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Punjabi Cholley

Chick Pea/Garbanzo bean curry with spices

Serving 4-6 persons

Preparation Time: 15 minutes

Cooking Time: 20 minutes



3 CupsBoiled or Canned Garbanzo Beans
1 LargeFinely Chopped Onion
3 TablespoonsTomato Paste
1 TablespoonGinger Paste
1 TablespoonFinely Chopped Green Chillies
1 TeaspoonGarlic Paste
0.5 CupOil for Cooking

Dry Spices

1 TeaspoonCumin Seeds
4 Bay Leaves
4 Cloves
1 MediumSize Cinnamon Stick
2 LargeBrown Crushed Cardamoms
1 TablespoonCoriander Powder
1 TeaspoonTurmeric Powder
1 TeaspoonGaram Masala
1 TeaspoonRed Chilli Powder
Salt To Taste



  1. In a pan heat oil and add hing, cumin seeds, bay leaves, crushed cardamom, cinnamon stick and fry them till cumin change color.

  2. Now add onions to it and fry them till they turn golden brown. Then add ginger. garlic, and green chilli and fry then for another 1 minute.

  3. Now add turmeric powder. red chilli powder, coriander powder, salt and garam masala and fry it for 1-2 minutes.

  4. Then add tomato paste and cook it till the masala paste separates the oil.

  5. Now add chick peas and desired quantity of water depending what thickness you like for the gravy.

  6. Cook them for 10-15 minutes at medium flame covering it with an lid and keep stirring in between.

  7. Garnish it with green coriander and serve it with puri, bhature,or rice.

If you are boiling chick peas its recommended you sock them for couple of hours in hot water & pressure cook them. And the ratio of water to chick pea should be 5 times. Before boiling it check if there is enough water some time chickpeas sock all of the water. Add more water if water is not enough to boil it for 20 minute at high flame. Canned Chickpeas has salt in it so if you are using canned chick pea taste the chick pea before adding salt to it.

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