top of page

COOK JOURNAL

Amritsari Chole

Prep Time:

20 Minutes (plus soaking time)

Cook Time:

40 Minutes

Ready In Time:

1 Hour (excluding soaking)

Serves:

5 servings

Level

Intermediate

Recipes Amritsari Chole

About the Recipe

Amritsari Chole is a hearty Punjabi curry that brings the smoky, spicy flavors of North Indian dhabas straight to your kitchen. Pressure-cooked chickpeas soak up the essence of whole spices and a roasted masala blend, then simmer in a rich onion-tomato gravy. A final drizzle of ghee and coriander makes it irresistibly aromatic — best enjoyed with kulcha, bhature, or plain rice.

Various Indian Spices

Ingredients
 

For Pressure Cooking Chickpeas

  • 500 g chickpeas (soaked overnight)

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 2 tsp red chili powder

  • 2 bay leaves

  • 1-inch cinnamon stick

  • 2–3 cloves

  • 12–15 black peppercorns

  • ½ cup strong tea (strained)

  • Salt to taste

  • Water as required


Homemade Chole Masala

  • 1½ tsp cumin seeds

  • 15–20 black peppercorns

  • 1 black cardamom

  • 1½ tsp Kashmiri red chili powder

  • 2½ tsp coriander powder

  • ½ tsp asafoetida (hing)

  • 1 tsp degi red chili powder


Masala Base

  • 1 tbsp oil

  • ¼ tsp cumin seeds

  • 2 onions (finely chopped)

  • ¾ cup tomato puree

  • 1 tbsp ghee (for finishing)

  • Fresh coriander leaves (for garnish)

preparation
 

Step 1:Pressure Cook the Chickpeas


  • Prepare strong tea by boiling tea powder in water, then strain.

  • In a pressure cooker, add soaked chickpeas along with ginger-garlic paste, whole spices, red chili powder, salt, and the strained tea. Add enough water to just cover the chickpeas.

  • Pressure cook until tender. Allow the pressure to release naturally.


Step 2: Prepare the Chole Masala

  • Dry roast cumin seeds, black peppercorns, and black cardamom until aromatic.

  • Let them cool, then grind with the remaining powdered spices to form a fresh chole masala blend.


Step 3: Make the Masala Base


  • Heat oil in a kadai. Add cumin seeds and sauté briefly.

  • Add chopped onions and cook until golden brown.

  • Stir in tomato puree and a portion of the prepared spice mix. Cook until the masala thickens and releases oil.


Step 4:Combine and Simmer


  • Add the boiled chickpeas along with a little of their cooking liquid to the masala base.

  • Simmer until the gravy thickens and flavors meld together.

  • Finish with ghee and garnish with fresh coriander leaves before serving.

bottom of page