Amritsari Chole

Curries and Gravies 1 comment

Amritsari Chole is a popular Punjabi curry that is often served as a side dish with Chole Bhature. A mix of chick peas cooked in various ingredients and tangy spices in a typical Punjabi style.

An authentic and traditional dish from the city of Amritsar, it is one of the most popular popular side dishes across the sub-continent. Commonly served with naan and rotis, this is one of the main ingredients of samosa chaat, another popular street food dish.

amritsari chole - Amritsari Chole
Amritsari Chole
amritsari chole 300x300 - Amritsari Chole
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Amritsari Chole Recipe

A lip-smacking Punjabi dish that is easy to make at home.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Punjabi
Keyword: amritsar, chole, punjabi food

Ingredients for Amritsari Chole

  • 500 g Chickpeas soaked overnight or for 8 hours minimum
  • 5 to 6 Black Tea Bags
  • 4 Onions finely chopped
  • 5 to 6 Tomatoes finely chopped
  • 8 to 10 Black Cardamoms
  • 1 tblsp Pomegranate Seeds dried
  • 2 tsp Amchur (Mango Powder)
  • 5 to 6 tblsp Ginger Garlic Paste
  • 6 to 10 Green Chillies
  • as per taste Salt
  • 3 to 4 tblsp Ghee
  • 2 to 4 Bay Leaves
  • 3 to 4 tblsp Coriander Powder
  • 2 tblsp Red Chilli Powder
  • 3 to 4 tsp Cumin Powder
  • 2 tsp Turmeric Powder
  • 2 tblsp Garam Masala Powder

How to make Amritsari Chole

  • Drain the chickpeas and rinse well.
  • Drain again and transfer to a deep pan.
  • Add some water, black tea bags and cardamoms.
  • Place over medium flame and cook for until the chickpeas are soft. You can pressure cook the chickpeas for 5 to 6 whistles.
  • Drain the chickpeas again, reserving about 2 to 3 cups of water.
  • Discard the tea bags and cardamoms.
  • Combine the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder and garam masala powder in a blender.
  • Add about 1 to 1 1/2 cups of water and blend to a smooth paste.
  • Heat a pan over medium flame.
  • Add the chickpeas and the ground paste.
  • Mix well and keep aside.
  • Heat ghee in a small frying pan.
  • Saute the onions and bay leaves until onions turn golden brown.
  • Add tomatoes and saute well.
  • Add this to the chickpeas along with the reserved water.
  • Bring to a boil and cook till the gravy has very little water.
  • Garnish with some chopped onions and coriander leaves.
  • Remove and serve hot with rice, roti or naan.

Recipe Video

This recipe was first published on Jun 30, 2013 and has been updated on Nov 11, 2020.

One Comment

  1. Kaavya Rohit

    I once had this in a punjabi restaurant in chennai and i simply loved it.

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