Amritsari chole recipe - boiled white chickpeas are slowly simmered with onion, tomato and spices. This slow simmering process makes the chole more flavorful.
As the name says, this dish is from the Amritsar, Punjab. It is usually served with amritsari kulcha. The chole kulcha is the most popular combo that is served in many restaurants or street stalls. I have also served this chole with kulcha.
This recipe is loosely adapted from the cookbook. There is another version of punjabi chole masala which is served with soft, puffy, pillowy bhaturas. The ingredients used in both chole recipes are almost similar, but still both has different taste and flavors.
In this amritsari chole recipe, cooked chickpeas are simmered on low flame for longer period of time. By this time, chana will absorb many flavors and becomes so delicious. While in the punjabi chole bhature recipe, onion-tomato paste is sauteed (bhuno technique) and then mixed with boiled chickpeas. Both methods give different taste.
Also the addition of ginger julienne makes huge difference. Ginger gets softened during the cooking and I get soft, mild flavored ginger pieces while eating, I just loved that.
Check out other beans curry recipe
Punajbi lobia // Kala chana recipe // Rajma recipe
Step By Step Photo Instructions:
1) Wash the dried chana under running cold water till water runs clear.
2) Soak them in enough water for at least 8 hours or overnight. After soaking time, they will get doubled in size. Discard the soaking water.
3) Add fresh 2 ½ cups of water. Also add black cardamom, cinnamon stick and tea bags.
4) Also add black salt.
5) Cover the cooker with lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked. Let the pressure go down by itself then open the lid. because of the tea bags, water and chata get darker color.
6) Discard the tea bags and whole spices.
7) Now heat the oil in a pan on medium heat. Once hot add bay leaf and cloves. Saute for 30-40 seconds.
8) Then add cumin seeds, let them sizzle.
9) Now add chopped onions. Add salt to speed up the cooking process.
10) Cook till onions get light brown in color.
11) Now add chopped tomatoes.
12) Cook for 1-2 minutes or till the tomatoes are slightly soft. We do not want mushy tomatoes.
13) Add dry spice powders (red chili powder, cumin powder, coriander powder, amchur powder, anardana powder and garam masala).
14) Mix well and saute for a minute.
15) Now add cooked chana with its water.
16) Add slit green chilies and ginger. Stir well.
17) Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.
18) After the simmering, the water gravy will get thicker and also chana has absorbed lots of flavors. Once you get the desired gravy consistency, turn off the stove.
19) Lastly sprinkle chopped coriander leaves.
20) Mix well.
Serve amritsari chole hot/warm. If not serving right away then keep it covered so it stays warm till the time of serving.
Serving suggestion: Serve amritsari chole with kulcha or bhatura or puri or naan, paratha. Serve onion lachha and/or lassi or pickle on side.
Did you try this Amritsari chole recipe? I’d love to hear about it! Leave a review in the comment section below.
Amritsari Chole
Ingredients
For Pressure Cooking Chana:
- 1 cup Dried white chickpeas (Chole or kabuli chana or safed chana)
- 2 Tea bags or 2-3 teaspoons of black tea leaves tied into small muslin cloth
- 2-3 Black cardamom
- 1 inch Cinnamon stick
- ¼ teaspoon Black salt (kala namak)
- 2 ½ cups Water
For Gravy:
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 2 Cloves
- ½ cup Red onion finely chopped
- Salt to taste
- 2 small or 1 cup Tomato roughly chopped
- 1 ½ teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Amchur powder (dried mango powder)
- 1 teaspoon Anardana powder (dried pomegranate seeds powder)
- 1 teaspoon Garam masala
- ½ inch Ginger julienne
- 2 Green chili slit
- 2 tablespoons Cilantro or coriander leaves finely chopped
Instructions
- Wash the dried chana under running cold water till water runs clear.
- Soak them in enough water for at least 8 hours or overnight.
- After soaking time, they will get doubled in size. Discard the soaking water.
- Add fresh 2 ½ cups of water. Also add black cardamom, cinnamon stick and tea bags. Add black salt.
- Cover the cooker with lid, put the weight on and turn the heat on high.
- Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked.
- Let the pressure go down by itself then open the lid. Discard the tea bags and whole spices.
- Heat the oil in a pan on medium heat. Once hot add bay leaf and cloves. Saute for 30-40 seconds.
- Then add cumin seeds, let them sizzle.
- Now add chopped onions. Add salt and cook till onions get light brown in color.
- Now add chopped tomatoes. Cook for 1-2 minutes.
- Add dry spice powders. Mix well and saute for a minute.
- Now add cooked chana with its water.
- Add slit green chilies and ginger. Stir well.
- Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.
- After the simmering, the water gravy will get thicker and also chana has absorbed lots of flavors.
- Once you get the desired gravy consistency, turn off the stove.
- Lastly sprinkle chopped coriander leaves.
NIRAV
Nice recipe ginger julienne enhance the taste.
thanks for sharing.
Kanan
you're welcome