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Punjabi Chole tikka masala

Chickpeas cooked in a tangy and rich curry, usually had with basmati rice.
Prep Time7 hrs
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: chickpea curry, chole curry, chole tikka masala, indian curry
Servings: 4 people
Author: tonkingaround


  • 2 cup Dry chickpeas or 1 can of canned chickpeas
  • 2 med Onions
  • 2-3 med sized Tomatoes
  • 5-6 cloves of garlic
  • 8-10 piece cashews
  • 2 tsp chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Dried mango powder or Amchur
  • 2-3 tbsp cooking oil or ghee
  • 1 tsp cumin seeds


  • Soak the dry chickpeas overnight and then pressure cook for about 2-3 whistles. If you are using the canned chickpeas, this step is not needed.
  • Chop all the veggies, i.e onions, garlic, chillies and tomatoes. Do not worry about finely chopping them. We will grind everything later on.
  • In a pan on medium heat, add 2 tsp ghee or cooking oil. And once it is hot, add cumin seeds and allow them to crackle.
  • Next add roughly chopped onions, roughly chopped tomatoes, along with cashews, and the garlic pods. Let this cook for about 5-7 minutes or till the tomatoes get mushy.
  • Once the tomatoes are mushy, take this off the heat and allow to cool. Then transfer it to a blender and blend into a smooth creamy paste.
  • Take the boiled chickpeas in a bowl, drain excess water and keep aside. Add in all the spices i.e. salt, turmeric, cumin powder, dry mango powder and 1 tsp chilli powder. Mix it all really well.
  • Roast the chickpeas in a nonstick pan for about 10 minutes or till then get toasty and dry. Keep mixing in regular intervals.
  • In a pan, add 1 tsp ghee, add 1 tsp chilli powder and after 20 seconds, add the onion tomato paste.
  • To this, add salt to taste, a little more (1tsp) dry mango powder if you love a tangy curry. Let it cook for about 5-7 minutes.
  • Add the cooked chickpeas to the paste and mix well and cook for another 5 minutes. Add water drained from chickpeas to adjust consistency.
  • Garnish with some butter, some dried fenugreek leaves( kasturi methi) or coriander and serve hot with basmati rice.