8 Authentic Chole Recipes with Phoran Chole Masala — Amritsari Style

Why Amritsari Chole Is Different

Amritsari chole has a character that sets it apart from generic chana masala: a deep, almost black gravy, a pronounced tang from dried amla (Indian gooseberry) or tea bags used in the boiling water, and a spice blend heavy on black cardamom and anardana (dried pomegranate seeds).

It's bold. It's not subtle. And it's built around a specific masala profile that ordinary garam masala simply can't replicate.

Here are 8 variations — from the classic to everyday weeknight versions — all anchored by the same Phoran Chole Masala base.

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The Base Recipe: Classic Amritsari Chole

Serves 4 | Prep: 8 hrs (soaking) + 20 mins | Cook: 45 mins

Ingredients:

• 250g dried kabuli chana (chickpeas), soaked overnight
• 2 dried amla or 1 black tea bag (for boiling)
• 2 tbsp oil or ghee
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp Phoran Chole Masala
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp anardana powder (dried pomegranate seeds)
• Salt to taste
• Fresh coriander to garnish

Method:

1. Boil soaked chickpeas with amla/tea bag and salt until completely tender (pressure cooker: 3 whistles). Drain, reserving 1 cup cooking liquid.
2. Heat oil. Add onions and cook on medium until deep golden — don't rush this (12–15 mins).
3. Add ginger-garlic paste. Cook 2 mins.
4. Add tomato puree. Cook until oil separates (8–10 mins).
5. Add Phoran Chole Masala, red chilli, turmeric. Cook 2 mins.
6. Add chickpeas + reserved liquid. Simmer 15 mins. Mash 10–15 chickpeas for body.
7. Finish with anardana powder. Adjust salt.
8. Garnish with coriander, sliced ginger, and green chilli.

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8 Chole Variations

1. Dhaba-Style Chole

Cook onions in mustard oil (not refined oil) until very dark. Add a generous pinch of kasoori methi at the end. The smokiness is the point.

2. Chole Bhature Base

Make the base recipe slightly drier — reduce the liquid by half. The gravy should coat the back of a spoon thickly. Serve immediately with hot bhature.

3. Amritsari Pindi Chole

No onion, no tomato. Cook chickpeas directly with whole spices (black cardamom, cloves, bay leaf) in plenty of ghee. Finish with ginger julienne and green chilli. This is the original.

4. Chole with Spinach (Palak Chole)

Add 100g blanched and pureed spinach to the base at step 6. Reduces richness, adds colour. Good weeknight variation.

5. Instant Pot / Pressure Cooker Chole (No Soak)

Add dry chickpeas directly to Instant Pot with all masala ingredients and 3 cups water. Pressure cook 35 mins on high. Natural release 15 mins. Skip step 1 of base recipe entirely.

6. Chole Tikki Chaat Base

Make base recipe. Cool slightly. Loosen with tamarind water. Serve over aloo tikki with pudina chutney, sev, and onion. This is street food — it should be saucy.

7. White Chole (Safed Chole)

Skip turmeric and red chilli entirely. Use white pepper instead of black. Add a pinch of amchur at the end. Pale, tangy, unusual — pairs well with kulcha.

8. Chole Masala Dry (Sukha Chole)

After step 6, continue cooking on high heat, stirring constantly, until all liquid evaporates and chickpeas are coated in a dry masala crust. Serve as a snack or wrap filling.

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Key Tips for Perfect Chole Every Time

• Soak properly — 8 hours minimum, 12 is better. Under-soaked chickpeas never get the right texture.
• Dark onions = dark gravy — The characteristic colour comes from deeply caramelised onions, not from food colour.
• Amla or tea = dark chickpeas — Boiling with amla or a tea bag naturally darkens the chickpeas and adds subtle tannin.
• Don't skip anardana — It's the defining tang of Amritsari chole. Amchur is a substitute but not the same.

Shop Phoran Chole Masala →

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Frequently Asked Questions

What makes Amritsari chole different from regular chana masala?

Amritsari chole uses black cardamom, anardana (dried pomegranate seeds), and deeply caramelised onions to create a darker, more robust gravy. Chickpeas are often boiled with amla or tea for a characteristic dark colour. Regular chana masala is lighter and more tomato-forward.

Do I have to soak chickpeas overnight?

For the best texture, yes. You can use canned chickpeas for convenience, but the texture and flavour absorption will be slightly different. If using a pressure cooker or Instant Pot, you can cook dried (unsoaked) chickpeas directly — just increase cook time significantly.

What is anardana and can I substitute it?

Anardana is dried pomegranate seeds — tart, slightly fruity, and essential to Amritsari chole. Substitute with amchur (dry mango powder) in a pinch, though the flavour profile will be slightly different.

Can I make chole without onion and garlic?

Yes — Pindi chole (variation 3 above) is the traditional Jain-friendly version made without onion or garlic. It relies entirely on whole spices and ghee for flavour.

How long does chole keep in the fridge?

Chole keeps well refrigerated for 3–4 days and actually improves overnight as the spices develop. It also freezes well for up to 2 months.