Detailed Amritsari Chole | Authentic Punjabi Chole Masala Recipe | Restaurant Style Chole Masala recipe with step by step details. Amritsari Chole is Punjabi style chickpea curry. This amazingly authentic curry tastes heavenly. This dish is sure to bring a flavor of Amritsar streets right into your home. It is so inviting and rich, spicy, and full of awesome flavors.
For Amritsari Chole:
- 2 cups chickpeas (Kabuli chana) cooked or dried (you can also substitute this with canned chickpeas)
- 1 large-sized red onion, finely chopped
- 1/2 cup tomato puree
- 2 tablespoons channa masala powder
- Salt, as per taste
- 1 teaspoon red chili powder or per taste
- 3-4 green chilies, deseeded and slit, or as per taste
- 2 tablespoons tamarind pulp or paste
- 3 tablespoons oil
- 1 bay leaf / tej patta
- 3-4 black cardamom / moti elaichi
- 5-6 cloves / laung
- 1 teaspoon anardana / pomegranate seeds
- 1 teaspoon amuchur / dried mango powder
- 1 teaspoon brown sugar or regular sugar
- 2 tablespoons dried fenugreek leaves / kasuri methi
- 5-6 pieces ginger, julienned (plus some more for garnishing)
- 2 black tea bags
- 1/2 cup steaming hot water
- 5-6 onion rings
- 1 tablespoon cilantro (coriander) leaves for garnishing
- Bhature, kulcha, or puri
- Sliced onions
- Lemon wedges
How To Cook Chickpeas (Chole / Kabuli Chana):
- Rinse chickpeas 3-4 times and soak them in enough water for 8-10 hours or overnight. After 8-10 hours, drain out the excess water and rinse them again with fresh running water and set aside. (If using dried chickpeas then follow this step, or else skip the soaking part.)
- Add rinsed chickpeas to a pressure cooker along with salt and water.
- Close the cooker with the lid and pressure cook chickpeas on medium heat for 6-7 whistles or until chickpeas are softened. Let the pressure cool off completely before opening the lid.
How To Make Amritsari Chole:
- Steep 2 black tea bags in 1/2 cup hot water for at least 4 minutes. Keep the tea aside.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add bay leaf, black cardamoms, and cloves to the oil. Sauté them for few seconds or until they are fragrant.
- Now add red onions, and sauté for 5 minutes or till they turn golden brown.
- Add tomato puree, salt, slitted green/red chilies and red chili powder.
- Mix well and cook covered for 5 minutes.
- Add channa masala powder, dried mango powder, anardana, sugar, and tamarind paste.
- Remove tea bags and add the black tea to the masala (sauce).
- Mix well, and cook for 5 minutes.
- After that, add, kasuri methi, sliced ginger, and cooked chickpeas.
- Mix everything well. At this point, you can add more water if needed.
- Cook covered for 20 minutes on medium-low heat.
- Add sliced onions, and mix well.
- Remove from heat and keep it covered for 5 minutes.
- Amritsari chole are ready. Serve hot with Instant Bhature or any of your flatbread