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