Amritsari Chole or Punjabi Chole Masala, as it is popularly known, is the most famous dish on every north indian restaurant’s menu. Chickpeas, as known world wide, is the tangy flavored curry with lot of indian spices. It is well known recipe in every punjabi house hold. As the name suggests, this recipe is originated in Amritsar for its unique flavours and can be devoured with Bhatoora, Amritsari kulcha, Naan or Tandoori Roti.
Let’s get ready for scrumptious Amritsari Chole.
PREPARATION TIME: 20 mins COOKING TIME: 35 – 40 mins
- White Chole (Chickpeas) – 150 gm soaked in water for 4-5 hours.
- Onion – 1 medium size finely chopped
- Tomatoes – 2 medium sized pureed
- Garlic – 3-4 cloves
- Ginger – 1 teaspoon roughly chopped
- Green Chillies – 3-4
- Cinnamon – 1-2 Small Sticks
- Pepper seeds – 1/2 teaspoon
- Cloves – 1/2 teaspoon
- Black cardamom – 1 big
- Green Cardamom – 2-3 pieces
- Coriander powder – 1 teaspoon
- Bay Leaves – 1-2 leaves
- Tea leaves – any normal used tea (Tajmahal, Red Label, etc.), 1 teaspoon
- Anardana – 1 teaspoon
- Star Anise – 1 star
- Kashmiri Red Chilli Powder – 1 teaspoon
- Cumin seeds
- Desi Ghee – 3 teaspoons
- Coriander leaves for garnishing
- Salt to taste
Method to Cook:
Firstly we will boil the Chickpeas or Chhole. Take a small muslin cloth. Place tea leaves, green cardamom, anardana, star anise, 3-4 cloves, 3-4 pepper seeds, 1 cinnamon stick on the cloth. Tie a knot to make a small potli.
Now take a pressure cooker and put the soaked chhole in it. Add water for boiling, place the potli completely immersed in it. Put also bay leaves. Tea leaves add a vibrant brown color to chole and anardana adds the tangyness. Instead of anardana, you can also use amla if available. Now cook the chhole till 6-7 whistles.
Meanwhile, take another pan and dry roast the left whole spices including cumin seeds, black cardamom, cinnamon sticks, cloves, pepper seeds, etc.. Now take a mixer grinder. Add garlic cloves, green chillies, ginger along with these whole spices and blend to a fine puree.
For the gravy, take a kadai. Heat ghee in it. Now add finely chopped onions. Saute them till a slightly brown color. Now add the masala puree prepared in above step. Saute till the smell of garlic goes off. Now add pureed tomatoes. Add salt to taste, kashmiri chilli powder, and coriander powder. Saute well and cook till the gravy releases ghee from sides.
When the chole is boiled. Filter it to separate the water. Take the masala potli and bay leaves out. Don’t throw the water. Now in the kadai add chole, Saute for 4-5 minutes. Press the chole a little with the spatula. Now add a little water which had kept. Mix well with the chole. Cover with the lid and cook for 3-4 minutes.
You can garnish the Amritsari Chole with coriander leaves and onion slices and serve it hot with bread of your choice.