Amritsari Chole is a hearty North Indian chickpea dish known for its deep color, bold spices, and comforting flavor. This recipe comes from the Punjabi city of Amritsar in the Indian state of Punjab, a region famous for its rich and robust cuisine.
As part of my recipe development process, I often speak with expert cooks among my family and friends. I received this simple and delicious version from a cousin in Mumbai, who happens to be one of the best cooks in our family. Her approach is wonderfully straightforward while still delivering the distinctive flavor that makes Amritsari Chole so satisfying.
This recipe is also part of a growing series of chickpea dishes on PureCurry.com. Other recipes in the series include Chana Masala, Chana Madra, and Pindi Chana. One of the key takeaways from this series is that there are many different ways to cook chickpeas Indian-style, each shaped by regional traditions and personal preferences.
Why Tea Is Used When Cooking Chickpeas
One distinctive element of Amritsari Chole is the use of black tea while boiling the chickpeas. The tea does not noticeably affect the flavor, but it gives the chickpeas their characteristic deep brown color.
This darker color is a hallmark of many Punjabi chickpea dishes and makes the final curry look especially rich and appetizing.
Sizzling Cumin Seeds: The First Step to Flavor
Many North Indian dishes begin by heating whole spices in hot oil to release their aroma. In this recipe, the cooking starts with jeera (cumin seeds).
When cumin seeds hit hot oil, they immediately begin to sizzle and release a warm, earthy fragrance. This quick step infuses the oil with flavor and forms the aromatic base for the dish.
If you’re new to this technique, I’ve written a detailed guide on how to properly sizzle cumin seeds, including tips to prevent burning and get the best flavor.
I personally use the Cuisinart hand blender and chopper, and it’s incredibly convenient for quickly chopping onions and tomatoes when making the masala. The hand-blender attachment is also a huge time saver—you can blend directly in the pot without transferring everything to a separate blender.
Many Ways to Cook Chickpeas
One of the joys of cooking Indian food is that recipes are often flexible starting points rather than rigid formulas. With chickpea dishes especially, you can easily personalize the flavor by adjusting ingredients such as green chili (hari mirch), ginger (adrak), tomatoes, or onions.
You can also experiment with different sources of sourness. For example:
- Dried mango powder (Amchur)
- Dried pomegranate powder (Anardana)
- A squeeze of fresh lemon juice
Each adds brightness in its own way.
Similarly, some spices can be substituted without sacrificing flavor. For example, ajwain (carom seeds) can sometimes be substituted with thyme, since both contain the same essential oil and have a similar aroma.
Every variation of a chickpea dish reflects the personal style of the cook who prepares it. If you end up creating your own version, <insert your name here>-style, I’d love to hear about it….
Amritsari Chole
Ingredients
- 2 cups Tomatoes chopped
- 1 Green Chili adjust to taste
- 1 inch Ginger
- 1/2 tsp Cumin Seeds Jeera
- 2 tbsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tsp Dried Mango Powder Amchur
- 1.5 cups Dry Chickpeas or 3 cups canned after draining
- 2 Black Tea Bags
- 2 Bay Leaves
- 1/2 tsp Carom Seeds Ajwain
- 2 inch Cinnamon
- 5 cups Water
- 1/2 tsp Salt
Method
- Soak the chickpeas in plenty of water for at least 6 hours.
- After soaking, drain the chickpeas and discard the soaking water.
- Add the soaked chickpeas to a pot with 5 cups of water, two black tea bags, a cinnamon stick, a bay leaf, ajwain, and salt.
- Boil on medium heat for 40–45 minutes until the chickpeas are soft but still hold their shape.
- Keep an eye on the pot and add hot water if needed.
- Once cooked, drain the Chickpeas and reserve the cooking liquid. Discard the tea bags and whole spices. You’ll notice that the chickpeas now have a darker color from the tea.
- In a food chopper or blender, combine tomatoes, ginger, and green chili. The chopper pictured here is the Cuisinart Immersion Blender which comes with a chopper attachment.
- Pulse until the mixture forms a coarse puree.
- Heat 2 tbsp oil in a heavy-bottomed pan on medium heat; once the oil is hot, then add the Cumin Seeds.
- As soon as the Cumin Seeds start to sizzle, add the masala, coriander powder, dried mango powder (amchur), garam masala and about 1/2 tsp salt. NOTE: Half the quantity of the salt was added at the time of initially boiling the Chickpeas, as described in the preparation steps.
- Cook the masala for 6–8 minutes, stirring occasionally.
- Cook until most of the liquid evaporates and the oil begins to separate from the mixture. This indicates that the masala is properly cooked.
- Add the chickpeas and toss them thoroughly in the masala.
- Pour in about 2 cups of hot water, including any reserved cooking liquid from the chickpeas.
- Cover and simmer for about 10 minutes, stirring once or twice, until most of the liquid evaporates and the sauce thickens.
- For an extra touch of freshness, you can stir in a little julienned ginger just before serving.
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