Amritsari Chole

Published under: Curries and Gravies
A lip-smacking Punjabi dish that is easy to make at home.
Amritsari Chole

Amritsari Chole is a popular Punjabi curry that is often served as a side dish with Chole Bhature. A mix of chick peas cooked in various ingredients and tangy spices in a typical Punjabi style.

An authentic and traditional dish from the city of Amritsar, it is one of the most popular popular side dishes across the sub-continent. Commonly served with naan and rotis, this is one of the main ingredients of samosa chaat, another popular street food dish.

Amritsari Chole

Amritsari Chole

Amritsari Chole
5 from 1 vote

Amritsari Chole Recipe

A lip-smacking Punjabi dish that is easy to make at home.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Punjabi
Keyword: amritsar, chole, punjabi food

Ingredients for Amritsari Chole

  • 500 g 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 tbsp Pomegranate Seeds dried
  • 2 tsp Amchur (Mango Powder)
  • 5 to 6 tbsp Ginger Garlic Paste
  • 6 to 10 Green Chillies
  • as per taste Salt
  • 3 to 4 tbsp Ghee
  • 2 to 4 Bay Leaves
  • 3 to 4 tbsp Coriander Powder
  • 2 tbsp Red Chilli Powder
  • 3 to 4 tsp Cumin Powder
  • 2 tsp Turmeric Powder
  • 2 tbsp Garam Masala Powder

How to make Amritsari Chole

  • Drain the chickpeas and rinse well.
  • Drain again and transfer to a deep pan.
  • Add some water, black tea bags and cardamoms.
  • Place over medium flame and cook for until the chickpeas are soft. You can pressure cook the chickpeas 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 chillies, salt, coriander powder, red chilli 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 medium flame.
  • Add the chickpeas and the ground paste.
  • Mix well and keep aside.
  • Heat ghee in a small frying pan.
  • Saute the onions and bay leaves until onions turn 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.

Recipe Video

This recipe was first published on Jun 30, 2013 and has been updated on Nov 11, 2020.

1 comment

Kaavya Rohit June 30, 2013 - 10:55 pm

I once had this in a punjabi restaurant in chennai and i simply loved it.

Reply

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