp lemon juice; 2 cup water (for pressure cooking chickpeas)

RATING

4.6/5(187)

TASTE SCORE

8/10

Dark, robust chickpea curry simmered with whole spices in a deeply aromatic onion-tomato gravy. This Punjabi classic is naturally vegan, with tea water giving the chickpeas their signature earthy brown hue. Perfect scooped up with bhature, naan, or steamed rice.

PREP

15m

COOK

50m

SERVES

1 KATORI

405 cal

SERVINGS

METHOD · 7 STEPS

pressure cook · ~25 min
Cook the chickpeas with tea.
1.Drain soaked chickpeas and add them to the pressure cooker with 2 cups water.
2.Drop in the tea bags and bay leaves. Add salt.
3.Pressure cook on medium-high heat for 4-5 whistles until soft.
4.Let the pressure release naturally. Remove and discard the tea bags and bay leaves. Drain the chickpeas, reserving the dark cooking liquid.
TIPThe tea bags give chole its signature dark brown color — don't skip this step.
saute · ~10 min
Build the aromatic base.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add chopped onions and cook until deeply golden brown, stirring often.
TIPDeep browning the onions is key to the rich, dark gravy. Don't rush — it takes a full 8-10 minutes.
saute · ~7 min
Bloom the ginger, garlic, and spices.
1.Add grated ginger, minced garlic, and slit green chilies. Sauté until the raw aroma disappears.
2.Add coriander powder, red chili powder, turmeric, and chole masala. Stir continuously for 1 minute.
3.Pour in the tomato puree and cook until the oil separates from the mixture.
TIPSplash a tablespoon of the reserved chickpea water if the spices start sticking to the bottom.
simmer · ~25 min
Simmer the chole to perfection.
1.Add the cooked chickpeas to the tomato-spice masala. Stir gently to coat each chickpea.
2.Pour in the reserved dark cooking liquid plus an additional cup of water.
3.Bring to a boil, then reduce heat to low. Cover partially and simmer for 20-25 minutes, stirring occasionally.
4.The gravy should thicken and cling to the chickpeas. Mash a few chickpeas against the side of the pan if you like a thicker consistency.
mix · ~1 min
Finish with tang and freshness.
1.Turn off the heat. Stir in the amchur powder and garam masala.
2.Squeeze in fresh lemon juice. Fold in half of the chopped coriander leaves.
3.Taste and adjust salt if needed.
rest · ~10 min
Let the chole rest for 10 minutes.
Cover and let the curry sit for 10 minutes. This resting time allows the spices to meld and the flavors to deepen significantly.
TIPChole always tastes even better the next day. Make it ahead if you can.
garnish
Garnish and serve.
Spoon into bowls, scatter with the remaining coriander leaves, and serve hot with bhature, naan, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan for the gravy to prevent the masala from burning and to ensure even cooking.
2
Reserve the dark tea-infused cooking liquid from the chickpeas; it adds both color and depth of flavor.
3
For authentic restaurant-style chole, mash a few chickpeas directly in the pan to naturally thicken the gravy.
4
Let the chole rest for at least 10 minutes after cooking; the flavors meld and deepen significantly.
5
If making ahead, chole tastes even better the next day—store in the fridge and reheat gently with a splash of water.
6
Don't skip blooming the spices in step 3; the heat unlocks their essential oils for a more aromatic curry.
7
Adjust the gravy consistency by adding more reserved cooking liquid for a thinner curry or simmering longer for a thicker one.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Boost protein by adding paneer cubes or a handful of roasted soy chunks along with the chickpeas for a heartier, more filling meal.

low oil

Low-oil

Reduce oil to 1 tablespoon; use a non-stick pan and add splashes of water while sautéing onions to prevent sticking, resulting in a lighter yet still flavorful chole.

smoky

Smoky

Introduce a smoky flavor by placing a piece of hot charcoal in a small steel bowl set into the finished chole, drizzling with ghee, and covering for 2 minutes before serving.

vegan

Vegan

This recipe is already naturally vegan; ensure any accompaniments like naan or bhature are also vegan by using oil instead of ghee in the dough.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Chickpeas are an excellent source of plant-based protein, supporting muscle repair and satiety.

✓

High in Dietary Fiber

The chickpeas and onions in this dish provide soluble fiber, which aids digestion and helps maintain steady blood sugar levels.

✓

Contains Anti-Inflammatory Spices

Turmeric, ginger, and black pepper offer natural anti-inflammatory properties, with piperine in the pepper enhancing curcumin absorption.

✓

Good Source of Iron

Chickpeas and coriander powder contribute iron, a mineral essential for healthy oxygen transport in the blood.

QUESTIONS?

Frequently asked questions

Yes, but you will miss the tea-infused cooking liquid. Simmer the canned chickpeas in fresh water with the tea bags for 15 minutes to replicate the color and flavor.