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Amritsari Chole Recipe

Amritsari Chole Recipe

Now cook yummy amritsari chole easily with this step-by-step recipe guide. Enjoy this amazing panjabi dish loaded with healthy chickpeas and tasty spices. Trust me readers, this dish tastes delicious and is super easy to make. Enjoy this dish with kulcha, naan, roti or white rice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

Ingredients To Pressure Cook Chole

  • 1 cup Chickpeas
  • 3 piece Black Peppercorn
  • 1 inch Cinnamon Stick 
  • 2 pieces Cloves
  • 1 piece Black Cardamom
  • 2 piece Dried Red Chillies
  • 1 tbsp Black Tea Leaves / 1 Tea Bag
  • Salt as per taste 
  • 5 cups Water 

Preparation For Chole Gravy

  • 2 tbsp Mustard Oil / Oil of your choice
  • 2 piece Dried Whole Red Chillies 
  • 1 piece Black Cardamom
  • 2 piece Bay Leaves
  • 1/2 tbsp Cumin Seeds
  • 1/2 tbsp Caraway Seeds
  • 2 piece Onion
  • 4 pieces Green Chillies
  • 2 pieces Tomatoes
  • 1 inch Ginger
  • 5 pieces Garlic Cloves
  • 1/2 tbsp Turmeric Powder
  • 1 tbsp Red Chilli Powder
  • 1 tbsp Garam Masala Powder
  • 1 tbsp Chole Masala
  • 1 tbsp Coriander Powder
  • 1 tbsp Pomegranate Seeds
  • Salt as per taste
  • 2 tbsp Coriander Leaves
  • 1 inch Ginger Julienne
  • 1 piece sliced onion

Method
 

Preparation For Chole

  1. Soak chole / chickpeas overnight in enough water. Drain the water and keep chickpeas aside.
  2. Take a muslin cloth and make a potli of tea leaves, dry red chillies, cinnamon stick, cardamom, black peppercorn, cloves.
  3. If a tea bag is easily available you can even use a tea bag instead of tea leaves. Tea leaves /bags give a darker brown color to chole.
  4. Add the soaked chickpeas in a pressure cooker along with potli, enough water and salt; close the lid and pressure cook it for 2-3 whistles then reduce the flame and cook chickpeas for another 8 – 10 minutes.
  5. Once chickpeas are very well cooked, allow steam to release before opening the cooker lid. Now, discard the potli, drain the excess water from chickpeas and keep chickpeas aside. Rest aside the excess drained water which you can use in chole gravy.

Step By Step Amritsari Chole Recipe

  1. In a saute pan or kadhai, heat ghee or oil on a medium flame.
  2. Once oil is hot enough add whole spices such as black cardamom, whole red chilli, bay leaves; now allow it to splutter.
  3. Add caraway seeds, cumin seeds, let it crackle.
  4. Add the ginger garlic to a mortar pestle and crush coarsely.
  5. Add onions and cook till they turn translucent and rawness goes away.
  6. Add ginger and garlic, saute it on a medium flame for 1 -2 minutes.
  7. Now add turmeric powder, coriander powder, red chilli powder and salt; saute everything well for next 2-3 minutes.
  8. Add tomatoes, mix everything well and cook till they turn mushy and rawness goes away.
  9. Add green chillies and saute it for a minute or so.
  10. Add boiled chole/ chickpeas, mix everything well and cook it on medium flame for next 2 -3 minutes.
  11. Add coarsely grounded pomegranate seeds, chole masala or garam masala powder; mix it well, let it cook for 4-5 minutes, while stirring in between.
  12. Now to adjust consistency, add the excess water / stock which was leftover after boiling the chickpeas, stir everything well and cook it on medium flame for 6 -8 minutes until gravy thickens. If required, you add in more water based on desired consistency. Once cooked and consistency looks good, turn off the flame.
  13. Chole are ready, garnish with sliced onions, ginger julienne, coriander leaves and serve the chole hot along with kulcha or roti or paratha or with plain rice.