Amritsari Pindi Chole Masala or Chana Masala is one of the most popular North Indian vegetarian curry. It is made with boiled chickpeas/kabuli chana, aromatic spices and fresh and fragrant homemade chole masala. This famous chole masala is boiled with tea which adds a distinctive colour and flavour to it. Perfect when paired with soft Amritsari Kulchas or Bhaturas.
Hello my lovely friends!!
Today I will be sharing one of the most popular North Indian curry that is loved not only in India but across the globe.
Yup! “Amritsari Chole“.
Being from Mumbai, I had my fair share of masaledar Amritsari chole kulche, Chole bhature, chana masala and I simply loved it. One of my favourite that I absolutely love and miss a lot is chole bhature from an old restaurant called Gurukripa in Mumbai.
Even today, when ever I visit an Indian restaurant in UK, chole bhature or chole kulcha is one items that I order by default. Simply can not resist these delicacies. But you know what, the chole kulche here in UK restaurant is not even close to what we get back in India. They play around with the flavours and make it palatable according to the taste of people here.
Less spicy, hardly any seasoning and flavour. hmmm! Not very appetising.
I started preparing my own to Chana/Chole masala to at home to fulfil my cravings. With my fair share of trial and error, I finally succeeded in preparing a proper restaurant style Amritsari Chole Masala. Yippee!!
Let’s see how I made this Amritsari pindi chole masala.
The most unique thing you will first observe about this dish is the deep blackish-redish colour of the curry. You wanna know how to get that colour??
The chickpeas/kabuli chana is boiled along with a black tea. But if you don’t have a tea bag simply add a teaspoon of black tea in a muslin cloth, tie it into a potli and add it to the chickpeas/ kabuli chana.
Another important thing in this recipe is the chole masala powder. You will fine many readymade chana masala powder in stores that you can use in this recipe. But I like to make my own aromatic homemade chole masala. Simple masalas, you will find everything in your pantry. Just mix everything up and you are good to go.
That is it and the rest is so easy. Gravy is made with onion-tomato paste and flavoured with the homemade chana masala and few fragrant spices. And restaurant style Amrissari chole is ready. Serve it hot with kulchas, puri or bhaturas.
So let’s not waste any more time. Hop on to see the step by step method of making this chana masala recipe.
Amritsari Pindi Chole | How to make Amritsari Chole | Authentic Punjabi Chana Masala recipe
- 250 gms Chickpeas/garbanzo beans/ Kabuli Chana (washed and soaked overnight)
- 1 Black Tea bag (or 1 tsp tealeaves tied in a muslin cloth)
- 2 Bay leaves
- 2 inch Cinnamon
- 2 Black cardamons
- 3-4 Green Cardamom
- 4-5 Cloves
- Salt as per taste
Homemade Chole Masala Powder
- 1 tsp Red Chilli Powder (adjust as per taste)
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Aamchur Powder (Dried Raw Mango powder)
- 1 tsp Amardana Powder (dried pomegranate powder)
- 1/2 tsp Garam masala
- 1 tsp Fennel powder
- 1/2 tsp Hing/Asafoetida
- 1 tsp Sugar
- Salt as per taste
For the Chole curry
- 2 medium Onions paste
- 2 large Tomatoes paste
- 1 tbsp Ginger-garlic Paste
- 2-3 Green Chillies chopped
- handful Coriander leaves chopped
- 3-4 tbsp Oil (veg/sunflower)
- 1/2 inch Ginger cut into juveniles
- 2-3 Green chillies slit
- 1 tbsp oil
- In a pressure cooker add the soaked chickpeas, tea bag, bay leaves, cinnamon, black and green cardamoms, cloves, little salt and enough water and pressure cook for 3 – 4 whistles (mine was cooked in 3 whistles).
- Mean while mix all the ingredients under homemade chole masala powder in a bowl and keep it aside. (Just be careful with the amount of salt you add in the masala powder, as you have already added a little salt to the chickpeas).** check notes
- After 3 whistles check for the doneness of the chickpeas/chana.
- Now discard the tea bag and drain the chick peas. Do not discard the water as it has a lot of flavour in it.
- Heat oil in a thick bottomed pan on medium heat. When hot add the onion paste and sauté for 4-5 mins until it golden in colour.
- Add the ginger garlic paste and fry for few mins or until the raw smell disappears.
- Now pour in the tomato paste and chopped green chilies and fry for 3-4 minutes. You will slowly start to see oil seeping through the onion-tomato masala.
- Now add in the prepared homemade chole masala and mix everything well. add 1/4th cup of flavoured water to it and cook for 2-3 minutes.
- Add the drained chickpeas and mix it well with the masala. Chana/chickpeas should be well coated with the aromatic masala.
- Then add the 1 1/2 cup of the drained flavoured water to the chickpeas. Give a good stir to mix everything well. Now cover and cook for 6-7 mins on medium to low heat stirring occasionally.
- You can adjust the consistency of the chole masala as per your liking. Just remember it dries up quite a lot when it cools down so don’t make it very dry.
- Finally in a small pan heat up a tbsp of oil and add ginger juveniles and green chilies and fry for few seconds. Pour it over the ready chole masala and give a good stir.
- Sprinkle some chopped coriander leaves and serve it with kulchas, puri, roti or rice.
If you wish to try more punjabi dishes here is a recipe of delicious Gobi paratha (flavoured cauliflower stuffed Indian flatbread). Another famous north Indian dish Butter Chicken.
I hope you enjoy this delicious Amritsari Pindi Chole Masala as much as we do!
You know what guys I would love to see your wonderful creations. If you have tried this recipe, simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
vasantNovember 13, 2020
There are very few blogs related to this, who can explain the recipe in such a graphical display. you have posted picture of each and every step. that is very helpful when some one is trying to cook by following this recipe. keep this format. thank you.
BadshahMay 21, 2022
Read this blog its a great article, step by step recipe process with pictures