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Amritsari Chole (Spicy Chickpea Curry)

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 1 hour
Soaking time:: 8 hours
Course: Side Dish
Cuisine: north indian, punjabi
Servings: 6 Servings


To Cook Chickpeas:

  • 1 cup Chickpeas or use 1 15oz. can of drained and rinsed chickpeas
  • 1 tsp Tea powder, or use 1 tea bag
  • 1" Ginger piece, finely grated
  • 2 Small Bay leaves
  • 1" Cinnamon stick
  • 2 Cardamom pods
  • To taste Salt

For the Curry:

  • 1 Medium Onion, finely chopped
  • 2 Green chilies, slit
  • 1" Ginger piece, finely chopped
  • 2~3 Ripe Tomatoes (about 1 cup chopped)
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • ½ tsp Red Chili powder
  • ½ tsp Amchur powder (dry mango powder)
  • ½ tsp Chole Masala or Garam Masala
  • To taste Salt

For Garnish:

  • 2 tbsp Cilantro, chopped
  • 1 tsp Ginger, thinly sliced
  • As needed Red Onion, thinly sliced


Cook Chickpeas:

  • Soak chickpeas for 6~8 hours or overnight. Take the chickpeas in a pressure cooker along with 3~4 cups of water.
  • Make a small pouch with cheese cloth (bouquet garni) and add all the ingredients listed under chickpeas in it. Tie it up and add it to the chickpeas in the cooker. Cook till chickpeas are very tender, about 3~5 whistles.
  • Drain the chickpeas and reserve the cooking water.

For the Curry:

  • Heat 2tbsp oil in a pan, add chopped onions and cook till they turn golden brown, about 5~6 minutes.
  • Next add green chilies and cook for a minute. Add the chopped ginger and tomatoes; cook till tomatoes turn mushy.
  • Add the cooked chickpeas along with ground coriander, cumin, red chili powder, amchur powder, chole masala and salt; cook for 5~6 minutes for the flavors to mingle.
  • Add the reserved cooking liquid and bring to a boil. Add more water if there is not enough cooking water.
  • Lower the heat and simmer for 10~12 minutes or till the gravy thickens little bit.
  • When the gravy thickens, add some julienned ginger to the chickpeas.
  • Serve hot wit the garnishes of choice.
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