Amritsari Chole recipe
Amritsari chole is world-famous Panjabi cuisine. It can be served with roti, paratha, bhatura, kulcha, naan, or any other Indian bread. The Amritsari chole recipe is easy to make at with some simple tricks and tips. It is also known as Chickpea Curry.
Chole or chickpea is healthy as it is a natural source of high protein. Chole curry can be extremely delicious if made using the right spices. I always store chole in my kitchen to try out various recipes for lunch and dinner.
One day I had sudden guests at my home. It was a pretty welcoming situation to have a big family get together after a long time. I enjoyed a lot of time with chit chats and catching up with recent happening with the relative. After some time it dawned on me that I have very little time left to prepare the dinner for the whole family that includes the guests as well. Since my guests have come to meet us after a long time, I really don’t want to call them for any help in the kitchen. Also, I wanted to serve something delicious to surprise the guests.
More about Amritsari chole Recipe
This is when I tried preparing the Dhaba style Amritsari chole using some simple tricks to get it done faster without much effort. Thank God I already had soaked Pindi chole or chickpea at home that I was supposed to use for another recipe. With a quick change of mind to prepare the dinner, I decided to divide the traditional Amritsari chole recipe into three steps that I will discuss below.
This traditional Punjabi recipe is made with common ingredients that are available in every kitchen. With this recipe, you can prepare the Dhaba style Amritsari chole in less than an hour. Meanwhile, if you don’t have already soaked Pindi chole then you can try soaking then in lukewarm water for a few hours and prepare the bread during that time. Also, you can check how to make homemade chole masala powder.
For more easy curry recipes you can visit our YouTube channel VAAM COOKING
You can also check out other curry recipes in this blog:
Step by Step photo guide of how to make Amritsari chole Recipe
1. Soak one and a half cup of raw chick peas or pindi chole in two and a half cup of water. Add a spoon or salt and a pinch of baking soda to it. Let it rest overnight.
2. The next day strain the water and boil chick peas in adequate water.
3. Make a potli of spices using bay leaf, cardamom, cinnamon, and black pepper.
4. When the chole starts boiling, dip the spice potli in it and let it boil for some time. This will give good colour to the chole.
5. When the chickpeas are soft, remove them from heat and let it rest without draining the water.
6. In a separate pan, add oil and sauté bay leaves, dry chillies and ginger-garlic paste.
7. Then add chopped onions to it and continue stirring
8. Now add turmeric, red chilli powder, and chole masala and mix everything well till aromatic.
9. Add chopped tomatoes to the mixture and stir it.
10. When the spices tomatoes and onions re cooked well, use a hand masher to mash the mixture for a rich thick gravy.
11. Now drain the water from the chickpeas and add them to the gravy. Store the water for later use.
12. Mix the chickpeas well with the gravy and add the boiled chickpea water to cook the curry well.
13. Before it starts simmering, add pomegranate seeds and salt. Stir it nicely for 5 mins.
14. When the curry starts boiling garnish with chopped coriander leaves and it is ready.
Authentic Amritsari Chole is ready
Amritsari chole recipe card
Amritsari Chole | Homemade Chickpea Curry | Punjabi Chole Recipe
Equipment
- 1 Pan
- 1 Bowl
- 1 Ladle
- 1 Strainer
- 1 Hand masher
- 1 Clean white cloth
Ingredients
For potli:
- 1 Bay leaf
- 1 TSP Tea
- 1 inch Cinnamon
- 1 Black cardamon
- 15 Black pepper
For Chole and Curry
- 1.5 cup Raw chickpea
- 3 tbs Oil
- 2 Red chili
- 1 tbsp Ginger garlic paste
- 3 Onion medium size
- 2 Tomato
- 1 Bay leaf
- 1.5 cup Chole masala
- 2 tsp Chilli powder
- Turmeric a pinch
- 1 tbs Pomegranate
- Salt as per taste
- 1/4 tsp Baking soda
- Coriander for garnishing
Instructions
- Soak one and a half cup of raw chickpeas or Pindi chole in two and a half cups of water. Add a spoon of salt and a pinch of baking soda to it. Let it rest overnight.
- The next day strain the water and boil chickpeas inadequate water.
- Make a potli of spices using bay leaf, cardamom, cinnamon, and black pepper.
- When the chole starts boiling, dip the spice potli in it and let it boil for some time. This will give a good color to the chole.
- When the chickpeas are soft, remove them from heat and let it rest without draining the water.
- In a separate pan, add oil and sauté bay leaves, dry chilies, and ginger-garlic paste.
- Then add chopped onions to it and continue stirring
- Now add turmeric, red chili powder, and chole masala and mix everything well till aromatic.
- add chopped tomatoes to the mixture and stir it.
- When the spices tomatoes and onions re cooked well, use a hand masher to mash the mixture for a rich thick gravy.
- Now drain the water from the chickpeas and add them to the gravy. Store the water for later use.
- Mix the chickpeas well with the gravy and add the boiled chickpea water to cook the curry well.
- Before it starts simmering, add pomegranate seeds and salt. Stir it nicely for 5 mins.
- When the curry starts boiling garnish with chopped coriander leaves and it is ready.
