Amritsari Chole is a famous dish from Amritsar, Punjab. Amritsar is a beautiful holy city in the Indian state of Punjab, which is famous for its delicious and mouthwatering Punjabi food and the glorious Golden temple. In fact, this dish is famous in whole India as the main Punjabi dish in the menu of every restaurant.


Personally, I am a big chole masala lover. It’s really very hard to run away from this curry, I am 100% Punjabi and married to Amritsari, that’s the reason I have mastered the recipe from Amritsar itself. Whenever we used to visit Amritsar, I used to sit and watch, the way it’s made, especially the roadside one, they are tastier.

So let’s try out this amazing recipe of Punjab, Amritsari chole.

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  • 1 cup white Chickpeas (Kabuli Chana), soaked overnight, washed, drained and cooked (with 1 black tea bag till soft)
  • 1 Tomato ( puree)
  • 2 Green Chillies

For the chole masala

  • 1 tbsp desi ghee, or butter
  • 1 Star anise
  • 5 cloves
  • 2 Black cardamom
  • 1/4 teaspoon Asafoetida (Hing)
  • 1/2 teaspoon Cumin powder
  • 1 Bay leaf (tej patta)
  • 1 inch Cinnamon Stick
  • 2 teaspoons Coriander Powder
  • 1 Onion, chopped
  • 1/2 teaspoon Kashmiri red chili powder
  • 1 teaspoon Ginger, grated
  • 1/2 teaspoon Amchur Powder (dry mango powder)
  • 1/2 teaspoons Fennel powder
  • 2 teaspoons Chana Masala Powder
  • 1 teaspoon Ginger, juveniles
  • Dried fenugreek  leaves for flavor
  • 1 1/2 teaspoon Garam masala
  • Coriander leaves (Dhania), as required, for garnishing
  • Salt, to taste
  • 2 tablespoons Cooking oil


Firstly, to make this delicious and famous Amritsari chole, make a puree of the tomato and green chilies and keep aside.

Then take a large kadhai or deep saucepan, add oil or desi ghee in it. Now add whole spices (star anise, bay leaf, cloves, cinnamon and ) and fry for a few seconds.

Stir in the onions and asafoetida (Hing) and fry for about a minute till they turn soft. After this add tomato paste and cook for a few minutes till it thickens.

Now add all the masala powders (except the amchur powder) and sauté till the oil separates. Add in the cooked chickpeas along with the water in which it was cooked, black cardamom, salt and mix well.

Just check the taste of the gravy, if salt is ok or not, if not add as per your taste. Now add the amchur powder for sourness.

Boil and reduce heat to medium. Simmer for about 10 minutes.

Add crushed Kasuri methi on top for a flavor, mix well and serve hot garnished with coriander leaves and juvenile of ginger with hot and tasty Kulchas, Bhaturas or jeera rice.

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