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.
This 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, butter naan and even with aloo tikki. The first day I just served the chole with garlic naan. The next day, I made aloo tikki to go with the chole. The combo of aloo tiki – chole is very famous in north India.
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 a few more chickpea recipes from the blog like:
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.
How to make amritsari chole
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.
Making onion tomato masala
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.
Making amritsari chole
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.
14: Amritsari chole goes well with pooris, bhatura or naan with some raw chopped onion and lime wedges by the side.
Few more Punjabi recipes for you
for cooking chickpeas
- 2 cups dried white chickpeas (kabuli chana or chole) soaked overnight in enough water
- 2 inch cinnamon sticks
- 4 to 5 black cardamom
- 1 large tej patta or 2 medium tej patta (indian bay leaf)
- 1 teaspoon ginger paste
- 4 teaspoon black tea leaves or 3 tea bags
- ¼ teaspoon baking soda, optional
- salt or black salt as required
- 1 large onion, chopped
- 3 to 4 medium size tomatoes, chopped
- 1 teaspoon chopped ginger
- 4 to 5 green chillies, slit or julienned
- 2 teaspoon cumin powder
- 2 teaspoon coriander powder (ground coriander)
- 2 teaspoon fennel powder , optional
- 2 teaspoon dry mango powder (amchur powder) or 2 teaspoon dried pomegranate powder (anardana powder)
- 1 teaspoon red chili powder
- 2 teaspoon garam masala powder or chana masala powder
- 3 to 4 tablespoon oil
- some julienned ginger
- few coriander leaves (cilantro 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.
making onion tomato masala
- 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.
making amritsari chole
- Add the cooked chickpeas (chole) 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 chole. 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 gravy.
- 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.
- The spices can be adjusted as per your preferences.
- This recipe can be doubled or tripled.
- You can also use canned chickpeas instead of dried chickpeas.