Amritsari chole masala

Amritsari chole masala is popular chana recipe from amritsar, punjab. I really like garbanzo beans so try to make different dishes from it and this chole masala recipe is on top of my list. Though it’s lengthy process but easy to make curry is cooking often in my kitchen. Do try it and let me know how you like it.


  • Garbanzo beans – 3/4 cup
  • Water for boiling + for masala soaking – 3 Cups + 3 TBS
  • Cloves – 2
  • Cinnamon stick – 1 Inch
  • Red chili powder – 1 TSP
  • Garam masala – 1 TSP
  • Coriander-cumin powder – 1 TSP
  • Turmeric powder – 1/4 TSP
  • Oil – 1 1/2 TBS
  • Cumin seeds – 1 TSP
  • Dried red chilies – 2
  • Bay leave – 1
  • Asafetida – 1/4 TSP
  • Crushed ginger garlic – 3 TBS
  • Finely chopped onions – 1/2 Cup
  • Puree of tomatoes – from 3 tomatoes
  • Chhole masala – 1 TSP
  • Pomegranate powder – 1/2 TSP
  • Cilantro – For garnishing


  • Soak garbanzo beans over night.
  • Add it to pressure cooker along with 1 1/2 cup of water in which it soaking overnight.
  • Add cloves, cinnamon stick and salt.
  • You can add tea bag in boiling process but I want to omit it as personally I like white color of chhole.
  • Close the lid and wait till 3 whistles or until chana are cooked.
  • Meanwhile make spices mix.
  • In bowl, add red chili powder, garam masala, coriander-cumin powder, turmeric powder and 2-3 tbs of water.
  • Mix it well and make paste. Keep it aside.
  • Take pan and add oil to it.
  • When oil is hot, add cumin seeds, dried red chilies, bay leave and sauce it for 30 seconds.
  • Now add asafetida, crushed ginger garlic and sauce for 30 seconds. Don’t brown it.
  • Now add finely chopped onions.
  • Cook onions for 3 minutes or until its golden and translucent.
  • Now add already soaked spices and sauce for minute.
  • Now add puree of tomatoes.
  • Add little salt, mix it and cook it with covered pan until oil separate on top.
  • It will take about 10 minutes on medium flame. Keep stirring in between.
  • Now add boiled chhole along with its water.
  • Take out 2 tbs of boiled garbanzo beans and mesh it with spoon. It help help to give texture and thickness to our gravy later on.
  • Add more water for desire consistency. I added 1/2 cup more water.
  • Now add chhole masala and pomegranate powder.
  • It’s time to add mesh garbanzo beans now.
  • Add it and mix it all well.
  • Now cover the pan and let it cook for 10 minutes on low flame.
  • Garnish it with cilantro and serve it hot with bhatura, naan or kulcha.

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