Amritsari Chole Masala is one of the ace delicacies of Punjabi cuisine. It is also popular as Chole Bhature because this curry is often eaten with a type of fried bread. It is commonly sold by street vendors but also can be found in restaurants.

Today I’m going to share with you Punjabi Style Amritsari Chole. It is popular mainly in Northern India, and also notably in the region of Punjab. In this vast Punjabi cuisine, Amritsari Chole Kulcha is the most popular street food. In the Punjab and Delhi areas, it is commonly cooked dry, with tangy spices. A traditional Punjabi dish, made with chickpeas (chole) in an Indian spiced tomato sauce.

In this recipe, chana are boiled with tea powder to get darken color and fresh chole masala powder is prepared to get restaurant style flavor. This is a great vegetarian dish that is very low in fat and healthy.

Ingredients:

For Cooked Chana

• 1 cup Dried Chickpeas/Kabuli Chana (Soak 5-6 Hrs or Overnight)
• Small Piece of Cinnamon Stick
• 1 Whole Black Cardamom
• 1-2 Bay Leaves
• 1 Tea Bag (optional)
• Salt

For Masala

• 2 tbsp Coriander Seeds
• 1 tsp Amchoor Powder
• 3 Cloves
• Small Piece of Cinnamon
• 2 Black Big Cardamoms
• ½ tsp Black Peppercorns
• 1 tsp Cumin Seeds

For Gravy

• 2-3 tbsp Oil
• 1 tsp Grated ginger
• 1 tsp Minced Garlic
• 2 Green Chilli Roughly Chopped
• 1 Large Onion Finely Chopped
• 2 Tomatoes Finely Chopped or Pureed
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• Salt
• 1 tsp Kasoori Methi

Chopped Coriander Leaves for Garnish

Method:

1. Pressure cook chickpeas with required water. Add a tea bag, cinnamon and black cardamom and pressure cook it for 10-12 minutes or till soft.
2. The chickpeas should be soft and not be overcooked and mushy, discard the tea bag and keep aside.
3. Roast the dried masala ingredients into kadhai for 3-4 minutes on low flame then grind it into a mixer/grinder, make powder and keep aside.
4. Heat oil in the same pan/kadhai. Add green chilies, ginger and garlic, sauté it for few seconds.
5. Add the chopped onion and sauté till transparent or golden brown.
6. Add the pureed tomatoes,then add prepared ground masala powder, red chili powder, coriander powder, saute it till oil separate and make thick masala paste.
7. Add the cooked chana with water, mash some chana little bit with spatula, mix it well, cook it on medium flame for 4-5 minutes. Add salt as per taste and if necessary add another cup of water, cover the lid and bring to a boil about 7-8 minutes till gravy become thick. Add crushed kasoori methi and mix it.

8. Garnish it with fresh coriander leaves. Serve hot with jeera rice, bhatura, naan or rotis.

Tips:

• You can skip a tea bag if you don’t want the dark color for chana.
• You can add spice level as per your choice.

4.0 from 1 reviews

Amritsari Chole

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Amritsari Chole Masala is one of the ace delicacies of Punjabi cuisine. Amritsari Chole also popular as Chole Bhature, as Amritsari Chole is often eaten with a type of fried bread. It is commonly sold by street vendors but also can be found in restaurants.

Author: Binjal Pandya

Recipe type: Sabji & Curry

Cuisine: Indian

Serves: 4-5

Ingredients

• For Cooked Chana
• • 1 cup Dried Chickpeas/Kabuli Chana (Soak 5-6 Hrs or Overnight)
• • Small Piece of Cinnamon Stick
• • 1 Whole Black Cardamom
• • 1-2 Bay Leaves
• • 1 Tea Bag (optional)
• • Salt
• For Masala
• • 2 tbsp Coriander Seeds
• • 1 tsp Amchoor Powder
• • 3 Cloves
• • Small Piece of Cinnamon
• • 2 Black Big Cardamoms
• • ½ tsp Black Peppercorns
• • 1 tsp Cumin Seeds
• For Gravy
• • 2-3 tbsp Oil
• • 1 tsp Grated ginger
• • 1 tsp Minced Garlic
• • 2 Green Chilli Roughly Chopped
• • 1 Large Onion Finely Chopped
• • 2 Tomatoes Finely Chopped or Pureed
• • 1 tsp Red Chilli Powder
• • 1 tsp Coriander Powder
• • Salt
• • 1 tsp Kasoori Methi
• Chopped Coriander Leaves for Garnish

Instructions

1. Pressure cook chickpeas with required water. Add a tea bag, cinnamon and black cardamom and pressure cook it for 10-12 minutes or till soft.
2. The chickpeas should be soft and not be overcooked and mushy, discard the tea bag and keep aside.
3. Roast the dried masala ingredients into kadhai for 3-4 minutes on low flame then grind it into a mixer/grinder, make powder and keep aside.
4. Heat oil in the same pan/kadhai. Add green chilies, ginger and garlic, sauté it for few seconds.
5. Add the chopped onion and sauté till transparent or golden brown.
6. Add the pureed tomatoes,then add prepared ground masala powder, red chili powder, coriander powder, saute it till oil separate and make thick masala paste.
7. Add the cooked chana with water, mash some chana little bit with spatula, mix it well, cook it on medium flame for 4-5 minutes. Add salt as per taste and if necessary add another cup of water, cover the lid and bring to a boil about 7-8 minutes till gravy become thick. Add crushed kasoori methi and mix it.

Notes

• You can skip a tea bag if you don’t want the dark color for chana.
• You can add spice level as per your choice.

3.5.3251

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