Punjabi Chikkar Chole | Easy Punjabi Chole Recipe | Kunal Kapur Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 servings 55.3K views Sep 19, 2026

Thick, rich, masaledaar and packed with flavour - these Punjabi Chikkar Chole are everything you want in a proper North Indian chole! ❤️ Made with perfectly boiled kabuli chana, whole spices, onions, chole masala, amchur and a generous tadka of ghee and Kashmiri chilli, this recipe gets that deep, dark, restaurant-style flavour right at home. Serve these hot with butter kulcha, boiled potatoes, paneer cubes, green chilli pickle and fresh coriander for the ultimate Punjabi meal.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Boiling Chole

Kabuli Chana (काबुली चना) - 2 cups
Water (पानी) - 6 cups
Dried alma, unsweetened (सूखा आमला) - 6-7 nos (optional)
Black pepper (काली मिर्च) - 8-10 nos
Bayleaf (तेज पत्ता) - 1 no
Black cardamom (काली इलाइची) - 2 nos
Cloves (लौंग) - 4-5 nos
Salt (नमक) - 2 tsp
Baking soda (बेकिंग सोडा) - 1 tsp
Potato, large (आलू) - 1 no

For Cooking

Ghee (घी) - 5 tbsp
Asafoetida (हींग) - ½ tsp
Carom seeds (अजवाइन) - ¼ tsp
Ginger, chopped (अदरक) - 1 tbsp
Green chilli, split (हरि मिर्च) - 3-4 nos
Garlic, chopped (लहसुन) - 1 tbsp
Onion, chopped (प्याज़) - 1½ cups
Turmeric (हल्दी) - ½ tsp
Kashmiri chilli powder (कश्मीरी मिर्ची पाउडर) - 1 tbsp
Chole Masala (छोले मसाला) - 3 tbsp
Salt (नमक) - to taste
Black salt (काला नमक) - 1 tsp
Water (पानी) - as required
Amchur powder (अमचूर पाउडर) - 1 tbsp
Kasoori methi leaves (कसूरी मेथी) - a large pinch

For Tadka

Ghee (घी) - 2 tbsp
Kashmiri chilli powder (कश्मीरी मिर्ची पाउडर) - 2 tsp
Garnish with
Boiled Potato cubes
Paneer cubes
Green chilli pickle
Coriander, chopped
Serve with
Butter Kulcha

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Punjabi Chikkar Chole?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.