Amritsari Chole Recipe has been my go to dish to have with freshly made soft kulchas. This delicious chole curry has a good mix of traditional Indian spices and flavours that make it an apt curry to serve with your choice of Indian breads. So waiting for what? Check out the recipe to make these.
Amritsari Chole Recipe
The curry has a slightly darker hue due to tea bags that are used while boiling the chole. ou were wondering about it, right? Anytime you’re looking at making a different kind of chole, give this delicious chole recipe a try. Do try out some of the other delicious chole recipes I’ve posted: Methi Chole, Achari Chole, Shahi Chole Masala and a delicious and healthy Palak Chole.
The chole has to be soaked in advance to make this recipe. So factor out that time when you decide to try this delicious Amritsari Chole Recipe. Once the chole has soaked for a few hours, it’s drained and cooked with water, tea bags and salt until it has softened. Then it’s removed from the heat and kept aside. The chana masala is then dry roasted until it gives out a tantalizing aroma and is slightly browned. The masala is removed from the pan and allowed to cool. Once done, all the spices are ground to a fine powder. Some mustard oil is heated in a pan and once the oil is hot, chopped onions are added in and fried till golden brown. To this, chopped ginger, tomato and green chilli are added in and cooked for a few minutes. Then the cooked chole is added in with the water in which it was boiled.
It’s important to mash the chole slightly with a ladle to give it a great texture. Check the consistency and add more salt and water if required. The chana mix is allowed to cook for a few minutes and to this, tamarind paste is added and mixed well. Finally, it’s garnished with fresh coriander and ginger juliennes. This delicious chole curry is best served hot with Indian breads like kulcha or roti.
Chickpea of chana is naturally low in fat, high in much needed fibre and rich in vitamins and minerals. Eating chickpeas also helps in weight management, boosting digestion and in managing diabetes.
This popular North Indian curry is the perfect way to include chickpeas in your diet. If you live outside India and chickpea isn’t available, you could also make this recipe with canned chana or chickpeas. The Chana soaks up the flavours of the dish really well, so at the end of it, you’ll be treated to a fabulous broth with the fresh flavours from the spices used. What are you waiting for? Bring the taste and flavours of Amritsari cuisine to your home.
Amritsari Chole Recipe
Amritsari Chole Recipe
Amritsari Chole Recipe is an authentic punjabi style dark chole recipe which goes well with Bhatura or Kulcha. Here is a traditional recipe to make it.
- 1 cup Golden Harvest Kabuli Chana
- 1 Black Tea Bag
- 4 tbsp Mustard Oil
- 1 cup Onion Finely Chopped
- 2 tsp Ginger Finely Chopped
- 1 cup Tomato Chopped
- 2 Green Chilli Chopped
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- Salt to taste
- 2 tsp Tamarind Paste
- 2 tbsp Fresh Coriander Chopped
For Chole Masala
- 1 and 1/2 tbsp Coriander Seeds
- 1/2 tbsp Cumin Seeds
- 1 tbsp Anardana
- 1/4 tsp Fenugreek Seeds
- 5-6 Dry Red Chilllies
- 4-5 Cloves
- 5-6 Black peppercorn
- 1 Black Cardamom
- 1/2 inch Cinnamon
Wash the Kabuli Chana and soak in 3-4 cups of water for 6-8 hours.
Drain the water and add the chana in a pressure cooker along with 4 cups of water, tea bags and 2 tsp salt.
Pressure cook until chana are softened.
Remove the pressure from heat and keep aside.
Dry roast the ingredients for Chole masala until they are slightly browned and fragrant.
Remove the pan from heat and let the ingredients cool.
Grind the spices to make a fine powder.
Keep the chole masala aside.
Heat mustard oil in a pan.
Once the oil is hot, add onion and fry until golden brown.
Add ginger, tomato and green chilli and cook for 3-4 minutes.
Add the chole masala, turmeric powder and red chilli powder and cook for 2-3 minutes. Add little water if the masala is too dry.
Add cooked chana along with the water in which it was boiled. Discard he tea bag.
Mash a few chana using the back of a ladle.
Adjust the salt and water.
Cook for 10-12 minutes on medium heat.
Add tamarind paste and mix well.
Cook for another 5-6 minutes.
Garnish with fresh coriander and ginger juliennes.
Serve hot with kulcha or Roti.
I have made this recipe in collaboration with Golden Harvest. To check out more recipes using Golden Harvest products, click here.