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Punjabi Choley With Homemade Choley Masala

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Chickpeas are one of those ingredients which are very versatile and is used all over the world in their everyday cooking. Chickpeas are a great protein source for vegetarians, and thus it is very popular among the weight watchers too.
Punjabi Choley is a spicy curry from the northern region of India. Made from chickpeas, onion, tomatoes, ginger, garlic and Indian spices, it is one of the most delicious everyday curries in Indian households.
The ingredients that brings magic into this Punjabi Choley is the homemade Choley Masala. If you are short on time, you can use the store bought one too.

How To Make Homemade Choley Masala Powder?

This masala is a blend of roasted spices which gives a very typical flavour to this choley recipe. You can make a big batch of this masala powder and keep using as and when required. Make sure to roast the spices on low heat so that they are nicely roasted and not burned. You can double or triple the ingredients amount as required.
Choley Masala Recipe:
1-1/2 tbsp coriander seeds,
1/2 tbsp cumin seeds,
1 tbsp anardana,
1/4 tsp fenugreek seeds,
5-6 dry red chillies,
4-5 cloves,
5-6 black peppercorn,
1 black cardamom,
1/2 inch cinnamon,
Gently roast all ingredients separately as the roasting time for each ingredient varies. Allow to cool completely before grinding into a coarse powder.

Serves – 4

1-1/2 cups chickpeas, soaked overnight, boiled,
2 large onions, grated,
2 large tomatoes, grated,
1 tsp ginger-garlic paste,
2 bay leaves,
2 green cardamoms,
1 tsp cumin seeds,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp dry mango powder,
1 tsp black pepper powder,
1 tsp kasuri methi,
2 tsp choley masala,
2-3 tbsp oil,
Salt to taste


  1. Soak the chickpeas overnight. Put the chickpeas in a pressure cooker and cook until soft and tender. Try to use the organic chickpeas as they become quite tender once cooked. Drain and reserve the water and set it aside.
  2. Heat oil in a fry pan and add cumin seeds, bay leaves and green cardamom. Add the grated onions and ginger garlic paste and fry until it turns golden brown.
  3. Add the tomatoes and saute further until the oil separates.
  4. Add the chilli, turmeric, dry mango, and pepper powder and mix well. Add in the kasuri methi also.
  5. Now add the drained chickpeas and mix well.
  6. Add the choley masala, salt and adjust the spice depending on the taste.
  7. Cover and allow it to simmer for 8-10 mins.
  8. Garnish with fresh coriander and serve hot.
Punjabi Choley tastes great along with Puri, Naan or Bhatura. You can also serve it with Tawa Paratha, Laccha Paratha, Phulka, Steamed Rice or Jeera Rice. You can use this choley to make Aloo Tikki Chaat or Kachori Chaat and then top it with some coriander mint chutney, sweet tamarind chutney, finely chopped onions and sev to make a Chaat.
  • You could replace this with kala chana and make the same dish.
  • If you don’t have dry mango powder, you could replace it with lemon juice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme