amritsari chole

Amritsari chole recipe with step by step photos – this amritsari chole masala tastes similar to the chole one gets in the Punjabi joints on the streets of Delhi.

This recipe had been requested my many of you when I had posted the garlic naan recipe. So finally posting the amritsari chole recipe. They taste great with bhatura, butter naan and even with aloo tikki. The first day I just served the chole with garlic naan. The next day, I made aloo tikki to go with the chole. The combo of aloo tiki – chole is very famous in north India.

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amritsari chole, amritsari chana

This is an Awesome recipe of Amritsari chole and you must give it a try. I have used organic chole/chickpeas for making the chole and they do taste better than the regular ones. If you love chole then you would like to check a few more chickpea recipes from the blog like:

While boiling the chole/chickpeas, if you add some baking soda, it makes the chole melt in the mouth when they get cooked. If possible use a pressure cooker for cooking the chole/chickpeas, as in a pan they take a longer time.

How to make amritsari chole

Cooking chole/chickpeas

1: first pressure cook the soaked chole (chole have to be soaked overnight or for 8-9 hours) with the whole spices and tea bags or black tea leaves tied tightly in a muslin like a Bouquet garni, along with some black salt. The chole will get a nice dark color of the tea leaves. They should be completely cooked. Strain the chole/chickpeas and reserve the stock.

making amritsari chole recipe

Making onion tomato masala

2: in a pan, heat oil and add chopped onions.

making amritsari chole recipe

3: fry the onions till they become golden brown.

onions to make amritsari chole recipe

4: now add slit green chilies and fry for a minute. Yes the chole is spicy.

making amritsari chole recipe

5: add chopped tomatoes and ginger.

preparing amritsari chole recipe

6: saute the tomatoes till they become soft and mushy.

making amritsari chole recipe

Making amritsari chole

7: add the chole and saute for 5-6 minutes.

making amritsari chole recipe

8: add all the dry masala/spice powders.

making amritsari chole recipe

9: stir the spice powders and saute for a minute.

making amritsari chole recipe

10: now add the strained stock to the chole/chickpeas or add the chole to the strained stock. I just removed the chole with a slotted spoon and kept the strained stock in the pressure cooker itself, so added the chole to it.

cooked chole for amritsari chole recipe

11: keep the whole mixture on fire and simmer till the gravy thickens a bit. You don’t want a watery chole. Adjust the spices and seasonings as per your taste preferences.

making amritsari chole recipe

12: when the gravy thickens, add some julienned ginger to the chole.

amritsari chole recipe, how to make amritsari chole

13: stir and serve hot.

amritsari chole recipe, how to make amritsari chole

14: Amritsari chole goes well with pooris, bhatura or naan with some raw chopped onion and lime wedges by the side.

amritsari chole recipe, how to make amritsari chole

Few more Punjabi recipes for you

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Amritsari Chole

4.89 from 35 votes
Amritsari chole masala is white chickpeas curry made in Punjabi style.
amritsari chole recipe
Author:Dassana Amit
Prep Time:8 hrs
Cook Time:45 mins
Total Time:8 hrs 45 mins
Course:main course
Servings (change the number to scale):5 to 6
(1 CUP = 250 ML)


for cooking chickpeas

  • 2 cups dried white chickpeas (kabuli chana or chole) soaked overnight in enough water
  • 2 inch cinnamon sticks
  • 4 to 5 black cardamom
  • 1 large tej patta or 2 medium tej patta (indian bay leaf)
  • 1 teaspoon ginger paste
  • 4 teaspoon black tea leaves or 3 tea bags
  • ¼ teaspoon baking soda, optional
  • salt or black salt as required

for gravy

  • 1 large onion, chopped
  • 3 to 4 medium size tomatoes, chopped
  • 1 teaspoon chopped ginger
  • 4 to 5 green chillies, slit or julienned
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder (ground coriander)
  • 2 teaspoon fennel powder , optional
  • 2 teaspoon dry mango powder (amchur powder) or 2 teaspoon dried pomegranate powder (anardana powder)
  • 1 teaspoon red chili powder
  • 2 teaspoon garam masala powder or chana masala powder
  • 3 to 4 tablespoon oil
  • some julienned ginger
  • few coriander leaves (cilantro leaves)


cooking chickpeas

  • Firstly soak the dried chickpeas overnight in water or for 8-9 hours.
  • Next day pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea bags or tea leaves wrapped tightly in a muslin cloth.
  • Pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
  • Strain the chickpeas and reserve the stock along with the whole spices. Discard the tea leaves or the tea bags.

making onion tomato masala

  • In a large pan or a large kadai, heat oil. Add the chopped onions. Fry till golden brown.
  • Add slit green chilies and fry for a minute.
  • Add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.

making amritsari chole

  • Add the cooked chickpeas (chole) and saute for 5-6 minutes.
  • Add all the spice powders, stir and saute for a minute.
  • Now add the strained stock about 2.5 to 3 cups to the chole. If the stock is less you can add some water.
  • Keep the whole mixture on fire and simmer till the curry thickens a bit.
  • When the gravy thickens, add some julienned ginger to the gravy.
  • Check the salt and seasonings and add more if required.
  • Stir and serve amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.


  1. The spices can be adjusted as per your preferences.
  2. This recipe can be doubled or tripled.
  3. You can also use canned chickpeas instead of dried chickpeas.

Nutrition Info (approximate values)

Nutrition Facts
Amritsari Chole
Amount Per Serving
Calories 422 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 673mg29%
Potassium 960mg27%
Carbohydrates 60g20%
Fiber 18g75%
Sugar 13g14%
Protein 17g34%
Vitamin A 795IU16%
Vitamin C 20mg24%
Calcium 128mg13%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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127 comments/reviews

  1. The recipe turnout just fine but my chole colour was normal inspire of using tea powder. Though the gravy was nice.Thank you for sharing this recipe.

    • thanks ekta. depending on the quality and strength of tea leaves, the color will vary. most welcome.

  2. Came out awesome. I am really fan of ur recipes and presentation of the whole act5 stars

    • thank you for sharing this feedback. glad to know.

  3. Finger licking good. Tastes just like the ones you eat in dhaba5 stars

    • thank you natasha for this lovely feedback. thanks for the rating too. happy cooking

  4. Very good

  5. Thank you very much for sharing your knowledge. I made this today, it is lipsmacking. God bless you.5 stars

    • Welcome Sulata. Thanks for your positive feedback and best wishes.

  6. Hello! Thanks for this delicious recipe. I tried exactly as per the recipe given and it came out yumm! Would you please help me how much quantity I should take if I have to make for 20-25 people. Thanks:)

    • thanks for the feedback. with gravy recipes it become tricky if the recipe is exactly doubled or tripled as the balance of the spices can go wrong. so when making gravy recipes eyeball the ingredients and then add or you can use the method of ‘andaaz’ (approximation) and then add.

  7. made today n came out to be awesome…???L❤ve you Dassana ??

    • thank you farah. glad to know. happy cooking ?

  8. Instead of tea…dry rose petals is also a good option… !5 stars

    • thanks for sharing the suggestion. even dried amla is used to darken the chickpeas.

  9. Superb recipe. Tried it and liked it very much!! Thanks for the recipe amit.

    • thanks santosh for this feedback on the recipe. nice to know.

  10. This recipe is great. Thanks Dassana. I prefer a thicker gravy so I added more onion and tomatoes to make the gravy. But everything else is just perfect. I also use organic chole and take longer to cook but the baking soda tip was great. chole cooked fast and melt in mouth consistency. Thanks again Dassana 🙂5 stars

    • Welcome Grace. Thanks for your positive feedback. Glad to know that you liked the chole recipe. Even I have noticed that organic chole takes little long time to cook.

  11. I love your website!!
    Tried this recipe and it turned out great, and earned me lovely compliments.. 🙂
    Thanks a lot! :))
    More power to you5 stars

    • welcome maanvi. glad to know this. thanks for your positive feedback and best wishes.

  12. The recipe is very tasty. Thanks for the recipe!

    • thanks kirti for the feedback on amritsari chole recipe.

  13. Thank you for this wonderful recipe! The photographs were very helpful too. I made a double batch for a taste of India dinner party, our Indian born hostess said this recipe was like eating at home. My neighbor asked for the recipe and my husband said I could make this anytime! Thanks again for taking the time to share this wonderful dish! ( I had three helpings ).

    • Welcome Cecilia. Glad to know that everyone liked the recipe. thanks for sharing this awesome feedback on amritsari chole.

  14. hi dassana, i made this chole today and it turned out t nice.. thanks for sharing… actually i wanted to make this for a very long time but did not have tea bags… so what i did is tied some tea powder in a muslin cloth and tied it properly ….ha ha ..
    tk care n regards
    marina5 stars

    • thats a good trick marina 🙂 thanks for positive feedback.

  15. Man thanku so much….i am biggest fan of all ur recipes ur website tought me how to cook good food …

    • thanks a lot zahiba.

  16. Made this Chole in this style for the first time, wow is all I can say, they were so tasty and soft, and the gravy was just perfect not top thick and not watery, thank you for this amazing recipe,

    Kind regards,
    Fan from Birmingham

    • thanks a lot humera for this feedback. glad to know 🙂

  17. Followed the chole recipe..turned out well. Thanks! It’s just that I dint get that much black in color..I did not use black that the reason?5 stars

    • the black color is due to the tea bags/tea leaves. so could be due to the type and quality of tea bags or tea leaves. black salt is not responsible for the dark color.

  18. Hi…can I use green tea bags for this recipe?4 stars

    • niveditha green tea bags won’t give the dark color. hope this help’s you.

  19. Brilliant! I made lot of your dishes and i must say, all of them are simple and tasty! Thankyou for your consistent updates. Made Chole today and they as usual turned out to be good.
    P.S- I also made the green chillis stuffed with bhuna hua jeera and salt, equally good.
    Thanx again4 stars

    • pleased to know this deepti 🙂 thankyou for your kind and positive words. glad you liked the chole and green stuffed chili too. you are always welcome.

  20. Thank you very much. I find your blog the easiest to follow in order to make any dish. My husband also has complimented me on the various dishes I havr tried from your blog. Thank you very much once again.5 stars

    • welcome always shruti 🙂 and pleased to know this. thankyou for your positive words.

  21. Hi Dassana,

    I happened to come across your blog a couple of months or so ago and have been trying your recipes with your twist on them, since then. Love your recipes. You explain the step by step process very well with lovely photos, that would help anyone understand how to cook that particular dish without going wrong. Thank you so much for sharing these along with your tips.

    I had a question on chole / channa, not specifically on the chole / channa recipe but with regards to the green chilli that is served in some Delhi / Punjabi restaurants. They serve the chole with a lovely fried green chilli on which some masala has been either sprinkled, or the chilli is stuffed with this and then fried. It’s been many years since I last had this, so was wondering if you know what this is called? It doesn’t seem to be a pickle (as the chilli seems pretty fresh though fried), but adds so much flavour to the chole, if one takes an occasional bite of this chilli! Could you share the recipe of this too please – if it’s not already on your blog?

    thanks. And keep up the great work!5 stars

    • thanks a lot deepa. the chillies are stuffed with dry mango powder, salt and cumin powder (optional). i don’t know what they are called. there is one variation i make, where i stuff the chilies with cumin powder+salt+lemon juice mixture and pan fry them with a little oil. once they are fried, you can squeeze in some more lemon juice. they really taste good with dal-rice, curd-rice and khichdi. i will try to take pics of the fried chilies next time when i make punjabi chole.

  22. Only soda and tea leaves we have to put in muslin cloth?

    • baking soda can be added to the chana directly. tea leaves you have to tie in a muslin cloth. you can also tie the whole spices in the same muslin in which tea leaves are there.

  23. How much tsp of salt we have to put in cooker for boiling the chola’s?

    • you can add 1 tsp salt.

  24. Hi….i am a beginner in cooking …Can u tell me how much salt we have to put in pressure cooker for boiling the chola’s?Sorry for asking silly question…..

    • neha, you can use rock salt (kala namak). if you don’t have rock salt then you regular salt. its alright. feel free to ask any query. we all learn at some time of life.

  25. This was such an easy recipe and it turned out great! Thanks for sharing it!5 stars

    • welcome shuchi

  26. amazing easy recipe everybody liked it so much at office and as well as at home yummy recipe one should try to make every sunday with puries.Thanks for such a tasty recipe.I made it first time and they were really YUMMY.5 stars

    • welcome rupali. glad to know this. thanks for sharing your positive feedback.

  27. This is probably one of the best dishes I’ve ever made!

    Best part.. it was SO easy for something so tasty

    You are my go to person for veg recipes.. ! I have also recommended your recipes to many friends and family and now all of us really enjoy your food! 🙂

    I just wish someone started a nonvegrecipesofindia blog as well 😛5 stars

    • Also, I didn’t have muslin cloth or tea bags.. so i boiled the tea leaves in water separately and then strained the tea water into the chana and then cooked it in the pressure cooker.. Still tasted very nice.. 🙂5 stars

      • thanks harsha. good to know this. you can use dried amla instead of tea bags to give the color.

    • thanks harsha. thats a sweet comment from you. also thanks for sharing the blog with your friends.

  28. Hi,
    I’ve just discovered your wonderful blog, which has really inspired me to eat more pulses and veg, and I’m not a big fan of veg usually!
    There’s a few recipes I can’t wait to try, including this one which I’ll be doing tonight. I don’t have black salt but I do have smoked salt which might work well?
    Anyway, thanks for these lovely recipes!

    • Thanks Be for your kind words. You can try with smoked salt.