Amritsari Chole Recipe | How to make amritsari chole masala
Print Pin

Amritsari Chole Recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Servings 2 servings
Calories 218kcal
Author Kanan


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 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


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.


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
Tried this recipe?Please comment below and give ★ ratings