Amritsari Chole is a common Punjabi curry that is frequently served with Chole Bhature as a side dish. A traditional Punjabi dish of chickpeas cooked with a variety of ingredients and tangy spices.
It is one of the most common side dishes across the subcontinent and is an authentic and traditional dish from the city of Amritsar. This is one of the main ingredients in samosa chaat, another iconic street food dish, and is commonly eaten with naan and rotis.
Preparation time Amritsari Chole Recipe
|Prep Time||Cook Time||Total Time|
|15 mins||20 mins||35 mins|
Ingredients for Amritsari Chole
- 500 g Chickpeas soaked overnight or for 8 hours minimum
- 5 to 6 Black Tea Bags
- 4 Onions finely chopped
- 5 to 6 Tomatoes finely chopped
- 8 to 10 Black Cardamoms
- 1 tblsp Pomegranate Seeds dried
- 2 tsp Amchur (Mango Powder)
- 5 to 6 tblsp Ginger Garlic Paste
- 6 to 10 Green Chillies
- as per taste Salt
- 3 to 4 tblsp Ghee
- 2 to 4 Bay Leaves
- 3 to 4 tblsp Coriander Powder
- 2 tblsp Red Chilli Powder
- 3 to 4 tsp Cumin Powder
- 2 tsp Turmeric Powder
- 2 tblsp Garam Masala Powder
How to make Amritsari Chole
- Drain the chickpeas and rinse well.
- Drain again and transfer to a deep pan.
- Add some water, black tea bags, and cardamoms.
- Cook, medium heat, until the chickpeas are soft. The chickpeas can be pressure cooked for 5 to 6 whistles. Drain the chickpeas again, reserving about 2 to 3 cups of water.
- Discard the tea bags and cardamoms.
- Combine the pomegranate seeds, mango powder, ginger garlic paste, green chilies, salt, coriander powder, red chili powder, turmeric powder, and garam masala powder in a blender.
- Add about 1 to 1 1/2 cups of water and blend to a smooth paste.
- Heat a pan over a medium flame.
- Add the chickpeas and the ground paste.
- Mix well and keep aside.
- Heat ghee in a small frying pan.
- Saute the onions and bay leaves until onions turn golden brown.
- Add tomatoes and saute well.
- Add this to the chickpeas along with the reserved water.
- Bring to a boil and cook till the gravy has very little water.
- Garnish with some chopped onions and coriander leaves.
- Remove and serve hot with rice, roti, or naan.