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Mouth Licking Recipe of One of the most Famous North Indian Dish - Amritsari Chole

Updated on June 9, 2020
Amritsari Chole
Amritsari Chole

Recipe of Amritsari Chole

Amritsari Chole, North Indian morning energy food for several people, made from chickpeas (high in proteins, energy, and nutrition) and having the magic of different herbs and spices. Best when served hot with Kulcha and Bhatura.

For Amritsari Chole:

Rest time: 5 hours

Prep time: 20 mins

Cooking time: 1 hour

Serves: 6

For Amritsari chole Ingredients:

• White chickpeas (Kabuli chana) 250 gm

• Garlic cloves 6-7 nos.

• Whole spices: 1. Cinnamon stick 1 inch 2. Black cardamom (Badi Elaichi) 1-2 nos. 3. Green cardamom (Choti/Hari Elaichi)1-2 nos. 4. Cloves (Laung) 3-4 nos. 5. Black peppercorns (Kali Mirch) 5-6 nos. 6. Bay leaf (Tej Patta) 2-3 nos. 7. Carom seeds (Ajwain) 1 tsp

• Black tea concoction (Boil 2 tbsp black tea powder in 250 ml water)

• Salt to taste

• Water as required

• Oil 3 tbsp

• Onion paste of 2 medium size

• Ginger garlic paste 1 tbsp

• Tomato puree of 3-4 medium size

• Salt to taste

• Green chillies 1-2 nos. (chopped)

• Ginger 1 inch(julienned)

• Powdered spices: 1. Coriander powder 1 tbsp 2. Red chilli powder 1 tbsp 3. Jeera powder 1 tbsp 4. Anardana powder 2 tbsp

• Water as required

• Garam masala 1 tsp

• Kasuri methi 1 tsp

• Fresh coriander 2 tbsp

Method:

  • Wash the chickpeas (chole) and soak it in freshwater for 6 hours (minimum) or overnight.
  • Drain the excess water and wash it thoroughly with fresh water.
  • Set a pressure cooker on medium heat and add the soaked chickpeas, garlic cloves, whole spices, strained black concoction (to darken the chickpeas), add salt to taste and add water so it is 2 inches above the chickpeas. Mix well and pressure cook for 3-4 whistles on medium heat.
  • Switch off the flame and let the pressure cooker depressurise naturally to open the lid. Give it a nice stir.
  • Check whether the chickpeas are cooked or not by mashing it with a spoon, if not, give 1 or 2 extra whistles more to cook completely.
  • Set a deep pan on medium heat, add oil, onion paste and cook until golden brown, add a splash of water if the onion paste stick to the pan.
  • Add ginger-garlic paste and sauté it for 1-2 minutes.
  • Add tomato puree and salt to taste, cook until the oil is separated/released.
  • Add ginger and green chillies and powdered spices, cook it for 2-3 mins, add 100 ml water, mix and cook for a minute.
  • Add the cooked chickpeas along with its water and mix well, add water to adjust the consistency of the curry, you can reduce and increase the amount of water according to your choice (make sure to add hot water and bring to a boil).
  • Add Garam masala, Kasuri methi, and freshly chopped coriander leaves, mix and cook further 2-3 mins.
  • Your flavoured Amritsari Chole is ready to be served.
  • Serve hot with freshly prepared Bhaturas or Kulcha, accompanied by pickle and onion rings on the side.

© 2020 Emiszig

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