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A skillet of spiced chickpea curry with naan and rice.
Binjal Pandya

Amritsari Chole

4 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 -5
Course: Curry, Sabji &amp
Cuisine: Indian
Ingredients Method Notes

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
  • 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, sautee it for few seconds.
  5. Add the chopped onion and sautee 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.