Amritsari Chole

4.9 from 39 votes

Amritsari chole masala is white chickpeas curry made in Punjabi style.

Prep Time8 hrs

Cook Time45 mins

Total Time8 hrs 45 mins

Course: Main Course

Cuisine: Indian

Servings: to 6

Calories: 422kcal

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.

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 (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.