Amritsari Chole

Amritsari Chole that will make your taste buds go wow



For cooking chole (chickpeas)

  1. 2 cups dried white chickpeas (kabuli chana or chole) soaked overnight in enough water
  2. 2 inch cinnamon sticks (dalchini)
  3. 4 to 5 black cardamom (badi elaichi)
  4. 1 large tej patta or 2 medium tej patta (indian bay leaf)
  5. 1 teaspoon ginger paste
  6. 4 teaspoon black tea leaves or 3 tea bags
  7. ¼ teaspoon baking soda, optional
  8. salt or black salt as required

For amritsari chole gravy:

  1. 1 large onion, chopped
  2. 3 to 4 medium size tomatoes, chopped
  3. 1 teaspoon chopped ginger (adrak)
  4. 4 to 5 green chillies, slit or julienned (hari mirch)
  5. 2 teaspoon cumin powder (jeera)
  6. 2 teaspoon coriander powder (dhania powder)
  7. 2 teaspoon fennel powder (saunf), optional
  8. 2 teaspoon dry mango powder (amchur powder) or 2 teaspoon dried pomegranate powder (anardana powder)
  9. 1 teaspoon red chili powder (lal mirch powder)
  10. 2 teaspoon garam masala powder or chana masala powder
  11. 3 to 4 tablespoon oil
  12. some julienned ginger
  13. few coriander leaves (dhania patta)


Cooking Chole

  1. firstly soak the dried chickpeas overnight in water or for 8-9 hours.
  2. next day pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea bags or tea leaves wrapped tightly in a muslin cloth.
  3. pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
  4. strain the chickpeas and reserve the stock along with the whole spices. discard the tea leaves or the tea bags.

Making Amritsari Chole

  1. in a large pan or a large kadai, heat oil. add the chopped onions. fry till golden brown.
  2. add slit green chilies and fry for a minute.
  3. add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
  4. add the cooked chole (chana or chickpeas) and saute for 5-6 minutes.
  5. add all the spice powders, stir and saute for a minute.
  6. now add the strained stock about 2.5 to 3 cups to the chole. if the stock is less you can add some water.
  7. keep the whole mixture on fire and simmer till the curry thickens a bit.
  8. when the amritsari chole gravy thickens, add some julienned ginger to the gravy.
  9. check the salt and seasonings and add more if required.
  10. stir and serve amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.