Prep Time: 10–12 Hours (Soaking)
Cook Time: 1 Hour
Total Time: 11–13 Hours
Servings: 4–5
Ingredients
For Boiling the Chickpeas
- 2 cups Kabuli Chana (White Chickpeas)
- 5 cups Water
- 2 Black Tea Bags (or 1 tbsp tea leaves tied in muslin cloth)
- 2 Bay Leaves
- 1 Black Cardamom
- 1-inch Cinnamon Stick
- 3 Cloves
- 1 tsp Salt
For the Amritsari Masala
- 3 tbsp Mustard Oil (preferred) or Refined Oil
- 2 Medium Onions (finely chopped)
- 2 tsp Ginger-Garlic Paste
- 3 Medium Tomatoes (pureed)
- 2 Green Chillies (slit)
Spices
- 1 tsp Turmeric Powder
- 1½ tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Roasted Cumin Powder
- 2 tsp Gudora Chole Masala
- ½ tsp Dry Mango Powder (Amchur)
- Salt to taste
For Finishing
- 1 tsp Gudora Garam Masala
- 1 tsp Kasuri Methi (crushed)
- 1 tbsp Butter (optional)
Garnish
- Fresh Coriander Leaves
- Ginger Juliennes
- Lemon Wedges
- Sliced Red Onions
- Green Chillies
Instructions
Step 1 – Soak the Chickpeas
Wash the chickpeas thoroughly and soak them overnight (10–12 hours).
Step 2 – Pressure Cook
Add soaked chickpeas, water, tea bags, bay leaves, black cardamom, cinnamon stick, cloves, and salt.
Pressure cook for:
- 8–10 whistles on medium heat
- OR 35–40 minutes in an Instant Pot
Remove the tea bags and whole spices after cooking.
Step 3 – Prepare the Masala
Heat mustard oil until it reaches its smoking point, then reduce the heat slightly.
Add onions and sauté until deep golden brown.
Stir in the ginger-garlic paste and cook for 1 minute.
Add tomato puree and cook until the oil separates.
Step 4 – Add the Spices
Mix in:
- Turmeric Powder
- Red Chilli Powder
- Coriander Powder
- Roasted Cumin Powder
- Gudora Chole Masala
- Amchur Powder
Cook for 2–3 minutes until aromatic.
Step 5 – Simmer
Add the cooked chickpeas with about 1½ cups of the cooking liquid.
Mash a handful of chickpeas to naturally thicken the gravy.
Simmer on low heat for 20–25 minutes, stirring occasionally.
Step 6 – Finish
Add:
- Gudora Garam Masala
- Crushed Kasuri Methi
- Butter (optional)
Cook for another 3–5 minutes.
Chef’s Tips
- Mustard oil gives Amritsari Chole its signature Punjabi flavor.
- Tea bags provide the traditional dark color without altering the taste.
- Slow simmering is the key to a rich and flavorful gravy.
- Mash a few chickpeas for a thick, velvety texture.
- Finish with Gudora Garam Masala just before serving for maximum aroma.
Serving Suggestions
Serve hot with:
- Amritsari Kulcha
- Bhature
- Tandoori Roti
- Lachha Paratha
- Pickled Onions
- Mint Chutney
- Sweet Lassi
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 16 g |
| Carbohydrates | 47 g |
| Fat | 17 g |
| Fiber | 13 g |
Why Use Gudora Chole Masala?
Authentic Amritsari Chole gets its bold flavor from a carefully balanced blend of aromatic spices. Gudora Chole Masala delivers the rich Punjabi taste with notes of roasted cumin, coriander, and traditional spices, while a finishing touch of Gudora Garam Masala enhances the aroma, giving every bite the unmistakable flavor of Amritsar’s famous street-style chole.
