Chole Masala Recipe - Authentic Amritsari Punjabi Chole | Phoran

Authentic Amritsari Chole is not just a chickpea curry. It is a specific dish with a specific colour, a specific tang, and a specific depth that comes from a combination of the right masala, the right technique, and one traditional trick that most home cooks don't know.

The tea bag trick. The amchur tang. The long simmer. And Phoran's Chole Masala — built on the authentic Amritsari spice profile.

Prep Time: 20 min (+ overnight soaking) | Cook Time: 40 min | Serves: 4–6

Ingredients

For the Chickpeas

• 2 cups dried kabuli chana (chickpeas), soaked overnight
• 2 black tea bags (for authentic dark colour)
• 1 tsp baking soda
• Salt to taste

For the Chole Masala

• 3 tbsp oil or ghee
• 1 tsp cumin seeds (jeera)
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 2 large tomatoes, pureed
• 3 tbsp Phoran Chole Masala
• 1 tsp turmeric powder (haldi)
• 1 tsp Kashmiri red chilli powder
• ½ tsp TikhaLal chilli powder (for heat)
• 1 tsp Garam Masala (for finishing)
• 2 tbsp lemon juice or ½ tsp amchur powder
• Salt to taste

To garnish: Julienned ginger, fresh coriander, sliced onion, lemon wedges

Step-by-Step Method

Step 1: Soak and Cook the Chickpeas

Soak chickpeas overnight in plenty of water. Drain. Pressure cook with tea bags, baking soda, and salt for 4–5 whistles until soft but not mushy. The tea bags give the authentic dark colour without artificial colouring — this is the traditional Amritsari method. Drain and reserve the cooking water.

Step 2: Build the Masala Base

Heat oil in a heavy pan. Add cumin seeds — let splutter. Add onions, cook until deep golden (15–18 minutes). Add ginger-garlic paste and green chillies, cook 2 minutes.

Step 3: Cook the Tomatoes

Add tomato puree. Cook 10–12 minutes until oil separates. Do not rush — under-cooked tomatoes make the chole sour and thin.

Step 4: Add the Masala

Add Chole Masala, turmeric, Kashmiri chilli, and TikhaLal. Cook 2–3 minutes in the oil until fragrant.

Step 5: Add Chickpeas and Simmer

Add cooked chickpeas. Mix well. Add 1–2 cups reserved cooking water to adjust consistency — the gravy should be thick and coat the chickpeas. Cover and simmer 20 minutes on low heat. Mash a few chickpeas with the back of a spoon to naturally thicken the gravy.

Step 6: Finish and Garnish

Add lemon juice or amchur, and Garam Masala. Adjust salt. Garnish with julienned ginger, fresh coriander, and sliced onion. Serve with lemon wedges.

The Tea Bag Trick: Why It Works

Authentic Amritsari chole has a distinctive dark, almost black-brown colour. This comes from cooking the chickpeas with black tea bags — the tannins in the tea stain the chickpeas and add a subtle depth of flavour. It is the traditional method, used in dhabas across Punjab for generations.

No artificial colour. No food dye. Just tea.

Variations

• Chole Bhature: Make the chole slightly drier (less water). Serve with deep-fried bhature — the classic Punjabi combination
• Chole Kulche: Serve with kulcha (stuffed flatbread) — popular in Amritsar
• Instant Pot Chole: Cook soaked chickpeas and masala together on high pressure for 25 minutes
• Dry Chole: Reduce water and cook until almost dry — perfect as a filling for wraps and rolls

What to Serve With Chole

• Bhature — the classic pairing
• Kulcha or naan
• Roti or chapati
• Rice with a side of raita
• Accompaniments: Sliced onion, green chillies, lemon wedges, pickled onions

Shop the Spices Used in This Recipe

• Phoran Chole Masala →
• Cumin Seeds (Jeera) →
• Pure Haldi (Turmeric) Powder →
• Kashmiri Red Chilli Powder →
• TikhaLal Extra Hot Chilli Powder →
• Premium Garam Masala →
• 5 Masala Spice Bundle Pack →

More Recipes

• Pav Bhaji Recipe →
• Paneer Tikka Masala Recipe →
• Butter Chicken Recipe →
• The Perfect Dal Tadka →
• Amchur Powder: The Complete Guide →

FAQ

Q: Why is Amritsari Chole dark in colour?
A: The traditional method uses black tea bags when cooking the chickpeas — the tannins stain the chickpeas dark without artificial colour. This is the authentic Amritsari technique.

Q: Why does my chole taste sour?
A: The tomatoes were not cooked long enough. Cook the tomato puree for at least 10–12 minutes until the oil clearly separates. Also check your Chole Masala — a good masala has balanced sourness from anardana (pomegranate seeds), not harsh acidity.

Q: Can I use canned chickpeas?
A: Yes — drain and rinse canned chickpeas. Skip the pressure cooking step. Add directly to the masala and simmer 15–20 minutes. The colour will be lighter without the tea bag step.

Q: What is the difference between Chole Masala and Garam Masala?
A: Chole Masala is a specific blend for chickpea curry — it contains anardana (pomegranate seeds), amchur, and black salt for the characteristic tang. Garam Masala is a finishing spice blend without these souring agents. They serve different purposes.

Q: How long should I simmer chole?
A: Minimum 20 minutes after adding the chickpeas to the masala. The longer you simmer (up to 45 minutes on very low heat), the better the flavours integrate.

Q: Where can I buy authentic Chole Masala online in India?
A: Shop Phoran's authentic Chole Masala at phoranmasala.com →