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Amritsari chole ready to serve
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Authentic Amritsari Chole Recipe

Amritsari chole recipe is a traditional and robust vegan chickpea curry from Amritsar. Delicious, flavorful, hearty and comforting curry that tastes best with kulcha. Amritsari chole kulche is a popular and most sought after combination.
Prep Time12 hrs 30 mins
Cook Time45 mins
Total Time13 hrs 15 mins
Course: Main Course
Cuisine: Indian
Keyword: Amritsari chole
Servings: 3
Calories: 421kcal
Author: Harini


For cooking chickpeas

  • 1 cup dried chickpeas kabuli chana
  • 5 cups water more for soaking
  • 1 bay leaf
  • 3 green cardamoms
  • 1/2 inch cinnamon stick
  • 3 dried amla or 2 black tea bags
  • 1/2 teaspoon salt

For chole masala

  • 3 tablespoons oil
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 3/4 cup onions finely chopped
  • 1 tablespoon ginger garlic paste or freshly minced ginger and garlic
  • 2 green chillies slit
  • 2 cups tomatoes finely chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • 3 tablespoons chana masala powder
  • 1/2 teaspoon dry mango powder amchur
  • salt to taste
  • 2 tablespoons chopped coriander leavers
  • julienned ginger for garnish

To serve

  • kulcha
  • bhatura
  • basmati rice


  • Pick, rinse and soak chickpeas kabuli chana in 6 cups of water for 8-12 hours.
    soaking chickpeas in water
  • Rinse the soaked chana thoroughly and drain the excess water.
    soaked and drained chickpeas ready to be cooked
  • Add them to a pressure cooker.
    chickpeas added to pressure cooker
  • Also add 1/2 teaspoon salt, 2-3 pieces of dried amla or 2 black tea bags, 3 small green cardamom and 1/2 inch cinnamon stick
    Whole spices added to chickpeas
  • Pour 5 cups of water to it. Close the pressure cooker and pressure cook the chickpeas for 20-25 minutes or 12 whistles in medium heat. If you are using an instant pot set the timer for 25 minutes in pressure cook or manual mode with pressure valve sealed.
    water added to pressure cooker for cooking chickpeas
  • Once done, drain the kabuli chana in a large colander and retain the stock or the water from the pressure cooker. Discard the bay leaves, cinnamon, cardamom and amla or tea bags. Notice the color change in chickpeas after cooking, it is almost black due to amla.
    cooked chickpeas for making chole
  • Heat ghee or oil in a heavy pan. I have used mustard oil here. Once the oil is hot, add cumin seeds, bay leaf and onion finely chopped.
    finely chopped onions sauteing in oil for making chole recipe
  • Once the onions turn a bit golden brown add minced ginger garlic and slit green chillies. I have added freshly grated turmeric here. If you are using regular turmeric powder add along with spice powders. Saute well for 2 minutes
    sauteing ginger garlic green chilli in oil along with onions
  • Add the finely chopped tomatoes and mix.
    finely chopped tomatoes added to chopped onions for making punjabi chana masala
  • Now add the red chilli powder, coriander powder, garam masala powder, turmeric powder, 1/2 teaspoon amchur or dry mango powder and 3 tablespoons of prepared chole masala powder.
    spice powders added to onion tomato for making recipe amritsari chole-punjabi chole
  • Saute well and cook until tomatoes are thoroughly cooked and leaves oil from the sides. This is the base onion tomato masala for chole. See the colour of the masala is almost black due to the addition of chole masala powder.
    base onion tomato masala for punjabi amritsari chole
  • Add 2 cups of water or the reserved stock and bring the masala to a boil. You can one more cups of water if you prefer a thin curry.
    water added to adjust consistency for curry base
  • Now add the cooked chickpeas to the onion tomato masala.
    cooked chickpeas added to chole masala base
  • Add salt to taste and mix.
    salt added to amritsari chole masala
  • Cover and simmer the chole masala curry for 8-12 minutes in low heat.
    amritsari chole masala getting ready
  • Once done, throw in the chopped coriander leaves and ginger juliennes. Mix well and remove from flame. Serve the chana masala hot with more julienned ginger, finely chopped raw onions and lemon wedges.
    Amritsari chole ready to serve


  • Adjust the spice powders as per taste.
  • The recipe can be doubled.


Serving: 3servings | Calories: 421kcal | Carbohydrates: 52g | Protein: 15g | Fat: 19g | Saturated Fat: 2g | Sodium: 533mg | Potassium: 911mg | Fiber: 15g | Sugar: 12g | Vitamin A: 872IU | Vitamin C: 23mg | Calcium: 115mg | Iron: 5mg