Amritsari Chole

Amritsari Chole is an authentic Punjabi style chickpea curry. It is full of amazing flavors and can be enjoyed with bhature, naan, stuffed kulcha, poori or rice


  1. Use boiled tea water as it’s more convenient. Just add water and tea to a saucepan, bring it to a boil then simmer for 3-4 mins. Strain this water and add it to the chickpeas while boiling
  2. Cook masala in ghee (clarified butter), it tastes better
  3. The whole spice mix can also be prepared in advance and stored in an air-tight container
  4. Try and use freshly made ginger-garlic paste for this recipe.

Also try: Chole Masala or Rajma Masala.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 50 mins, Total – 60 mins.

Servings: 4


  1. Chickpea (Chole) – 1 cup (soaked over night or 7-8 hours)
  2. Tea – 2 tsp
  3. Black Cardamom – 2
  4. Green Cardamom – 2
  5. Bay Leaf – 2
  6. Cloves – 4
  7. Cinnamon – 1/2 stick
  8. Black Peppercorn – 1/2 tsp
  9. Coriander Seeds – 2 tsp
  10. Cumin Seeds – 1 tsp
  11. Fennel Seeds – 1 tsp
  12. Pomegranate Seeds (Anardana Seeds) – 1 tsp
  13. Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
  14. Kashmiri Red Chilli Powder – 1/2 tsp
  15. Onion – 1 medium (finely chopped)
  16. Tomatoes – 2 medium (blend to a smooth paste)
  17. Green Chili – 4 (finely chopped) 
  18. Ginger-Garlic Paste – 1 tbsp
  19. Ghee (Clarified Butter) – 3 tbsp
  20. Water – 3 cups or as required
  21. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Amritsari Chole:

  1. Add 2.5 cups of water and tea to a saucepan, bring it to a boil and simmer for 3-4 mins
  2. Meanwhile thoroughly rinse chickpea and add to a pressure cooker along with salt. Strain the boiled tea water through a sieve and add it to the pressure cooker
  3. Cook on high flame until first whistle blows then cook on low flame for about 25 mins, don’t worry on the whistles at this time
  4. While chickpeas are cooking, heat a pan and add black cardamom, green cardamom, bay leaves, cloves, cinnamon stick, black peppercorns, coriander seeds, cumin seeds, fennel seeds & pomegranate seeds. Dry roast on low flame until fragrant. Now add dried fenugreek leaves, roast for a few more seconds. Turn off the flame and transfer to a plate to cool down. Once it’s cool, grind the spices to a fine powder. Keep aside the whole spice mix
  5. Now heat ghee in a pan. Add ginger-garlic paste, saute until fragrant
  6. Add onions and green chilies, saute until golden brown
  7. Add ground spice mix and kashmiri red chili powder. Mix and cook on a low flame until fragrant
  8. Add tomato paste and cook until ghee starts to separate
  9. Add cooked chickpeas to the masala and mix well. Add 1/2 cup water and mash a few chickpeas to get the nice texture, bring it to a boil. Cook covered for 15 mins on a medium-low flame, stirring occasionally
  10. After 15 mins cook uncovered for 5 mins, at this stage add more water if it looks too dry
  11. Turn off the flame and your Amritsari Chole is ready, garnish with green chili or julienned ginger while serving.


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