Amritsari Chole

Name: Amritsari Chole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 250 g white chickpeas (kabuli chana) (soaked overnight in water); 2 bags black tea bags (infuses deep dark traditional color); 1 inch cinnamon stick (whole); 1 whole black cardamom (bruised); 3 whole cloves (whole); 1 tsp salt (for boiling); 4 cups water (for pressure cooking); 2 tbsp mustard oil or ghee (for deep flavor); 2 medium onions (finely pureed); 1.5 tbsp ginger-garlic paste (fresh); 3 medium tomatoes (pureed); 1 tbsp dried pomegranate seeds (anardana) (roasted and powdered for signature tang); 1.5 tbsp coriander powder (ground); 1 tbsp chana masala powder (aromatic blend); 1 tbsp Kashmiri red chilli powder (rich warmth); 0.5 tsp amchur (dry mango powder) (tartness); 1 tsp kasuri methi (crushed); 3 whole green chillies (slit for finishing tadka); 1 tbsp ginger juliennes (for garnish)

4.9 (1,520 ratings)

• Cuisine: Punjabi

Dark, tangy, and robust chickpeas simmered with whole spices, tea bag infusion for authentic dark color, dried pomegranate seeds (anardana), and ginger.

⏱️ Prep Time 15 min

🍳 Cook Time 40 min

⌛ Total Time 55 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Medium

🌶️ Spice Level Spicy

🥕

Ingredients

Servings:

For Boiling Chickpeas

250 g white chickpeas (kabuli chana)— soaked overnight in water
2 bags black tea bags— infuses deep dark traditional color
1 inch cinnamon stick— whole
1 whole black cardamom— bruised
3 whole cloves— whole
1 tsp salt— for boiling
4 cups water— for pressure cooking

For the Chole Masala Gravy

2 tbsp mustard oil or ghee— for deep flavor
2 medium onions— finely pureed
1 1/2 tbsp ginger-garlic paste— fresh
3 medium tomatoes— pureed
1 tbsp dried pomegranate seeds (anardana)— roasted and powdered for signature tang
1 1/2 tbsp coriander powder— ground
1 tbsp chana masala powder— aromatic blend
1 tbsp Kashmiri red chilli powder— rich warmth
1/2 tsp amchur (dry mango powder)— tartness
1 tsp kasuri methi— crushed
3 whole green chillies— slit for finishing tadka
1 tbsp ginger juliennes— for garnish

For Boiling Chickpeas

• 250 g white chickpeas (kabuli chana) — soaked overnight in water
• 2 bags black tea bags — infuses deep dark traditional color
• 1 inch cinnamon stick — whole
• 1 whole black cardamom — bruised
• 3 whole cloves — whole
• 1 tsp salt — for boiling
• 4 cups water — for pressure cooking

For the Chole Masala Gravy

• 2 tbsp mustard oil or ghee — for deep flavor
• 2 medium onions — finely pureed
• 1.5 tbsp ginger-garlic paste — fresh
• 3 medium tomatoes — pureed
• 1 tbsp dried pomegranate seeds (anardana) — roasted and powdered for signature tang
• 1.5 tbsp coriander powder — ground
• 1 tbsp chana masala powder — aromatic blend
• 1 tbsp Kashmiri red chilli powder — rich warmth
• 0.5 tsp amchur (dry mango powder) — tartness
• 1 tsp kasuri methi — crushed
• 3 whole green chillies — slit for finishing tadka
• 1 tbsp ginger juliennes — for garnish

🔥

Cooking Instructions

01

Boil Chickpeas with Tea Bags & Spices
⏱️ 20m

Drain soaked chickpeas. Transfer to a pressure cooker with 4 cups water, 2 black tea bags, cinnamon, black cardamom, cloves, and 1 tsp salt. Pressure cook for 5 whistles until chickpeas are completely soft. Discard tea bags and whole spices; reserve the dark broth.

✓ Visual Cue: Chickpeas turn dark mahogany and mash smoothly
02

Sauté Onion & Ginger-Garlic Base
⏱️ 10m

Heat mustard oil to smoking point in a heavy iron or stainless steel pot, then reduce heat. Add pureed onion and cook for 8-10 minutes until deep brown and caramelized. Stir in ginger-garlic paste and sauté for 1 minute.

✓ Visual Cue: Onions darken and release pleasant caramelized aroma
03

Cook Spices, Tomatoes & Anardana
⏱️ 8m

Add pureed tomatoes, ground anardana powder, coriander powder, chana masala, Kashmiri chilli, and amchur. Bhunao (sauté) on medium flame for 7-8 minutes until thick and oil separates completely.

✓ Visual Cue: A rich, dark spicy paste with deep sour undertones
04

Simmer Chickpeas in Dark Broth
⏱️ 15m

Add boiled chickpeas along with their dark tea-infused broth to the masala. Stir well and bring to a vigorous boil. Mash 2 tablespoons of chickpeas with a wooden ladle against the pot wall to thicken the gravy. Simmer on low heat for 15 minutes.

✓ Visual Cue: Thick, dark restaurant-style gravy coating the chickpeas
05

Top with Ginger-Chilli Tadka
⏱️ 2m

Heat 1 tbsp ghee in a small pan, flash fry slit green chillies and ginger juliennes for 30 seconds. Pour over the bubbling chole. Sprinkle crushed kasuri methi and rest covered for 5 minutes.

✓ Visual Cue: Irresistible sizzling aroma of fried ginger and pungent green chillies

💡

Chef's Authentic Tips

Boiling chickpeas with black tea bags is the authentic Amritsari secret for that iconic deep dark shade and subtle earthy depth.
Anardana (dried pomegranate seed powder) gives chole its distinct street-style tanginess that tomatoes alone cannot provide.

🔄

Smart Substitutions

If anardana is unavailable, increase amchur powder to 1 full teaspoon and squeeze fresh lemon juice at the end.

🍽️

Serving Suggestions & Pairings

✓ Serve with piping hot puffed bhature, pickled green chillies, sliced onions, and a cold glass of sweet lassi.

📊

Estimated Nutrition

Per Serving

Calories 360

Protein 16g

Carbs 52g

Fat 11g

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