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Amritsari Chole
Amritsari chole recipe -
boiled white chickpeas are slowly simmered with onion, tomato and spices. This slow simmering process makes the chole more flavorful.
Course
Main Course
Cuisine
North Indian, Punjabi
Prep Time
8
hours
hours
Cook Time
45
minutes
minutes
Total Time
8
hours
hours
45
minutes
minutes
Servings
2
Calories
218
kcal
Author
Kanan
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.
Nutrition
Calories:
218
kcal
|
Carbohydrates:
18.7
g
|
Protein:
5.1
g
|
Fat:
15.8
g
|
Saturated Fat:
1.9
g
|
Cholesterol:
0
mg
|
Sodium:
1226
mg
|
Potassium:
497
mg
|
Fiber:
5.5
g
|
Sugar:
6
g
*Nutrition information is a rough estimate for 1 serving
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