· By ODM Masala
Chole Recipe: Punjabi Chole Masala With Badi Elaichi
Quick answer: To make Punjabi chole, soak kabuli chana overnight, pressure cook it with tea leaves and a black cardamom pod for colour and smoke, then simmer it in an onion-tomato masala with chole spices for 15 minutes. The badi elaichi is the secret: one or two pods give chole its deep, smoky, dhaba-style flavour.
Chole is the curry every North Indian home swears by, whether it is Sunday brunch with bhature or a quick dinner with rice. This recipe keeps it simple, uses everyday spices, and gets you that dark, rich restaurant look without any artificial colour.
Also known as: chole masala, chana masala or Punjabi chickpea curry. Kabuli chana is called chickpeas or garbanzo beans in English, and badi elaichi is black cardamom (also called kali elaichi or moti elaichi).
What Makes Chole Taste Like the Dhaba Version?
Three things: a long slow onion-tomato masala, a spoon of tangy amchoor, and whole spices boiled with the chana. Of these, black cardamom does the most work. Its smoky, camphor-like aroma soaks into the chickpeas while they cook, so every bite carries it. Our ODM Black Cardamom (Badi Elaichi) pods are handpicked and whole, so the smoke comes through clearly. If you are new to this spice, our guide on how to use black cardamom explains it in detail.
Ingredients for Chole (Serves 4)
- 1 cup kabuli chana (white chickpeas), soaked 8 hours
- 2 black cardamom pods, lightly crushed
- 1 tej patta (bay leaf) and a 1-inch cinnamon stick
- 1 tea bag or 1 tsp tea leaves tied in muslin (for dark colour)
- 2 tbsp oil or ghee, 1 tsp jeera (cumin seeds)
- 2 medium onions, finely chopped
- 1 tbsp ginger-garlic paste, 2 green chillies slit
- 2 tomatoes, pureed
- 1 tsp Kashmiri mirch powder, 1 tsp dhaniya powder, 1/4 tsp haldi
- 1 tsp garam masala powder and 1 tsp amchoor powder
- Salt to taste, fresh coriander and onion rings to serve
How to Make Chole Step by Step
- Pressure cook the chana: Drain the soaked chana. Add fresh water, salt, the black cardamom, tej patta, cinnamon and the tea bag. Cook for 5 to 6 whistles on medium until the chana mashes easily between two fingers. Remove the tea bag and keep the cooking water.
- Start the tadka: Heat oil, add jeera and let it crackle for 10 seconds.
- Brown the onions: Add onions and cook on medium for 10 to 12 minutes until deep golden brown. Do not rush this step; it builds the colour.
- Build the masala: Add ginger-garlic paste and green chillies, cook 1 minute. Add tomato puree, Kashmiri mirch, dhaniya and haldi. Cook until oil separates at the edges, about 6 to 8 minutes.
- Simmer: Add the chana with 1 to 1.5 cups of its cooking water. Mash a few chickpeas with the back of the ladle to thicken the gravy. Simmer uncovered for 15 minutes.
- Finish: Stir in ODM Garam Masala Powder and ODM Amchoor Powder, simmer 2 more minutes, then top with coriander.
Common Chole Problems and Easy Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Chana still hard | Short soak or old chana | Soak 8 to 10 hours; add 1 to 2 more whistles |
| Gravy looks pale | Onions not browned, no tea bag | Brown onions fully; boil chana with tea |
| Tastes flat | Missing tang or smoke | Add a little more amchoor; use black cardamom while boiling |
| Bitter aftertaste | Too much black cardamom or tea | Stick to 2 pods and 1 tea bag for 1 cup chana |
Black Cardamom vs Green Cardamom in Chole
Green elaichi is sweet and floral, made for chai and kheer. Black cardamom is smoky and bold, made for chole, rajma and biryani. Swapping one for the other changes the dish completely, so keep green elaichi out of your chole. Our explainer on green cardamom vs black cardamom covers the full difference.
What to Serve With Chole
- Bhature or puri for a classic Punjabi breakfast
- Jeera rice or plain steamed rice for dinner
- Kulcha with sliced onion and green chutney
- As a topping for aloo tikki chaat
Good chole starts with good spices. All ODM spices are handpicked with no artificial colours, no fillers and no preservatives, so your chole gets its colour from browning and spices, not from a bottle.
FAQ
Can I make chole without soaking the chana?
You can, but it takes longer and cooks unevenly. If you forget, soak the chana in hot water for 2 hours and pressure cook it for 8 to 10 whistles.
Why add a tea bag to chole?
Tea gives chole its dark brown restaurant colour without any food colouring. It does not make the curry taste like tea if you use just one bag and remove it after boiling.
Can I use chole masala instead of separate spices?
Yes. Replace the garam masala and amchoor with 2 tsp of chole masala, but still boil the chana with a black cardamom pod for the smoky base.
For that deep, smoky dhaba flavour in your next pot of chole, try ODM Black Cardamom.