Amritsari Chole

Serving 4 People
Preparation 10 Mins
Cook Time 30 Mins

There is nothing as satisfying as dipping warm and soft Kulchas into a bowl of hot Amritsari Chole. This spicy dish will find a special place in your heart and stomach and leave you feeling full with a smile on your face. The Golden Harvest version of this curry is a darker hue than most other chole curries due to the masalas used. And our special ingredient? Teabags which help to impart a much darker hue to it.

Comforting and delicious, this Amritsari Chole with Kulcha recipe is sure to awaken your appetite.  Fill your home with the enticing aroma of this dish and watch how everyone comes together for a real family feast.

– Recipe co-curated with Neha Mathur


  • Golden Harvest Kabuli Chana – 1 cup
  • Black tea bags – 1
  • Mustard oil – 4 tbsp
  • Grated Onion – 1 cup
  • Finely Chopped Ginger – 2 tsp
  • Grated Tomato – 1 cup
  • Chopped Green chilli – 2
  • Turmeric powder – 1/2 tsp
  • Kashmiri red chilli powder – 2 tsp
  • Salt to taste
  • Tamarind paste – 2 tsp
  • Chopped Fresh coriander – 2 tbsp


For Chole Masala

  • Coriander seeds – 3 tbsp
  • Cumin seeds – 1 tbsp
  • Anardana – 2 tbsp
  • Fenugreek seeds – 1/4 tsp
  • Dry red chilli – 6-8
  • Cloves – 8-10
  • Black peppercorn – 10-12
  • Black cardamom – 2
  • Cinnamon – 1 inch stick


  1. Wash the Kabuli Chana and soak in 3-4 cups of water for 6-8 hours.
  2. Drain the water and add the chana in a pressure cooker along with 4 cups of water, the tea bag and 2 teaspoons of salt.
  3. Cook until the chana are softened, then set aside.
  4. Now, dry roast the ingredients for the Chole Masala until they are slightly browned and fragrant.
  5. Remove the pan from heat and let the ingredients cool for a few minutes.
  6. Grind the spices to make a fine powder in a grinder and set aside.
  7. Heat mustard oil in a heavy bottom pan. Once hot, bring the heat to a simmer and add onion. Fry until golden brown.
  8. Add ginger, tomato and green chilli and cook for 3-4 minutes.
  9. Add the Chole Masala, turmeric powder and red chilli powder. Cook for 2-3 minutes.
  10. Add the cooked chana along with the water in which it was boiled.
  11. Mash a few of the chana using the back of a ladle for a rich and creamy texture.
  12. Adjust the salt and water according to your preference.
  13. Cook for 10-12 minutes on medium heat.
  14. Add tamarind paste and mix well. Cook for another 5-6 minutes.
  15. Garnish the Chole Masala with fresh coriander and ginger juliennes.
  16. Serve hot with Kulcha or Roti.

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