Jul 14 2026
Restaurants›Dishoom Kensington›Chole Lunch Pot Recipe

Chole Lunch Pot Recipe

Inspired by Dishoom Kensington
Time45m
Serves4

Make Chole Lunch Pot Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Spices

Others

Method

Preparation

  1. 1

    Prepare the Chickpeas

    If using canned chickpeas, drain and rinse them under cold water. If using dried chickpeas, soak overnight and cook until tender.

  2. 2

    Chop the Vegetables

    Finely chop the onion and set aside. Puree the tomato and set aside. Chop the cilantro for garnish.

Cooking

  1. 3

    Heat the Oil

    In a large pot, heat the oil over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds.

  2. 4

    Sauté Onions

    Add the chopped onion to the pot and sauté until they turn golden brown, about 5-7 minutes.

  3. 5

    Add Ginger-Garlic Paste

    Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.

  4. 6

    Add Tomato Puree

    Pour in the pureed tomato and cook for 5 minutes until the oil separates from the mixture.

  5. 7

    Add Spices

    Stir in the coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well to combine.

  6. 8

    Add Chickpeas and Water

    Add the chickpeas and water to the pot. Stir well and bring to a boil.

  7. 9

    Simmer

    Reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.

  8. 10

    Garnish and Serve

    Remove from heat, garnish with chopped cilantro, and serve hot with rice or bread.

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