Amritsari Chole Recipe

Amritsari Chole Recipe | Zelish

Amritsari chole recipe – boiled white chickpeas are slowly simmered with onion, tomato and spices. This slow simmering process makes the chole more flavorful.

As the name says, this dish is from the Amritsar, Punjab. It is usually served with amritsari kulcha. The chole kulcha is the most popular combo that is served in many restaurants or street stalls. I have also served this chole with kulcha.

There is another version of punjabi chole masala which is served with soft, puffy, pillowy bhaturas. The ingredients used in both chole recipes are almost similar, but still both has different taste and flavors.

In this amritsari chole recipe, cooked chickpeas are simmered on low flame for longer period of time. By this time, chana will absorb many flavors and becomes so delicious. While in the punjabi chole bhature recipe, onion-tomato paste is sauteed (bhuno technique) and then mixed with boiled chickpeas. Both methods give different taste.

Cuisine: North Indian
Meal Type: Lunch / Dinner
Type: Vegetarian
Base: Chana
Dish Type: Gravy
Serves: 2
Preparation Time: 45 Minutes

Ingredients of Amritsari Chole

For pressure cooking chana:

1 cup Dried white chickpeas (Chole or kabuli chana or safed chana)
2 Tea bags or 2-3 teaspoons of black tea leaves tied into small muslin cloth
2-3 Black cardamom
1 inch Cinnamon stick
¼ teaspoon Black salt (kala namak)
2 ½ cups Water

For amritsari chole recipe:

2 tablespoons Oil
1 teaspoon Cumin seeds
1 Bay leaf
2 Cloves
½ cup Red onion finely chopped
Salt to taste
2 small or 1 cup Tomato roughly chopped
1 ½ teaspoons Red chili powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Amchur powder (dried mango powder)
1 teaspoon Anardana powder (dried pomegranate seeds powder)
1 teaspoon Garam masala
½ inch Ginger julienne
2 Green chili slit
2 tablespoons Cilantro or coriander leaves finely chopped

How to make Amritsari Chole

Step 1: Soaking and pressure cooking chana:
Step 2: Wash the dried chana under running cold water till water runs clear.
Step 3: Soak them in enough water for at least 8 hours or overnight.
Step 4: After soaking time, they will get doubled in size. Discard the soaking water.
Step 5: Add fresh 2 ½ cups of water. Also add black cardamom, cinnamon stick and tea bags. Add black salt.
Step 6: Cover the cooker with lid, put the weight on and turn the heat on high.
Step 7: Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked.
Step 8: Let the pressure go down by itself then open the lid.
Step 9: Discard the tea bags and whole spices.

Making amritsari chole recipe:

Step 1: Heat the oil in a pan on medium heat.
Step 2: Once hot add bay leaf and cloves. Saute for 30-40 seconds.
Step 3: Then add cumin seeds, let them sizzle.
Step 4: Now add chopped onions. Add salt and cook till onions get light brown in color.
Step 5: Now add chopped tomatoes. Cook for 1-2 minutes.
Step 6: Add dry spice powders. Mix well and saute for a minute.
Step 7: Now add cooked chana with its water.
Step 8: Add slit green chilies and ginger. Stir well.
Step 9: Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.
Step 10: After the simmering, the water gravy will get thicker and also chana has absorbed lots of flavors.
Step 11: Once you get the desired gravy consistency, turn off the stove.
Step 12: Lastly sprinkle chopped coriander leaves.

Step by Step Process How to Make Amritsari chole recipe with Photo:

Step 1: Wash the dried chana under running cold water till water runs clear.

Amritsari Chole Step 1 | Zelish

Step 2: Soak them in enough water for at least 8 hours or overnight. After soaking time, they will get doubled in size. Discard the soaking water.

Amritsari Chole Step 2 | Zelish

Step 3: Add fresh 2 ½ cups of water. Also add black cardamom, cinnamon stick and tea bags.

Amritsari Chole Step 3 | Zelish

Step 4: Also add black salt.

Amritsari Chole Step 4 | Zelish

Step 5: Cover the cooker with lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked. Let the pressure go down by itself then open the lid. because of the tea bags, water and chata get darker color.

Amritsari Chole Step 5 | Zelish

Step 6: Discard the tea bags and whole spices.

Amritsari Chole Step 6 | Zelish

Step 7: Now heat the oil in a pan on medium heat. Once hot add bay leaf and cloves. Saute for 30-40 seconds.

Amritsari Chole Step 7 | Zelish

Step 8: Then add cumin seeds, let them sizzle.

Amritsari Chole Step 8 | Zelish

Step 9: Now add chopped onions. Add salt to speed up the cooking process.

Amritsari Chole Step 9 | Zelish

Step 10: Cook till onions get light brown in color.

Amritsari Chole Step 10 | Zelish

Step 11: Now add chopped tomatoes.

Amritsari Chole Step 11 | Zelish

Step 12: Cook for 1-2 minutes or till the tomatoes are slightly soft. We do not want mushy tomatoes.

Amritsari Chole Step 12 | Zelish

Step 13: Add dry spice powders (red chili powder, cumin powder, coriander powder, amchur powder, anardana powder and garam masala).

Amritsari Chole Step 13 | Zelish

Step 14: Mix well and saute for a minute.

Amritsari Chole Step 14 | Zelish

Step 15: Now add cooked chana with its water.

Amritsari Chole Step 15 | Zelish

Step 16: Add slit green chilies and ginger. Stir well.

Amritsari Chole Step 16 | Zelish

Step 17: Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.

Amritsari Chole Step 17 | Zelish

Step 18: After the simmering, the water gravy will get thicker and also chana has absorbed lots of flavors. Once you get the desired gravy consistency, turn off the stove.

Amritsari Chole Step 18 | Zelish

Step 19: Lastly sprinkle chopped coriander leaves.

Amritsari Chole Step 20 | Zelish

Step 20: Mix well.

Amritsari Chole Step 20 | Zelish

Serve amritsari chole with kulcha or bhatura or puri or naan, paratha. Serve onion lachha with pickle on side.

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