Amritsari Chole - Authentic Punjabi Chole Masala Recipe

Amritsari Chole is an authentic Punjabi style chickpea curry that would surely bring a flavor of Amritsar streets right into your home. Perfect with bhature.

Recipe Source Link:https://www.mygingergarlickitchen.com/amritsari-chole/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Amritsari Chole:

• 2 cups chickpeas (Kabuli chana) cooked or dried (you can also substitute this with canned chickpeas)
• 1 large sized red onion, finely chopped
• 1/2 cup tomato puree
• 2 tablespoons channa masala powder
• Salt, as per taste
• 1 teaspoon red chili powder or per taste
• 3-4 green chilies, deseeded and slit, or as per taste
• 2 tablespoons tamarind pulp or paste
• 3 tablespoons oil
• 1 bay leaf / tej patta
• 3-4 black cardamom / moti elaichi
• 5-6 cloves / laung
• 1 teaspoon anardana / pomegranate seeds
• 1 teaspoon amuchur / dried mango powder
• 1 teaspoon brown sugar or regular sugar
• 2 tablespoons dried fenugreek leaves / kasuri methi
• 5-6 pieces ginger, julienned (plus some more for garnishing)
• 2 black tea bags
• 1/2 cup steaming hot water
• 5-6 onion rings
• 1 tablespoon cilantro (coriander) leaves for garnishing

» For Serving:

• Bhature, kulcha, or puri
• Sliced onions
• Pickle
• Lemon wedges

RECIPE INSTRUCTIONS

» How To Cook Chickpeas (Chole / Kabuli Chana):

1. Rinse chickpeas 3-4 times and soak them in enough water for 8-10 hours or overnight. After 8-10 hours, drain out the excess water and rinse them again with fresh running water and set aside. (If using dried chickpeas then follow this step, or else skip the soaking part.)
2. Add rinsed chickpeas to a pressure cooker along with salt and water.
3. Close the cooker with the lid and pressure cook chickpeas on medium heat for 6-7 whistles or until chickpeas are softened. Let the pressure cool off completely before opening the lid.

» How To Make Amritsari Chole:

1. Steep 2 black tea bags in 1/2 cup hot water for at least 4 minutes. Keep the tea aside.
2. Heat oil in a pan over medium heat.
3. Once the oil is hot, add bay leaf, black cardamoms, and cloves to the oil. Sauté them for few seconds or until they are fragrant.
4. Now add red onions, and sauté for 5 minutes or till they turn golden brown.
5. Add tomato puree, salt, slitted green/red chilies and red chili powder.
6. Mix well and cook covered for 5 minutes.
7. Add channa masala powder, dried mango powder, anardana, sugar, and tamarind paste.
8. Remove tea bags and add the black tea to the masala (sauce).
9. Mix well, and cook for 5 minutes.
10. After that, add, kasuri methi, sliced ginger, and cooked chickpeas.
11. Mix everything well. At this point, you can add more water if needed.
12. Cook covered for 20 minutes on medium-low heat.
13. Add sliced onions, and mix well.
14. Remove from heat and keep it covered for 5 minutes.
15. Amritsari chole are ready. Serve hot with Instant Bhature or any of your flatbread.

RECIPE NOTES

1. I have used dried chickpeas for this recipe because Amritsari chole taste best when cooked with dried chickpeas. However, you can also make it using canned chickpeas. If using canned chickpeas, then follow the same recipe of making onion tomato masala. Replace boiled chickpeas with canned chickpeas. Also, brew tea bags and add the tea mixture instead of water. Cover and cook until the chickpeas are soft and tender.
2. I have prepared Amritsari Chole in vegetable cooking oil, but they also taste great when cooked entirely in ghee or butter. You can either use butter or ghee for frying masala or use the combination of ghee and oil.