Amritsari Chole Recipe (Indian Chickpeas Curry)
Staying in India and not eating Punjabi food is a very uncommon thing. But still if you haven’t had it yet and due to this entire pandemic thing going around, if you can’t afford to go out then here we bring you the authentic taste of Amritsar’s street food the Amritsari Chole or Chickpeas curry in few easy steps. It will surely bring the heavenly taste of Amritsar’s streets right into your home. These Amritsari Chole or Chickpeas curry is a ready to go meal for any weekends or from house parties to festive meals.So, without wasting another minute get ready with all the ingredients mentioned below to make this recipe for your next meal.
- 1.5 cup chickpeas [chole/kabuli chana], you can also substitute this with canned chickpeas
- ½ cup onion puree
- 1 cup tomato puree
- 1 tbsp green chilly ginger paste
- 2 tbsp chole masala powder
- 1 tbsp coriander powder
- 1 tbsp red chilli powder
- 1 tbsp pomegranate seeds powder
- ½ tbsp kasuri methi [dried fenugreek leaves]
- 2 tea bags [you can also put 2tsp black tea in a muslin cloth and tie it tightly with a thread]
- 1 bay leaf
- 2 black cardamom
- 4 cloves
- 1 inch cinnamon stick
- Pinch of baking soda
- Salt to taste
- 3-4 tbsp Refined oil
- Coriander/cilantro leaves for garnishing
- 3 tbsp ghee/butter
- 2 green chillies deseeded and slit
- 5 garlic cloves- finely chopped
- ¾ tbsp roasted jeera powder [roasted cumin powder]
How to cook Chickpeas/Chole/Kabuli Chana:
- Rinse chickpeas 2-3 times thoroughly. Soak them in ample amount of water for 8-10 hours or overnight.
- After 8-10 hours, drain out the water, and transfer the chickpeas in pressure cooker.
- Add 3-4 cups fresh water in it and put bay leaf, cloves, cinnamon stick, black cardamom, tea bags and pinch of soda in it. Now cover the lid and pressure cook it on medium flame for 4-5 whistles or until the chickpeas are softened.
- Let the pressure come off completely before opening the lid.
- Now strain the leftover water from pressure cooker in a separate bowl and remove the whole spices from the chickpeas.Note: a) We have added the whole spices in cooker as most people don’t prefer it coming directly in their mouth. So this way we get it’s essence in the chickpeas and the strained water.b) Also don’t throw away the strained aromatic water as we would be using this water in cooking our Amritsari Chole/Chickpeas.
How to make Amritsari Chole:
- Now heat the pan/pot on a medium flame and add 3-4 tbsp oil in it.
- Put onion puree in it and sauté it for few minutes until it turns light brownish
- Add green chilli ginger paste and tomato puree in it and give it a nice mix.
- Now cover the pan/pot with a lid for 3-4 minutes till the oil starts surfacing.
- Add all dry masalas/powdered spices [red chilli powder, chole masala powder, pomegranate seeds powder, coriander powder, fenugreek leaves], and salt as per taste. Cook it for a minute.
- Add chickpeas in this gravy and give it a nice mix.
- Pour the reserved strained water from pressure cooker in the chickpeas/chole and stir it nicely.Note: If needed, you can add more water in it.
- Cook covered on medium-low flame for 10 minutes or until the gravy becomes thick.
- Once the chickpeas/chole are cooked, mash few chickpeas with a masher or spatula to get that authentic ‘Pindi’ chole/chickpeas taste.Note: Don’t mash all of it because you don’t want to turn it into porridge.
How to serve Amritsari Chole [this covers the main essence]
- Now while serving, transfer the cooked chickpeas/chole in a big serving bowl or small separate bowls.
- Here comes the main part which will give the actual essence to our Amritsari chole/chickpeas, our Desi Tadka/Tempering.
- Heat 2-3 tbsp of butter/ghee in a small pan and add chopped ginger and chilli slits in it. Cook for few seconds and turn off the flame. Add cumin powder in it.Note: We added the cumin powder after turning off the flame so it doesn’t burn out completely.
- Now put this tadka on the serving bowl/bowls and garnish with cilantro/coriander leaves.
- Hurray!! Your Amritsari chole/Indian chickpeas curry is ready to serve. Serve it hot with your choice of Indian flat bread.
Amritsari Chole/Indian Chickpeas curry is best served with Kulcha or Bhatura. And can also be used in Chole Tikki. This gastronomic delight will definitely stir your taste buds and make you crave for more Indian food.
Have you tried this spicy hot Amritsari Chole yet?
Leave the comments below if you liked them!Pin it for Later!
Also Read: Andhra style pesarattu dosa recipe