Amritsari Chole Masala, Black Amritsari Chole Masala Recipe
Recipe type: Main
Cuisine: Punjabi
Prep time: 
Cook time: 
Total time: 
Serves: 4
Amritsari Chole Masala: Punjabi Amritsari style black chole masala sabji prepared in onion tomato gravy spiced up with Indian spices.
  • Chickpea (Chole): 250 gm, soaked & boiled
  • Chole masala: 1 1/2 tbsp
  • Tomato: 2 cups, puree
  • Onion: 1 cup, finely chopped
  • Ginger: 1 tbsp, lengthwise sliced
  • Oil: 2 tbsp
  • Cardamom: 3 pieces
  • Cloves: 3 cloves
  • Cinnamon: 1 inch piece
  • Bay leaf: 2 pieces
  • Tea: 4 tbsp, tea water
  • Amchur: 1 tbsp (dried mango powder)
  • Tamarind (imli): 2 tbsp, pulp
  • Red chili powder: 2 tsp
  • Salt: 2 tsp, to taste
  • Water: 1 1/2 cups, for gravy
  1. Soak the chana over night or for about 6 to 7 hrs and boil in the pressure cooker for about 3-4 whistle and keep aside.
  2. In a small cup add the tamarind and soak in water for about 5 min and keep aside.
  3. In a pan heat water and once the water is boiling add the tea powder and boil for about 4 min and then strain the water and keep aside.
  4. In pan heat oil and add cardamom, cloves, cinnamon and bay leaf and saute for a minute.
  5. Then add onions and cook till the rawness of onion goes away.
  6. Once the onions are cooked add the tomato puree and cook for about 2 min and add the red chili powder and cook till all the ingredients are mixed well.
  7. Now its time to throw in the boiled chana (chickpea) in the tomato gravy and stir it . Cook for about 4 min and add the Indian spices like chola masala, amchur powder and salt to taste.
  8. Once all the ingredients blends well then add the tea water to the chola sabji and cook for 5 min as you cook the sabji the color of the sabji will start getting darker.
  9. Add the ginger slices (julien) and stir it.
  10. At the end add tamarind water and cook for about 5 min now the chola masala sabzi is ready to serve.
  11. Serve Amritsari Chole Masala with hot paratha, tandoori roti or butter / garlic naan.
In this recipe I have used amchur powder and tamarind both. If you want to avoid the tamarind then add little extra of amchur powder or vice versa.
Recipe by WeRecipes at