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Punjabi Chole Masala Served in a Blue Bowl with Suji ka Halwa

Punjabi Chole Masala

Punjabi Chole Masala is a delicious chickpea curry that’s made all over Pakistan and India. It’s made with chickpeas, tomatoes, onions, and a handful of spices. It’s delicious served over jeera rice, or scooped up with a steamy hot naan or soft, flaky pooris.
Course Lunch/Dinner
Cuisine Pakistani, Pakistani/Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 86kcal


  • 2 tablespoons oil
  • 1 small onion finely chopped
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • 2 small tomatoes finely chopped
  • 1/2 teaspoon kashmiri lal mirch
  • 1/4 teaspoon turmeric powder haldi
  • 1/2 teaspoon ground cumin
  • 2 chickpea cans 400 grams each, drained
  • Salt to taste
  • Water as required
  • Chopped coriander for garnish


  • In a medium sized pot, bring the oil to a medium high heat. Add the chopped onion and fry until golden brown.
  • Now add the tomatoes and cook for 1-2 minutes on high heat. Now add ginger and garlic and all spices and about 1/3 cup water. Reduce the heat to medium and cover the pot. Stir every few minutes until the tomatoes have cooked through.
  • Now add the chickpeas and cook on high flame for a few minutes.
  • Add about 1/2 cup water (or a little more, depending on how thick or thin you like the curry to be).
  • Now reduce the heat to medium, cover the pot and cook for about 15-20 minutes (stir once or twice during this time).
  • Now remove the lid, and cook on high heat for 3-4 minutes until you can see the oil separating from the curry.
  • Garnish with chopped coriander and serve with rice or roti.


Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg