Spiced Chickpea Curry

Name: Spiced Chickpea Curry (Amritsari Chole Masala)
Cuisine: Indian
Ingredients: 2 cups white chickpeas (kabuli chana), soaked overnight; 2 cups white chickpeas (kabuli chana), soaked overnight; 1 teaspoon kosher salt, plus more as needed; 2 tablespoons coriander seeds; 2 teaspoons cumin seeds; 1-inch piece cinnamon stick; 4 cloves; 1 brown cardamom (badi elaichi); 1 brown cardamom (badi elaichi); 2 tablespoons dried anardana seeds (pomegranate seeds); 2 tablespoons dried anardana seeds (pomegranate seeds); 2 tablespoons whole black peppercorns; 2 teaspoons Kashmiri red chili powder; 1 teaspoon amchur (dry mango powder); 1 teaspoon amchur (dry mango powder); 3 tablespoons ghee; 1 onion, thinly sliced; 4 cloves garlic, finely chopped; 2 green chiles, finely chopped; 1 tomato, finely chopped; ½ teaspoon turmeric powder; 1 teaspoon black salt (kala namak); 1 teaspoon black salt (kala namak); 6 sprigs cilantro, chopped, for garnish; 2-inch piece fresh ginger, julienned

Amritsari Chole Masala

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

This classic Amritsari Chole Masala is a robust chickpea curry steeped in the rich flavors of Punjab. Its deep, spiced gravy and tender chickpeas bring back memories of bustling dhabas and festive family feasts.

Ingredients

2 cups white chickpeas (kabuli chana), soaked overnight
1 teaspoon kosher salt, plus more as needed

Asia
India
Amritsar
Punjab
Main course
Vegetarian
Gluten-free

Method

Add the chickpeas and 1 teaspoon salt to the pressure cooker or electric multi-cooker. Ensure the water covers the chickpeas by at least 2 inches. Pressure-cook for 45 minutes. Once done, turn off the cooker and allow the pressure to release naturally.

In the meantime, to make the amritsari chole masala powder: Preheat a skillet over