Authentic Amritsari Chole Recipe

5 from 1 vote

Amritsari chole recipe is a traditional and robust vegan chickpea curry from Amritsar. Delicious, flavorful, hearty and comforting curry that tastes best with kulcha. Amritsari chole kulche is a popular and most sought after combination.

Prep Time12 hrs 30 mins

Cook Time45 mins

Total Time13 hrs 15 mins

Course: Main Course

Cuisine: Indian

Keyword: Amritsari chole

Servings:

Calories: 421kcal

Author: Harini

Ingredients

For cooking chickpeas

1 cup dried chickpeas kabuli chana
5 cups water more for soaking
1 bay leaf
3 green cardamoms
1/2 inch cinnamon stick
3 dried amla or 2 black tea bags
1/2 teaspoon salt

For chole masala

3 tablespoons oil
1 bay leaf
1 teaspoon cumin seeds
3/4 cup onions finely chopped
1 tablespoon ginger garlic paste or freshly minced ginger and garlic
2 green chillies slit
2 cups tomatoes finely chopped
1 teaspoon coriander powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
3 tablespoons chana masala powder
1/2 teaspoon dry mango powder amchur
salt to taste
2 tablespoons chopped coriander leavers
julienned ginger for garnish

To serve

kulcha
bhatura
basmati rice

Instructions

Pick, rinse and soak chickpeas kabuli chana in 6 cups of water for 8-12 hours.
Rinse the soaked chana thoroughly and drain the excess water.
Add them to a pressure cooker.
Also add 1/2 teaspoon salt, 2-3 pieces of dried amla or 2 black tea bags, 3 small green cardamom and 1/2 inch cinnamon stick
Pour 5 cups of water to it. Close the pressure cooker and pressure cook the chickpeas for 20-25 minutes or 12 whistles in medium heat. If you are using an instant pot set the timer for 25 minutes in pressure cook or manual mode with pressure valve sealed.
Once done, drain the kabuli chana in a large colander and retain the stock or the water from the pressure cooker. Discard the bay leaves, cinnamon, cardamom and amla or tea bags. Notice the color change in chickpeas after cooking, it is almost black due to amla.
Heat ghee or oil in a heavy pan. I have used mustard oil here. Once the oil is hot, add cumin seeds, bay leaf and onion finely chopped.
Once the onions turn a bit golden brown add minced ginger garlic and slit green chillies. I have added freshly grated turmeric here. If you are using regular turmeric powder add along with spice powders. Saute well for 2 minutes
Add the finely chopped tomatoes and mix.
Now add the red chilli powder, coriander powder, garam masala powder, turmeric powder, 1/2 teaspoon amchur or dry mango powder and 3 tablespoons of prepared chole masala powder.
Saute well and cook until tomatoes are thoroughly cooked and leaves oil from the sides. This is the base onion tomato masala for chole. See the colour of the masala is almost black due to the addition of chole masala powder.
Add 2 cups of water or the reserved stock and bring the masala to a boil. You can one more cups of water if you prefer a thin curry.
Now add the cooked chickpeas to the onion tomato masala.
Add salt to taste and mix.
Cover and simmer the chole masala curry for 8-12 minutes in low heat.
Once done, throw in the chopped coriander leaves and ginger juliennes. Mix well and remove from flame. Serve the chana masala hot with more julienned ginger, finely chopped raw onions and lemon wedges.

Notes

Adjust the spice powders as per taste.
The recipe can be doubled.

Nutrition