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. Amritsari Chole 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)
• Pinch of Baking Soda
• Small Piece of Cinnamon Stick
• 1 Whole Black Cardamom
• 1 Bay Leave
• 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

• 1 Whole Black Cardamom
• 2 Bay Leaf
• 1 Large Onion Finely Chopped
• 2 Tomatoes Finely Chopped
• 2 Green Chilli Roughly Chopped
• 1 tsp Grated ginger
• 1 tsp Red Chilli Powder
• Salt
• 2 tbsp Oil

Chopped Coriander Leaves for Garnish

Method:

1. Pressure cook chickpeas with required water. Add baking soda, a tea bag, cinnamon and one large 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, remove the chana and keep aside the cooked chana water for later use.
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 bay leaf, sauté it for few seconds.
5. Add the chopped onion and sauté till transparent. Add red chili powder, salt and mix well.
6. Add the tomatoes and cook until soft and till oil separates. Then add prepared ground masala powder and mix well.
7. Add the cooked chana, mash some chana little bit with spatula, mix it well, cook it on medium flame for 4-5 minutes. Add the left over water, salt and if necessary add another cup of water and bring to a boil till 7-8 minutes till gravy become thick.

8. Garnish it with fresh coriander leaves. Serve hot with 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

10 mins

Cook time

20 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)
• Pinch of Baking Soda
• Small Piece of Cinnamon Stick
• 1 Whole Black Cardamom
• 1 Bay Leave
• 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 Pepper Corns
• 1 tsp Cumin Seeds

For Gravy

• 1 Whole Black Cardamom
• 2 Bay Leaf
• 1 Large Onion Finely Chopped
• 2 Tomatoes Finely Chopped
• 2 Green Chilli Roughly Chopped
• 1 tsp Grated ginger
• 1 tsp Red Chilli Powder
• Salt
• 2 tbsp Oil

Chopped Coriander Leaves for Garnish

Instructions

1. Pressure cook chickpeas with required water. Add baking soda, a tea bag, cinnamon and one large 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, remove the chana and keep aside the cooked chana water for later use.
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 bay leaf, sauté it for few seconds.
5. Add the chopped onion and sauté till transparent. Add red chili powder, salt and mix well.
6. Add the tomatoes and cook until soft and till oil separates. Then add prepared ground masala powder and mix well.
7. Add the cooked chana, mash some chana little bit with spatula, mix it well, cook it on medium flame for 4-5 minutes. Add the left over water, salt and if necessary add another cup of water and bring to a boil till 7-8 minutes till gravy become thick.
8. Garnish it with fresh coriander leaves. Serve hot with bhatura, naan or rotis.

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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