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    Recipe Index » Dals / Beans

    Amritsari Chole Recipe

    Published: Feb 2, 2016 · Last Modified: Jan 21, 2021 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe

    Amritsari chole recipe - boiled white chickpeas are slowly simmered with onion, tomato and spices. This slow simmering process makes the chole more flavorful.

    Amritsari Chole Recipe | How to make amritsari chole masala

    As the name says, this dish is from the Amritsar, Punjab. It is usually served with amritsari kulcha. The chole kulcha is the most popular combo that is served in many restaurants or street stalls. I have also served this chole with kulcha.

    This recipe is loosely adapted from the cookbook. There is another version of punjabi chole masala which is served with soft, puffy, pillowy bhaturas. The ingredients used in both chole recipes are almost similar, but still both has different taste and flavors.

    In this amritsari chole recipe, cooked chickpeas are simmered on low flame for longer period of time. By this time, chana will absorb many flavors and becomes so delicious. While in the punjabi chole bhature recipe, onion-tomato paste is sauteed (bhuno technique) and then mixed with boiled chickpeas. Both methods give different taste.

    Also the addition of ginger julienne makes huge difference. Ginger gets softened during the cooking and I get soft, mild flavored ginger pieces while eating, I just loved that.

    Check out other beans curry recipe
    Punajbi lobia  //  Kala chana recipe // Rajma recipe


    How to make Amritsari chole recipe (Step by Step Photos):


    or Jump to Recipe

    1) Wash the dried chana under running cold water till water runs clear.

    2) Soak them in enough water for at least 8 hours or overnight. After soaking time, they will get doubled in size. Discard the soaking water.
    Soak kabuli chana chickpeas

    3) Add fresh 2 ½ cups of water. Also add black cardamom, cinnamon stick and tea bags.

    4) Also add black salt.
    Amritsari Chole Recipe | How to make amritsari chole masala

    5) Cover the cooker with lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked. Let the pressure go down by itself then open the lid. because of the tea bags, water and chata get darker color.

    6) Discard the tea bags and whole spices.
    Amritsari Chole Recipe | How to make amritsari chole masala

    7) Now heat the oil in a pan on medium heat. Once hot add bay leaf and cloves. Saute for 30-40 seconds.

    8) Then add cumin seeds, let them sizzle.
    Amritsari Chole Recipe | How to make amritsari chole masala

    9) Now add chopped onions. Add salt to speed up the cooking process.

    10) Cook till onions get light brown in color.
    Amritsari Chole Recipe | How to make amritsari chole masala

    11) Now add chopped tomatoes.

    12) Cook for 1-2 minutes or till the tomatoes are slightly soft. We do not want mushy tomatoes.
    Amritsari Chole Recipe | How to make amritsari chole masala

    13) Add dry spice powders (red chili powder, cumin powder, coriander powder, amchur powder, anardana powder and garam masala).

    14) Mix well and saute for a minute.
    Amritsari Chole Recipe | How to make amritsari chole masala

    15) Now add cooked chana with its water.

    16) Add slit green chilies and ginger. Stir well.
    Amritsari Chole Recipe | How to make amritsari chole masala

    17) Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.

    18) After the simmering, the water gravy will get thicker and also chana has absorbed lots of flavors. Once you get the desired gravy consistency, turn off the stove.
    Amritsari Chole Recipe | How to make amritsari chole masala

    19) Lastly sprinkle chopped coriander leaves.

    20) Mix well.
    Amritsari Chole Recipe | How to make amritsari chole masala

    Serve amritsari chole hot/warm. If not serving right away then keep it covered so it stays warm till the time of serving.

    Serving suggestion: Serve amritsari chole with kulcha or bhatura or puri or naan, paratha. Serve onion lachha and/or lassi or pickle on side.

    Amritsari Chole Recipe | How to make amritsari chole masala

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Amritsari Chole Recipe | How to make amritsari chole masala
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    Amritsari Chole Recipe

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Main Course
    Cuisine: North Indian,Punjabi
    Calories: 218kcal
    Servings 2 servings
    Prep Time 8 hours
    Cook Time 45 minutes
    Total Time 8 hours 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For pressure cooking chana:

    • 1 cup Dried white chickpeas (Chole or kabuli chana or safed chana)
    • 2 Tea bags or 2-3 teaspoons of black tea leaves tied into small muslin cloth
    • 2-3 Black cardamom
    • 1 inch Cinnamon stick
    • ¼ teaspoon Black salt (kala namak)
    • 2 ½ cups Water

    For amritsari chole recipe:

    • 2 tablespoons Oil
    • 1 teaspoon Cumin seeds
    • 1 Bay leaf
    • 2 Cloves
    • ½ cup Red onion finely chopped
    • Salt to taste
    • 2 small or 1 cup Tomato roughly chopped
    • 1 ½ teaspoons Red chili powder
    • 1 teaspoon Coriander powder
    • 1 teaspoon Cumin powder
    • 1 teaspoon Amchur powder (dried mango powder)
    • 1 teaspoon Anardana powder (dried pomegranate seeds powder)
    • 1 teaspoon Garam masala
    • ½ inch Ginger julienne
    • 2 Green chili slit
    • 2 tablespoons Cilantro or coriander leaves finely chopped

    Instructions 

    Soaking and pressure cooking chana:

    • Wash the dried chana under running cold water till water runs clear.
    • Soak them in enough water for at least 8 hours or overnight.
    • After soaking time, they will get doubled in size. Discard the soaking water.
    • Add fresh 2 ½ cups of water. Also add black cardamom, cinnamon stick and tea bags. Add black salt.
    • Cover the cooker with lid, put the weight on and turn the heat on high.
    • Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked.
    • Let the pressure go down by itself then open the lid.
    • Discard the tea bags and whole spices.

    Making amritsari chole recipe:

    • Heat the oil in a pan on medium heat.
    • Once hot add bay leaf and cloves. Saute for 30-40 seconds.
    • Then add cumin seeds, let them sizzle.
    • Now add chopped onions. Add salt and cook till onions get light brown in color.
    • Now add chopped tomatoes. Cook for 1-2 minutes.
    • Add dry spice powders. Mix well and saute for a minute.
    • Now add cooked chana with its water.
    • Add slit green chilies and ginger. Stir well.
    • Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.
    • After the simmering, the water gravy will get thicker and also chana has absorbed lots of flavors.
    • Once you get the desired gravy consistency, turn off the stove.
    • Lastly sprinkle chopped coriander leaves.

    Nutrition

    Calories: 218kcal | Carbohydrates: 18.7g | Protein: 5.1g | Fat: 15.8g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 1226mg | Potassium: 497mg | Fiber: 5.5g | Sugar: 6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. NIRAV

      February 03, 2016 at 10:54 am

      Nice recipe ginger julienne enhance the taste.

      thanks for sharing.

      Reply
      • Kanan

        February 04, 2016 at 4:56 pm

        you're welcome

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

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