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A robust and flavorful chickpea curry from Punjab, slow-cooked with a special blend of spices and tea leaves, giving it a characteristic dark color and tangy taste. Perfect with bhature or kulcha.
For 4 servings
Pressure Cook the Chickpeas
Prepare the Masala Base
A robust and flavorful chickpea curry from Punjab, slow-cooked with a special blend of spices and tea leaves, giving it a characteristic dark color and tangy taste. Perfect with bhature or kulcha.
This punjabi recipe takes 80 minutes to prepare and yields 4 servings. At 460.85 calories per serving with 18.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add Spices and Chickpeas
Simmer and Thicken
Prepare Final Tarka (Tempering) & Serve
Replace ghee with a neutral vegetable oil or coconut oil to make the dish fully plant-based.
Add 150g of cubed paneer to the curry during the last 5 minutes of simmering for a protein-packed variation.
For a satvic version, omit onions and garlic. Increase the amount of tomato puree and ginger, and add a pinch more asafoetida to compensate.
Use the 'Sauté' mode to prepare the masala in the Instant Pot. Then add the soaked chickpeas and water, and pressure cook on 'High' for 30-35 minutes.
Chickpeas are a fantastic source of protein, crucial for building and repairing tissues, making enzymes, and supporting overall muscle health.
The high fiber content aids digestion, prevents constipation, and helps maintain a healthy gut microbiome. It also promotes a feeling of fullness, which can help with weight management.
This dish is packed with essential minerals like iron for energy, manganese for bone health, and folate, which is vital for cell growth and metabolism.
The combination of fiber and potassium in chickpeas can help manage blood pressure and lower LDL (bad) cholesterol levels, contributing to a healthier cardiovascular system.
One serving (approximately 1 cup or 290g) of Amritsari Chole contains around 380-450 calories, depending on the amount of ghee used.
Yes, it can be very healthy. Chickpeas are an excellent source of plant-based protein, dietary fiber, and essential minerals. To keep it healthier, you can reduce the amount of ghee and salt used in the recipe.
The characteristic dark color comes from boiling the chickpeas with tea bags or dried amla (Indian gooseberry). If you skip this step, the chole will have a lighter, reddish-brown color.
Absolutely. You can cook the soaked chickpeas in a large, covered pot on the stovetop. However, it will take significantly longer, about 1.5 to 2 hours, for them to become tender.
Anardana powder provides a unique tangy flavor. If you don't have it, you can substitute with 1-2 teaspoons of dry mango powder (amchur) or a squeeze of fresh lemon juice at the end of cooking.
Yes, this curry freezes exceptionally well. Cool it completely, transfer to freezer-safe containers, and it can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
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