Amritsari Chole (Authentic Punjabi Chickpea Curry)

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Prep time: 15 minutes (plus soaking time)
Cook time: 45 minutes
Serves: 4
Cuisine: Punjabi/North Indian
Spice level: Medium
Calories: ~280 kcal per serving

🍲 About This Recipe

Amritsari Chole is a bold and flavorful Punjabi-style chickpea curry known for its deep color, spicy-tangy taste, and restaurant-style richness. It’s a beloved dish across North India, often paired with bhature, kulchas, or jeera rice. What sets Amritsari Chole apart is the dark hue of the curry, achieved by boiling the chickpeas with a black tea bag. This not only enhances color but adds a subtle earthy undertone.

Amritsari Chole


🧺 Ingredients

For Pressure Cooking the Chickpeas:

  • 1.5 cups dried white chickpeas (kabuli chana)
  • 4 cups water (for boiling)
  • 1 black tea bag (or 1 tsp loose black tea tied in muslin)
  • 1/2 tsp salt

For the Masala Base:

  • 2 tbsp oil (or ghee for richer flavor)
  • 1 tsp cumin seeds
  • 2 medium onions (finely chopped)
  • 2 medium tomatoes (pureed)
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp amchur (dry mango powder)
  • 1 tsp chole masala (optional but recommended)
  • Salt to taste
  • Fresh coriander leaves for garnish

📝 Instructions

1. Soak the Chickpeas

Rinse chickpeas thoroughly and soak them in plenty of water overnight or for at least 8 hours. This softens them and ensures even cooking.

2. Boil the Chickpeas

Drain the soaked chickpeas. Add them to a pressure cooker with 4 cups of water, 1/2 tsp salt, and a tea bag. The tea bag gives the chickpeas a rich, brown hue and slightly smoky flavor.
Pressure cook for 5–6 whistles or until chickpeas are very soft but not mushy. Remove and discard the tea bag once done.

Tip: You can add a pinch of baking soda while cooking if the chickpeas are still firm after soaking.

3. Prepare the Masala

In a large pan or kadhai, heat 2 tbsp oil or ghee. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown (8–10 minutes).
Add ginger-garlic paste and sauté for another minute till raw smell disappears.

Now add tomato puree and mix well. Cook this masala until the oil begins to separate from the sides (about 6–8 minutes). This step is key to developing a deep flavor.

4. Spice It Up

Add turmeric, chili powder, coriander powder, and a pinch of salt. Stir well and let the masala roast for 1–2 more minutes on low flame.

5. Add Chickpeas

Add the cooked chickpeas (along with the water they were boiled in) to the masala. Mix well.
Using a ladle, gently mash a few chickpeas in the pan—this thickens the curry naturally and enhances texture.

Let the chole simmer on low heat for 15–20 minutes. The longer it simmers, the better the flavor.

6. Finishing Touch

Add garam masala, chole masala (if using), and amchur powder. Mix well and turn off the heat.

Cover and let the curry rest for 10 minutes before serving. This helps the spices to settle and deepen the flavor.

🌿 Garnish and Serving Suggestions

  • Garnish with fresh chopped coriander.
  • Add a spoon of ghee or butter on top for a richer touch.

  • Serve hot with:

  1. Bhature or Amritsari Kulcha
  2. Steamed Basmati Rice or Jeera Rice
  3. Onion rings and lemon wedges on the side

🔥 Pro Tips

  • Want restaurant-style flavor? Add 1 tsp kasuri methi and 1 tbsp butter at the end.
  • You can make this in advance and reheat. It tastes even better the next day!
  • Substitute tamarind paste for amchur if not available.

🍽️ Calories & Nutrition

  • Calories: ~280 kcal per serving
  • Protein: 10–12g
  • Fiber: High
  • Fat: 8–10g
  • Carbs: ~35g

Healthy, filling, and packed with plant-based protein, Amritsari Chole is a satisfying meal choice any day of the week.

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