Punjabi Chole with Jeera Rice & Kachumber
Nutrition Snapshot
Serving Size: π½ 500 gramsValues are approximate β shown for awareness, not tracking. Actual nutrition can vary with ingredient brands, portion size, and cooking style.
Tap each ingredient to check it off as you prep.
π§Ί Prep Phase
- 1 cup chickpeas (soaked overnight)
- 1 medium onion (finely chopped)
- 1 medium tomato (pureed)
- 1 tsp ginger-garlic paste
- 1 green chili (slit)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 2 tbsp oil
- to taste salt
- 1 cup jeera rice (uncooked)
- 1/2 medium cucumber (diced)
- 1/2 medium tomato (diced)
- 1/2 medium onion (diced)
- 1 tbsp lemon juice
- 2 tbsp coriander leaves (chopped)
π£ Cooking Steps
Take it step by step. No rush.
- 1
Heat oil in a pressure cooker, add cumin seeds and let them splutter.
- 2
Add chopped onions and sautΓ© until golden brown.
- 3
Stir in ginger-garlic paste and green chili, cook for a minute.
- 4
Add tomato puree and cook until oil separates.
- 5
Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt; mix well.
- 6
Add soaked chickpeas and 2 cups of water, pressure cook for 3-4 whistles or until soft.
- 7
Once done, add garam masala and simmer for 5 minutes.
- 8
For jeera rice, rinse rice and cook with 2 cups of water and cumin seeds in a separate pot until fluffy.
- 9
For kachumber, mix diced cucumber, tomato, onion, lemon juice, and chopped coriander leaves in a bowl.
- 10
Serve chole with jeera rice and kachumber on the side.
This recipe balances familiar Indian ingredients with steady energy release. Moderate protein supports muscle repair, while complex carbohydrates provide sustained fuel.
Designed to feel satisfying today β and repeatable tomorrow.
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