Chole or Garbanzo Beans, is a popular North Indian dish having its roots in Punjab. Chole always reminds you of Bature and they are more often served as a combination "Chole Bature". But Chole can be eaten with other breads as well and also with rice - plain and spiced.

Chole is a good source of folate, protein and dietary fiber. Plus the fact that it is loved by kids cannot be ignored by mothers.



1 Cup Chole / Chick Peas, soaked overnight
1 large Onion, ground to a paste
2 medium Tomatoes, 1 chopped fine and 1 pureed
1-inch ginger, ground along with Onion Paste (I use 1 tsp Ginger Paste)
3-4 Garlic Cloves, ground along with Onion Paste (I use 1 1/2 tsp Garlic Paste)
2-3 Green Chillies, ground along with Onion Paste
2 bay leaves
2 tsp Garam Masala
2 tblsp Oil
Salt to taste

Serves 4-6


1. Pressure Cook Chole for about 20 minutes.

2. Heat oil in a pan and add the Onion-Ginger-Garlic-GreenChillies Paste. Fry till the onion becomes transluscent.

3. Add tomato paste and fry till oil leaves the tomatoes - 5-8 min approx.

4. Add bay leaves, salt and Garam Masala.

5. Add cooked Chole and adjust water.

6. Simmer and leave it for 5-10 minutes stirring in between to ensure nothing sticks to the bottom of the pan.

7. Sprinkle finely chopped onions and keep lemon pieces on top for decorating.


• You can mash 1-2 tablespoons chole in the last step to thicken the gravy.

• You can add boiled potato to leftover Chole to increase quantity. Adjust seasoning.

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