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, up to 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.
- Cook til the onions and bay leaves are 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.
What is the difference between Pindi Chole and Amritsari chole?
Chickpeas are prepared in a richly flavorful dish called Amritsari Pindi Chole (chole). Amritsari Chole is a traditional Punjabi-style chickpea curry that will undoubtedly add flavor to the streets of Amritsar. Pindi chole is spicy and tangy, with notes of garlic, whole spices, and pomegranate seeds.
What is the difference between chana and chole?
The larger and lighter-colored chickpea found in the West is known as chole. In Hindi, these are known as kabuli chana (). The flavour of chana masala is dry and spicy, with a sour citrus note (the flavour usually comes from coriander and onion).