Amritsari Chole | Amritsari Chole Masala

Amritsari Chole | Amritsari Chole Masala

Amritsari Chole (अमृतसरी छोले ) is an authentic and traditionally Punjabi recipe which is prepared with boiled chickpeas (Chana), tomato onion gravy and lots of freshly blended spices. It is a vegan and gluten free recipe. This restaurant style Amritsari Chole is a variation from the normal chole recipe. It is the quintessential street food of Punjab and Delhi. It is rich, spicy and full of awesome flavors.

This is a perfect weekend dish. The secret ingredient of this recipe is anardana (Pomegranate seeds). The addition of anardana adds a tangy punch to the chole. If you don’t have anardana, you may add dry amchoor powder. The spices are also basic and available at all Indian grocery stores such as cumin, cloves, cardamom and peppercorn. Add tea bags at the time of boiling to give this a dark color. 

Chana is low in fat, high in fibres and rich in vitamins and minerals. It is a great protein supplement for vegetarians. It helps in smoother digestion.

Bhaturas, Poori, and Kulcha are the best combinations for Amritsari Chole. This gives a great taste with bhatura along with a glass of lassi. You can serve this with garlic naan or roti.

Course: Main course

Cuisine: Punjabi
Prep Time: 8 hours
Cook Time: 35-40 minutes
Servings: 4

Ingredients:

2 cups dried white chickpeas (kabuli chana or chole)
¼ teaspoon baking soda, optional

To boil chana-

2 green cardamom

2 black cardamom

1/2 inch dalchini

3-4 cloves

5-6 black peppercorn

2 tejpatta

salt to taste

1 tsp. tea leaves

1/4 tsp. haldi

salt as required

For Amritsari Chole Gravy –

3 tbsp. oil

1/2 tsp. cumin seeds

a small pinch heeng

1 cup onion paste

1 tsp. ginger garlic paste

3 tomatoes, pureed

1 green chilli, chopped

1 tsp. ginger juliennes

1 tsp. Anardana powder (dried pomegranate seeds powder)

1/2 tsp. coriander powder 

1 tsp. degi mirch

1/4 tsp.turmeric powder

1/2 tsp. chana masala

1/4 teaspoon Garam masala

1/2 tsp. kasuri methi

Instructions:

Wash the dried chickpeas or chana with water properly. Add baking soda and soak in water for 8-9 hours or overnight. 

Next day add the chana in a pressure cooker along with required amount of water. Add green cardamom, black cardamom, 1/2 inch dalchini, cloves, black peppercorn, tejpatta, salt to taste and haldi. Tie tea leaves in a muslin cloth and add in pressure cooker.

Pressure cook for 8-10 minutes on low heat till chana cooked well or softened.

Remove tea potli from the cooker.

Heat oil in a pan. Add cumin seeds and heeng.

When they splutter, add onion paste and saute till it get brown colour. Add ginger garlic paste and saute till raw aroma goes away.

Add the puréed tomatoes and cook till it become thick. Add chopped green chilli, ginger juliennes and pomegranate seeds.

Add coriander powder, degi mirch, turmeric powder, chana masala and 1 cup water. Cook for a few minutes till it thickens. 

Pour the cooked chana along with water in which it was boiled. Mash a few chana using the back of a ladle.

Adjust the salt and water. Add garam masala and kasuri methi. Mix well. Cook for 10-12 minutes on low heat till gravy is thick.

Garnish with chopped coriander leaves and ginger juliennes or onion rings with lemon slices and pickle. Serve them bhutura or kulcha.

Tips:

• You may add chopped tomato instead of tomato puree.
• Try to use fresh homemade garam masala as it adds a nice aroma to the dish.
• You can use freshly grinded chana masala in place of store bought chana masala. 
• Use fresh homemade tomato puree instead of packed puree. 
• You may add tamarind pulp in place of pomegranate seeds.

Try other chana recipes :

Punjabi Chana Masala       Pindi Chole