pulses
Amritsari Chole / Authentic Punjabi Chana Masala
Restaurant-style rich & dark Amritsari Chole slow-cooked with whole spices, black tea bag infusion, and tempered with ginger juliennes & green chillies. Perfect with Bhature, Poori, Kulche, or Jeera Rice.
Choose Your HealEx Channa For This Recipe
Whether you prefer large creamy Kabuli chickpeas, rustic desi Naatu channa, or high-fibre Black channa, HealEx brings you unpolished, premium pulses packed for pure home cooking.
HealEx Kabuli Channa (White Chickpeas)
Large, soft, and buttery white chickpeas — the gold standard for Amritsari Chole, hummus, salads, and curries.
HealEx Naatu Channa (Desi Brown Chickpeas)
Traditional country brown chickpeas with an earthy aroma and firm bite — ideal for Sundal, spicy Andhra gravies, and Kadala curry.
HealEx Black Channa (Kala Chana)
Whole black chickpeas rich in dietary fibre and plant iron — perfect for Kerala Kadala curry, gym chaat, and Navratri prasad.
Ingredients
13 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Kabuli Channa (or Naatu / Black Channa)200g (1 cup raw) Shop
- Black Tea Bag (for authentic dark color)1 bag
- Bay leaf, Cinnamon stick, Black cardamom, Cloves1 piece each
- Onions (finely chopped)150g (2 medium)
- Ginger-garlic paste25g (1.5 tbsp)
- Fresh Tomato Puree200g (1 cup / 2 tomatoes)
- Chole Masala Powder30g (2 tbsp)
- Coriander powder & Cumin powder5g each (1 tsp each)
- Amchur (Dry Mango Powder)5g (1 tsp)
- Kashmiri Red Chilli Powder7g (1 tsp)
- Ghee or Cooking Oil35g / 35ml (2.5 tbsp)
- Kasuri Methi (crushed) & Ginger juliennes10g (1 tbsp)
- Saltto taste
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Rinse HealEx Kabuli Channa thoroughly and soak in 4 cups of water for 6-8 hours or overnight.
- 2
Drain and transfer channa to a pressure cooker with 3.5 cups fresh water, 1 tea bag, bay leaf, black cardamom, cinnamon, and 1 tsp salt. Cook for 5-6 whistles until chickpeas are soft and mashable between your fingers. Discard the tea bag.
- 3
Heat ghee or oil in a heavy kadai. Add cumin seeds and finely chopped onions; sauté on medium heat until golden brown.
- 4
Add ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
- 5
Pour in fresh tomato puree, turmeric, red chilli powder, coriander powder, and chole masala. Cook until oil starts releasing from the sides.
- 6
Add boiled channa along with its cooked stock. Lightly mash 2-3 tablespoons of channa with the back of a ladle to create a naturally thick gravy.
- 7
Simmer on low flame for 12-15 minutes so the chickpeas absorb all the spices. Stir in amchur powder and crushed kasuri methi.
- 8
Finish with a quick tadka of hot ghee, slit green chillies, and ginger juliennes. Serve piping hot with bhature, poori, or jeera rice.