Amritsari Chole Recipe
Amritsari Chole is a common Punjabi curry that is frequently served with Chole Bhature as a side dish.
Ingredients
- 500 gram 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
- 1 tsp Amchur (Mango Powder)
- 5 to 10 tblsp Ginger Garlic Paste
- 6 to 10 Green Chillies
- Salt as per taste
- 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
Instructions
- 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.