Amritsari Chole

“Oh!!! I love it. They are so yum.” All of my family and friends have always enjoyed it. Amritsari Chole is an authentic Punjabi style chickpea curry. It is full of amazing flavors and can be enjoyed with bhature, kulcha, stuffed kulcha, poori or rice.

To get the beautiful dark color we boil chickpeas along with a tea bag or tea tied in muslin cloth or in a tea ball infuser (which is always more convenient). Then we cook boiled chickpeas in onions and tomatoes. To get the awesome flavors we add fennel seed powder and pomegranate powder along with regular spices. Hope you enjoy 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: 3-4


  1. Chickpeas (White Chole) – 1 cup (soaked over night or 7-8 hours)
  2. Black Cardamom – 2
  3. Bay Leaf – 2
  4. Cloves – 3
  5. Tea – 2 tea bags or 2 tsp
  6. Cinnamon – 1 small stick
  7. Muslin Cloth or Tea Ball Infuser – to boil tea along with the chole
  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 tsp
  13. Coriander Powder – 2 tsp
  14. Garam Masala Powder – 1/2 tsp
  15. Cumin Powder – 1 tsp
  16. Fennel Powder – 2 tsp
  17. Anardana Powder (Pomegranate Powder) – 1.5 tsp
  18. Oil – 4-5 tbsp
  19. Water – 2-3 cups or as required (to boil chole)
  20. Salt to taste.

PS: – 1 Cup = 250 ML

How to make Amritsari Chole:

  1. Take a muslin cloth, place 2 tsp tea in the center and tie it tightly. Or add 2 tsp tea in a tea ball infuser (I used this). Or you can use 2 tea bags
  2. Add chole to the pressure cooker. Add bay leaves, black cardamoms, cinnamon stick, tea ball infuser along with tea, 2 cups of water and salt. Close the lid
  3. Let first whistle blow on high flame then turn the flame to low and cook for 30 mins or until chole are soft. Do not release the pressure let it settle down on its own
  4. Open the lid and separate the tea 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 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. Mix well. Your Amritsari Chole are ready
  10. Garnish with sliced green chillies, onions and julienned ginger
  11. Serve hot with kulcha, naan, puri or rice.

6 Comments Add yours

  1. Megala says:

    Looks authentic!

    Liked by 1 person

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