amritsari chole recipe with step by step photos – this amritsari chole masala tastes similar to the chole one gets in the punjabi joints on the streets of delhi.
the amritsari chole recipe had been requested my many of you when i had posted the garlic naan recipe. so finally posting the amritsari chole recipe. they taste great with bhatura, naan and even with potato tikkis/patties. the first day i just served the chole with garlic naan. the next day, i made aloo tikkis to go with the chole.
this is an awesome recipe of amritsari chole and you must give it a try. i have used organic chole/chickpeas for making the chole and they do taste better than the regular ones. if you love chole then you would like to check few more chole recipes from the blog like punjabi chole, punjabi kala chana, punjabi chana, easy chole masala, chana chaat, chana pulao and peshawari chole recipe.
while boiling the chole/chickpeas, if you add some baking soda, it makes the chole melt in the mouth when they get cooked. if possible use a pressure cooker for cooking the chole/chickpeas, as in a pan they take a longer time.
amritsari chole recipe details below:
- 2 cups dried white chickpeas/kabuli chana soaked overnight in enough water
- 2 inch cinnamon sticks/dal chini
- 4-5 black cardamom/badi elaichi
- 1 large bay leaf or 2 medium bay leaves
- 1 tsp ginger paste
- 4 tsp black tea leaves or 3 tea bags
- ¼ tsp baking soda (optional)
- salt or black salt as required
- 1 large onion, chopped
- 3-4 medium size tomatoes, chopped
- 1 tsp chopped ginger/adrak
- 4-5 green chillies, slit or julienned
- 2 tsp cumin powder/jeera
- 2 tsp coriander powder/dhania powder
- 2 tsp fennel powder/saunf (optional)
- 2 tsp amchur powder/dry mango powder or 2 tsp dried pomegranate powder/anardana powder
- 1 tsp red chili powder/lal mirch powder
- 2 tsp garam masala powder or chana masala powder
- 3-4 tbsp oil
- some julienned ginger and coriander leaves
- firstly soak the dried chickpeas overnight in water or for 8-9 hours.
- next day pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea bags or tea leaves wrapped tightly in a muslin cloth.
- pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
- strain the chickpeas and reserve the stock along with the whole spices. discard the tea leaves or the tea bags.
- in a large pan or a large kadai, heat oil. add the chopped onions. fry till golden brown.
- add slit green chilies and fry for a minute.
- add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
- add the cooked chickpeas and saute for 5-6 minutes.
- add all the spice powders, stir and saute for a minute.
- now add the strained stock about 2.5 to 3 cups to the chickpeas. if the stock is less you can add some water.
- keep the whole mixture on fire and simmer till the curry thickens a bit.
- when the gravy thickens, add some julienned ginger to the chickpeas.
- check the salt and seasonings and add more if required.
- stir and serve amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.
this recipe can be doubled or tripled.
you can also use canned chickpeas instead of dried chickpeas.
step by step amritsari chole masala recipe:
1: first pressure cook the soaked chole (chole have to be soaked overnight or for 8-9 hours) with the whole spices and tea bags or black tea leaves tied tightly in a muslin like a bouquet garni, along with some black salt. the chole will get a nice dark color of the tea leaves. they should be completely cooked. strain the chole/chickpeas and reserve the stock.
2: in a pan, heat oil and add chopped onions.
3: fry the onions till they become golden brown.
4: now add slit green chilies and fry for a minute. yes the chole is spicy.
5: add chopped tomatoes and ginger.
6: saute the tomatoes till they become soft and mushy.
7: add the chole and saute for 5-6 minutes.
8: add all the dry masala/spice powders.
9: stir the spice powders and saute for a minute.
10: now add the strained stock to the chole/chickpeas or add the chole to the strained stock. i just removed the chole with a slotted spoon and kept the strained stock in the pressure cooker itself, so added the chole to it.
11: keep the whole mixture on fire and simmer till the gravy thickens a bit. you don’t want a watery chole. adjust the spices and seasonings as per your taste preferences.
12: when the gravy thickens, add some julienned ginger to the chole.
13: stir and serve hot amritsari chole.