Go Back
–+ servings
Punjabi Amritsari Chole
Print Pin
5 from 2 votes

Amritsari Chole | How to make Authentic Punjabi Chole Masala Recipe

Amritsari Chole is an authentic Punjabi Chole Masala recipe. The traditional recipe from Amritsar is a rich dark colour side dish served with poori or Bhatura.
Course Main Dish – Gravies
Cuisine Punjab
Keyword Amritsari Chole, Popular Breakfast dish
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Gravy Side Dishes
Prep Time 10 minutes
Cook Time 40 minutes
Soaking Time 8 hours
Total Time 8 hours 50 minutes
Servings 6 people
Author Srivalli

Ingredients

For Amritsari Chole:

  • 2 cups Kabuli chana
  • 1 Tea Bag
  • 4 cups Water
  • Salt to Taste

Whole Spices

  • 2 nos Bay Leaf / Tej Patta
  • 2 nos Black Cardamom / Moti Elaichi
  • 5 to 6 Cloves

For Amritsari Chole Gravy:

  • 2 tbsp Cooking Oil
  • 2 tbsp Ghee
  • 1 cup Onions pulsed to get a coarse texture
  • 1.5 cup Tomato puree
  • Salt to Taste
  • Spice Powders
  • 2 tsp Chana Masala Powder
  • 1 tsp Dry Red Chili Powder
  • 1 tsp Anardana / Pomegranate Seeds powder
  • 1 tsp Amchur / Dried Mango Powder
  • 1/2 tsp Sugar
  • 2 tbsp Kasuri Methi / Dried Fenugreek Leaves
  • 2 in Ginger julienne
  • 2 nos Green Chilies slit
  • 2 tsp Tamarind Pulp

For Garnishing

  • 5 to 6 Onion Rings
  • Coriander Leaves
  • Ginger julienne

Instructions

How To Cook Chickpeas / Chole / Kabuli Chana:

  • Rinse Kabuli Chana at least 4 to 5 times, soak them in enough water for 8-10 hours or overnight.
  • After 8-10 hours, change the water again. Take it in a pressure cooker, add salt and enough water to cover. Pressure cook for at least 4 times, to cook it tender.
  • Once the pressure falls down, open the lid, simmer, and add the teabag to let the tea steep in. This gives the chole a typical dark colour. I mostly use Amla, which is not only healthy, it makes it tangy as well.

How To Make Amritsari Chole:

  • Pulse the chopped onions a couple of times and keep them aside.
  • Heat a nonstick pan with ghee and oil. Add the whole spices and saute well.
  • Now add the onion and saute well till it turns slightly brown.
  • Next, add tomato puree and along with all spice powders, slit green chilies, and salt.
  • Simmer till the tomato is well cooked and oil comes out.
  • Add the tamarind pulp and cooked chana. Mix everything well and bring to a boil.
  • Add water as required, after that, add Kasuri methi, sliced ginger.
  • Cover with lid and cook for 10 mins.
  • Amritsari chole are ready. Serve hot with any flatbread of your choice.
Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!