Chickpea (Chole)250 gm, soaked & boiled
Chole masala1 1/2 tbsp
Tomato2 cups, puree
Onion1 cup, finely chopped
Ginger1 tbsp, lengthwise sliced
Oil2 tbsp
Cardamom3 pieces
Cloves3 cloves
Cinnamon1 inch piece
Bay leaf2 pieces
Tea4 tbsp, tea water
Amchur1 tbsp (dried mango powder)
Tamarind (imli)2 tbsp, pulp
Red chili powder2 tsp
Salt2 tsp, to taste
Water1 1/2 cups, for gravy


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.

In a small cup add the tamarind and soak in water for about 5 min and keep aside.

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.

In pan heat oil and add cardamom, cloves, cinnamon and bay leaf and saute for a minute.

Then add onions and cook till the rawness of onion goes away.

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.

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.

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.

Add the ginger slices (julien) and stir it.

At the end add tamarind water and cook for about 5 min now the chola masala sabzi is ready to serve.

Serve Amritsari Chole Masala with hot paratha, tandoori roti or butter / garlic naan.