Amritsari Chole
- Serves: 4
Why you should make this recipe:
Amritsari Chole is Punjabi style chickpea curry. This amazingly authentic curry tastes heavenly. This dish is sure to bring a flavor of Amritsar streets right into your home. It is so inviting and rich, spicy and full of awesome flavors. This a mandatory dish cooked by my mother for very Sunday Lunch
Ingredients
- Chickpeas – 1 cup
- Water – 2 litres, divided
- Tea bag – 1
- Oil – 2 tablespoons
- Butter – 1 tablespoon
- Star anise – 1
- Bay leaf – 1
- Cloves – 5 pods
- Cinnamon stick – 1 inch
- Fenugreek seeds – 1/4 teaspoon
- Onions – 3 numbers
- Ginger – 1 teaspoon
- Garlic – 1 teaspoon
- Green chili paste – 1 teaspoon
- Tomato puree – 100 grams
- Asafoetida – 1/4 teaspoon
- Turmeric – 1/2 teaspoon
- Coriander powder – 2 teaspoons
- Cumin powder – 1/2 teaspoon
Paprika – 1/2 teaspoon - Chana masala powder – 2 teaspoons
- Black cardamom – 1 pod
- Salt – 1 teaspoon
- Chaat masala – 1/2 teaspoon
Method
- Soak the chickpeas in 1 litre water for overnight.
- Heat 1 litre water in a pot, add the soaked 200 grams chickpeas, 1 tea bag in it.
- Cover it with lid and cook till you hear 4 whistles.
- Drain and keep aside.
- Heat 2 tablespoons oil and 1 tablespoons butter in a heavy skillet.
- Add 1 star anise, 1 bay leaf, 5 pods cloves, 1 inch cinnamon stick, 1/4 teaspoon fenugreek seeds and saute well.
- Then, add 70 grams onions and fry till translucent.
- Now, add 1 teaspoon ginger, 1 teaspoon garlic and saute for 2 – 3 minutes.
- Add 1 teaspoon green chili paste and mix it well.
- Add 100 grams tomato puree and mix it well.
- Cook for 3 – 5 minutes.
- Now, add 1/4 teaspoon asafoetida and stir well.
Add 1/2 teaspoon turmeric and stir again. - Then, add 2 teaspoons coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon paprika, 2 teaspoons chana masala powder and mix it well.
- Now, add the boiled chickpeas in it and mix it well.
- Cook for 5 – 7 minutes.
- Add 1 pod black cardamom, 1 teaspoon salt, 1/2 teaspoon chaat masala and mix well.
- Bring it to a boil.
- Garnish with onion slices and coriander.
- Serve hot with naan or puri.
In this Recipe
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