Kale Chole | How to make Kale Chole

By Archana Bhargava  |  13th Apr 2016  |  
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  • Photo of Kale Chole by Archana Bhargava at BetterButter
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About Kale Chole Recipe

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

Kale Chole, a deliciously finger licking recipe to treat your family and friends. This recipe of Kale Chole by Archana Bhargava will definitely help you in its preparation. The Kale Chole can be prepared within 480 minutes. The time taken for cooking Kale Chole is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Kale Chole step by step. The detailed explanation makes Kale Chole so simple and easy that even beginners can try it out. The recipe for Kale Chole can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kale Chole from BetterButter.

Kale Chole

Ingredients to make Kale Chole

  • 500 gms kabuli chana
  • water as required
  • salt to taste
  • 2 tbsp dried amla
  • 1 badi elaichi
  • 1 cinnamon stick
  • 3 big onions , grind into paste
  • 6 big tomatoes , grind into paste
  • 1 tbsp greenchillies ginger paste
  • 1 tbsp finely chopped ginger
  • 1 tsp finely chopped greenchillies
  • 1 tbsp chopped coriander leaves
  • 2 tbsp fried onions , Barista
  • 1 tsp jeera
  • 3 cloves
  • 8 black peppercorns
  • 1 cinnamon stick
  • 2 big elaichi
  • 1 tsp roasted jeera powder
  • 1 tbsp anardana powder
  • 2 tbsp chole masala
  • 1 tsp black salt
  • 2 tsp red chilly powder
  • 2 tbsp dhania powder
  • 3 tbsp oil

How to make Kale Chole

  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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