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Kale Chole

Archana Bhargava
480 minutes
Prep Time
60 minutes
Cook Time
10 People
Read Instructions Save For Later


It is one of the most popular punjabi dish, loved almost by everyone

Recipe Tags

  • Healthy

Ingredients Serving: 10

  1. 500 gms kabuli chana
  2. Water as required
  3. Salt to taste
  4. 2 tbsp dried amla
  5. 1 badi elaichi
  6. 1 Cinnamon stick
  7. 3 big onions , grind into paste
  8. 6 big tomatoes , grind into paste
  9. 1 tbsp greenchillies ginger paste
  10. 1 tbsp finely chopped ginger
  11. 1 tsp finely chopped greenchillies
  12. 1 tbsp chopped coriander leaves
  13. 2 tbsp fried onions , Barista
  14. 1 tsp jeera
  15. 3 cloves
  16. 8 black peppercorns
  17. 1 Cinnamon stick
  18. 2 big elaichi
  19. 1 tsp roasted jeera powder
  20. 1 tbsp anardana powder
  21. 2 tbsp chole masala
  22. 1 tsp black salt
  23. 2 tsp red chilly powder
  24. 2 tbsp dhania powder
  25. 3 tbsp oil


  1. Soak kabuli chanas for 8 hours or overnight.
  2. Then wash thoroughly and put in pressure cooker with salt, dried amla , black cardamom and cinnamon stick. Cover and cook for one whistle. Lower the flame and let it cook for an additional 30 minutes.
  3. For the gravy. Heat oil and put all the whole spices such as cumin seeds, black cardamom, cloves and cinnamon. Saute until fragrant.
  4. Add in the onion paste and roast till brown. Add the green chilly and ginger paste and saute until fragrant as well. Add red chilli powder, dhania powder and tomato puree. Saute until the masalas start to leave the sides of the pan.
  5. Now add the cumin powder, half the chole masala and black salt. Add some water. Bring it to a boil and add in the boiled chola. Mash a quarter of the chole into the gravy so that there's a body to it.
  6. Now bring the cholas to a boil. Turn off the heat and add the remaining chola masala and anardana powder. Mix well. Transfer into a serving dish and top with fried onions and coriander leaves.

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