Amritsari Chole is a spicy and flavorful dish from the Amritsar region of Punjab. They taste absolutely amazing with butter naan!
What is Amritsari Chole?
Amritsari Chole is a spicy and delicious chickpea dish that is very popular in Amritsar, a region of India. They say if you have been to Amritsar and never tried Amritsari Chole with Amritsari Kulcha than you have missed a lot.
Traditionally, the large size chickpeas, known as Kabuli Chana are used to make this dish. The spices and aromatics, when combined with boiled chickpeas, topped with coriander leaves, and ginger juliennes make it is a must-try dish.
Ingredients Needed to make Amritsari Chole:-
- Chickpea: White large chickpeas, canned, or dried.
- Whole Spices: Cardamom, cinnamon, bay leaves, star anise, cloves.
- Tomato: To add some tangy flavors.
- Onion, Ginger, and Garlic: Adds texture and base into the gravy.
- Spices: Red chilly powder, coriander powder, garam masala, amchoor, and chana masala.
- Coriander leaves: Adds a nice flavor in the dish.
How to make Amritsari Chole:-
Step 1. Boil the washed and soaked chickpeas with tea bags and salt until soft. You can cook it either in pressure cooker or pot.
Step 2. Make the tempering by sauteing onion, ginger, garlic with spices and tomatoes. Cook the base of gravy until oil is separated.
Step 3. Finally, add the cooked chickpeas in the gravy base and let it simmer for a few minutes or until the desired consistency of the gravy is achieved. Garnish with chopped coriander leaves and enjoy.
- Pressure Cooker
- 300 gm white chickpea/Kabuli Chana
- 3 medium-sized onion grated
- 8-10 garlic cloves minced
- 1/4 cup ginger grated
- 5 tomatoes chopped
- 4-5 green chilies slits
- 2 tea bag or 1/2 cup tea
- 2 teaspoon cumin seeds ground
- 1 teaspoon kasuri methi/dried fenugreek leaves
- 1/2 cup oil
- water as required
- 1/2 cup coriander leaves chopped
- 1 black cardamom
- 2 bay leaves
- 2 cinnamon sticks
- 4-5 cloves
- 1- star anise
- 4-5 peppercorn
- 2 tablespoon chana masala/chole masala
- 1 tablespoon dried mango powder/Amchur
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 teaspoon red chilly powder
- salt to taste
- Wash and soak white chickpea in enough water (about 5 cups ) for 6-8 hours or overnight.
- Boil the chickpea awith 2 tea bags and a teaspoon of salt, a teaspoon of oil, and all the whole spices. Cook for 5-6 whistles in a pressure cooker. If using a saucepan cook until chickpeas are sofy..
- Heat oil in a big wok, add cumin seeds and kasuri methi . Sauté for 1 minute.
- Add garlic and ginger, stir it in oil and add onion and green chilly slits. Sauté till nicely golden in color.
- Now add all spices and salt, mix well.
- Add chopped tomatoes and cook till oil comes out from edges.
- Transfer the cooked chickpeas over the masala along with the water. Let it cook on low heat for 15-20 minutes till all spices and masala are mixed together and a nice thick gravy formed.
- Garnish with coriander and ginger sticks.
- Serve hot with Butter Naan or Poori.
- You may use canned chickpeas as well.
- Use a pinch of baking soda to make the chickpea cook fast and soft.