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.

To get the beautiful dark color we boil chickpeas along with tea tied in muslin cloth or in a tea ball infuser. Then we prepared a masala with onions and tomatoes, and add cooked chickpeas to it. To get the awesome flavors we add fennel seed powder and pomegranate powder along with the regular spices. Hope you enjoy this recipe.

Also try: Chole Masala or Rajma Masala.

Course: Main Course

Cuisine: North Indian

Time: Preparation โ€“ 10 mins, Cooking โ€“ 50 mins, Total โ€“ 60 mins

Servings: 3-4


  1. Chickpeas (Chole) – 1 cup (soaked over night or 7-8 hours)
  2. Black Cardamom – 1
  3. Bay Leaf – 1
  4. Cloves – 2
  5. Cinnamon – 1/2 stick
  6. Tea – 2 tsp
  7. Muslin Cloth or Tea Ball Infuser – to boil tea along with the chickpeas
  8. Onion – 1 medium (finely chopped)
  9. Tomatoes – 2 medium (finely chopped)
  10. Green Chilli – 4 (sliced into halves)
  11. Ginger – 1 inch (julienned)
  12. Red Chilli Powder – 1/2 tsp
  13. Coriander Powder – 2 tsp
  14. Garam Masala Powder – 1/2 tsp
  15. Cumin Powder – 1 tsp
  16. Fennel Powder – 1 tbsp
  17. Anardana Powder (Pomegranate Powder) – 1 tsp
  18. Oil – 4 tbsp
  19. Water – 2.5 cups or as required
  20. Salt to taste.

PS: – 1 Cup = 250 ML.

How to make Amritsari Chole:

  1. Take a muslin cloth and place 2 tsp tea in the center then tie it tightly or add 2 tsp tea in a tea ball infuser and close it properly (I used this)
  2. Add chole to the pressure cooker. Add bay leaf, cloves, black cardamom, cinnamon stick, tea ball infuser with tea (or tea in the muslin cloth), water and salt. Close the lid
  3. Let first whistle blow on high flame then turn the flame to low and cook for 25-30 mins or until chole are soft
  4. Let it the pressure settle down, open the lid and remove the tea ball infuser (or the muslin cloth) from the chole. Keep aside the chole along with the water
  5. Now heat oil in a pan. Add onions. Saute till golden brown
  6. Add tomatoes, green chilli, ginger, red chilli powder, coriander powder, cumin powder and fennel seeds powder. Cook till oil starts to separate
  7. Add chole and anardana powder, mix. Add 1/2 cup water at this step if it’s too dry
  8. Cook for 15 mins on low-medium flame, thick consistency is preferred
  9. Add garam masala powder and mix. Your Amritsari Chole are ready
  10. Garnish with green chillies and julienned ginger. Serve hot with bhatura, naan, puri or rice.


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