If you love hearty, street-style curries, this authentic Amritsari Chole, Indian Chickpea Masala, is going to be your new favorite! Made from scratch without any store-bought chole masala, this dish is loaded with bold, authentic flavors.
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Learn how to make this dhaba-style Amritsari Chole (chana masala) at home with a freshly ground spice blend. This protein-rich North Indian vegetarian curry is wholesome and packed with flavor.
Pair it with roti, paratha, poori, or rice for a complete meal. To keep it vegan, simply swap ghee (clarified butter) with vegetable oil.
There’s a certain charm to the food of Amritsar—it’s vibrant, hearty, and full of soul. Among its many culinary treasures, the legendary Amritsari Chole stands out.
Ever wondered how Amritsari Chole gets its signature deep, dark color?
It’s easier than you think! Just drop a few dried amla pieces (Indian gooseberry) or a tea bag into the pot while boiling the chickpeas. This little trick not only gives them that authentic street-style look but also infuses a gentle tang that takes the flavor to the next level.
This flavorful chickpea curry is rich, tangy, and layered with spices that capture the essence of North India’s bustling food scene.
The beauty of this dish lies in its simplicity—no need for store-bought chole masala, just everyday spices blended together to create magic.
Nutritious and protein-packed, Amritsari Chole makes the perfect companion to fluffy bhature, crisp poori, soft rotis, or even a simple bowl of steamed rice. Traditionally served with Amritsari kulcha on the streets, it’s truly a soul-satisfying meal.
Key Highlights of This Authentic Chole Recipe:
Ingredients for Amritsari Chole
- Chickpeas (aka Chole/Kabuli Chana, garbanzo beans): Use good-quality dried chickpeas, soaked overnight or for at least 8 hours for the best texture.
- Black Tea: A black tea bag or loose black tea is added while boiling to give the chole its signature deep brown color.
- Fresh Basics: Onions, ginger, garlic, green chillies, and fresh coriander leaves (cilantro).
- Tomatoes: Either finely chopped or pureed—both work well.
- Whole Spices: Cumin seeds and bay leaves for earthy depth.
- Ground Spices: Turmeric, red chili powder (or cayenne), cumin powder, coriander powder, asafoetida (hing), garam masala, aamchur powder (ground dry raw mango), and kasuri methi (dried fenugreek leaves).
- Homemade Chole Masala: A fragrant mix of cumin seeds, cinnamon stick, cloves, green cardamom pods, black peppercorns, and fenugreek seeds, roasted and ground fresh.
- Fat of Choice: Ghee for a traditional touch, or oil for a vegan-friendly version.
A full list of ingredients with exact amounts can be found on the Recipe Card below.
Amritsari Chole Recipe
Step-By-Step Instructions
Step 1: Soak 2 cups of dry chickpeas (chole) in 3 cups of water for at least 8 hours or overnight.
Step 2: Drain the soaked chickpeas and transfer them to a pressure cooker.
Step 3: In a separate pan, boil 3 cups of water. Add 2 tsp black tea or chai powder and let it brew for 2–3 minutes.
Step 4: Strain the tea and pour it over the chickpeas in the pressure cooker.
Step 5: Add 1 tsp finely chopped ginger, 2 cloves roughly chopped garlic, 1 tbsp roughly chopped onions, and 1 tsp salt. Cover the pressure cooker and cook until the chickpeas are tender.
Step 6: Heat a small pan on medium-low. Add cinnamon stick, cloves, green cardamom, cumin seeds, black peppercorns, and fenugreek seeds. Lightly dry roast for 30–45 seconds, stirring continuously—be careful not to burn.
Step 7: Let the roasted spices cool slightly, then grind them into a fine powder.
Step 8: In a large pot or Dutch oven, heat ghee or butter on medium heat. Add bay leaves, a small cinnamon stick, and ½ tsp cumin seeds. Sauté for a few seconds.
Step 9: Add chopped onions and sauté until golden brown.
Step 10: Add 1 tbsp ginger-garlic paste and cook for 2 minutes.
Step 11: Stir in 1 cup tomato puree, cover, and cook for 2 minutes, until the oil begins to separate from the mixture.
Step 12: Add turmeric, red chili powder, cumin powder, coriander powder, and a pinch of asafoetida (hing). Sauté for 2–3 minutes on medium heat.
Step 13: Add the ground chana masala powder and the cooked chickpeas along with their cooking water. Mix well. Adjust the water depending on how thick you like your gravy, then bring to a boil.
Step 14: Stir in 1 tsp dry mango powder (amchur powder) for a tangy flavor.
Step 15: Add sliced green chilies, salt to taste, and crushed kasuri methi. Mix well, cover, and simmer for 8–10 minutes.
Step 16: Finally, sprinkle garam masala, add a few thin ginger slices, and garnish with chopped coriander leaves. Mix gently and serve hot.
Notes
- Using precooked or canned chickpeas? Skip the pressure cooking and add them directly to the gravy when the recipe calls for cooked chole.
- Keep an eye on the salt; store-bought canned chickpeas often come pre-salted.
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Pro Tips
- Adjusting the Gravy: If you like it thick, mash a few chickpeas into the curry while simmering. For a thinner consistency, add a splash of hot water.
- Make Ahead: Chole tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on the stovetop with a little water to loosen the gravy. Avoid microwaving for too long, as it can dry out the curry.
- Serving Idea: Pair with Amritsari kulcha for the most authentic experience, or enjoy with poori, paratha, or steamed basmati rice.
Suggestions and Variations
- Spice Level: Adjust the heat by adding more or fewer green chilies, or sprinkle extra red chili powder for a spicier version. For a milder version, remove the green chilies and reduce chili powder.
- Tangy Twists: Instead of aamchur, try anardana (dried pomegranate seeds), tamarind juice, or even a squeeze of fresh lemon juice at the end.
- Richer Gravy: Add a splash of cream, cashew paste, or coconut milk at the end for a creamier, indulgent version.
- Quick Version: Use canned or pre-cooked chickpeas to save time. Just add them directly to the gravy and simmer for 5–7 minutes.
- Vegan Option: Swap ghee with any neutral vegetable oil or vegan butter.
- Serving Ideas: Classic pairing of Amritsari chole kulcha, bhature, poori, roti, paratha, or even plain steamed rice.
- Garnish Fun: Top with thinly sliced onions, fresh coriander, a few julienned ginger strips, or even a dollop of yogurt for contrast.
Recipe Card
Amritsari Chole (Indian Chickpea Masala)
Video
Equipments
- 1 Pot
- 1 Pan
Ingredients
- 2 cups dry chickpeas chole/kabuli chana, soaked overnight
- 2 tsp black tea or 1 tea bag
- 2 medium red onions finely chopped
- 1 cup tomato puree or finely chopped tomatoes
- 3-4 green chilies slit
- 2 tsp ginger grated
- ½ tsp garlic minced
- 1 tbsp ginger-garlic paste
- 1 tbsp ghee or oil for vegan
- ½ cup fresh coriander leaves chopped
Whole Spices:
- ½ tsp cumin seeds
- 1 small cinnamon stick
- 2 bay leaves
Ground Spices:
- ½ tsp turmeric powder
- 1 tsp red chili powder or cayenne pepper
- ½ tsp cumin powder
- 1 tbsp coriander powder
- ¼ tsp asafoetida hing
- ½ tsp garam masala
- 1 tsp kasuri methi dried fenugreek leaves
- 1 tsp dry mango powder (aamchur) or anardana/tamarind juice
- Salt to taste
Homemade Chole Masala (roast & grind):
- ½ tsp cumin seeds
- 1 inch cinnamon stick
- 3 cloves
- 3 cardamom pods
- ½ tsp black peppercorns
- ¼ tsp fenugreek seeds
Instructions
- Soak dry chickpeas overnight (at least 8 hours). Drain before cooking.
- In a pressure cooker, add soaked chickpeas. Brew 2 tsp black tea in 3 cups hot water, strain, and pour over chickpeas. Add 1 tsp ginger, 2 cloves garlic, 1 tbsp onion, and 1 tsp salt. Cook until chickpeas are soft.
- In a small pan, dry roast cinnamon, cloves, cardamom, cumin seeds, peppercorns, and fenugreek seeds for 30–45 seconds. Cool and grind to a fine powder.
- Heat ghee/oil in a large pan. Add bay leaves, cinnamon stick, and cumin seeds. Sauté for a few seconds. Add onions and cook until golden. Stir in ginger-garlic paste, then add tomato puree. Cook until oil separates.
- Add turmeric, red chili, cumin, coriander, and hing. Sauté 2–3 minutes. Add ground chole masala and mix well.
- Add cooked chickpeas with their cooking water. Adjust consistency by adding more water if needed. Bring to a boil.
- Stir in aamchur (or tamarind/anardana), green chilies, kasuri methi, and salt. Simmer covered for 8–10 minutes.
- Sprinkle garam masala, fresh coriander, and julienned ginger. Serve hot with kulcha, bhature, poori, or rice.
Notes
- Instead of using aamchur (mango powder) for the sour taste you can also anardana (pomegranate seeds) or tamarind juice.
- If you have precooked or canned chickpeas then you can skip the pressure cooking part and directly go to making the gravy, and add the chickpeas when the recipe calls to add in the cooked chole. Also be careful with adding salt as the store bought precooked or canned chickpeas usually have salt in them.
Serving Suggestions
- Best enjoyed with Amritsari kulcha for an authentic experience.
- Also pairs beautifully with fluffy bhature, crispy poori, soft parathas, or plain basmati rice.
Nutrition (Estimates Only)
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FAQs about Amritsari Chole
