Amritsari Chole

Name: Amritsari Chole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1 cup chickpeas (dried, soaked overnight); 4 cup water (for pressure cooking chickpeas); 1 tsp black tea leaves (tied in a small muslin pouch); 1 pcs bay leaf; 1 pcs black cardamom; 1 inch cinnamon; 0.5 tsp salt; 2 tbsp oil; 1 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 3 pcs tomato (medium, pureed); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp dry mango powder; 0.5 tsp anardana powder; 1 tsp kasuri methi (crushed); 2 tbsp coriander leaves (chopped); 1 inch ginger (cut into thin juliennes for garnish)

RATING

4.6/5(155)

TASTE SCORE

9/10

Dark, tangy Punjabi chickpeas simmered in a robust onion-tomato masala with tea-infused cooking liquid, warming whole spices, and a final touch of amchur for the signature Amritsari street-style finish.

PREP

20m

COOK

45m

SERVES

1 KATORI

305 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the chickpeas.
Wash the chickpeas well and soak them in plenty of water overnight or for at least 8 hours. Drain before cooking.
pressure cook · ~30 min
Pressure cook the chickpeas with whole spices.
1.Add soaked chickpeas, water, black tea leaves tied in muslin cloth, bay leaf, black cardamom, cinnamon, and salt to a pressure cooker.
2.Cook on medium heat until the chickpeas are very soft, about 6 to 7 whistles.
3.Let the pressure drop naturally, then discard the tea pouch, bay leaf, black cardamom, and cinnamon.
TIPSoft chickpeas are key here. If they still feel firm, pressure cook a little longer before making the masala.
saute · ~16 min
Cook the onion masala.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until golden brown, about 6 to 8 minutes.
4.Add ginger-garlic paste and green chili, then cook for 1 minute until fragrant.
5.Add tomato puree and cook until thick and the oil starts to separate, about 6 to 8 minutes.
TIPTake time to brown the onions properly. This gives Amritsari Chole its deeper color and fuller taste.
saute · ~1 min
Add the ground spices.
Stir in coriander powder, cumin powder, red chili powder, and turmeric powder. Cook for 30 seconds on low heat so the spices bloom without burning.
simmer · ~15 min
Simmer the chole in the masala.
1.Add the cooked chickpeas along with 1 to 1.5 cups of their cooking liquid to the pan.
2.Mix well and lightly mash a few chickpeas with the back of a spoon to thicken the gravy.
3.Add garam masala, dry mango powder, anardana powder, and kasuri methi.
4.Simmer on low heat for 12 to 15 minutes until the masala coats the chickpeas well and the gravy turns thick.
TIPKeep the gravy thick rather than runny. Amritsari Chole should cling to the chickpeas.
garnish
Garnish with ginger and coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pressure-cook the chickpeas until they crush easily between two fingers; slightly undercooked chana will never absorb the masala properly.
2
Keep the tea pouch small and tightly tied so the liquid turns deep brown without loose tea leaves getting into the chole.
3
Brown the onions well but stop before they turn too dark, or the masala can taste bitter instead of robust.
4
Cook the tomato puree until the oil separates clearly; that concentrated base gives the gravy its street-style intensity.
5
Mash a small handful of chickpeas during simmering to naturally thicken the gravy without adding flour or starch.
6
Add amchur and anardana only toward the end so their tang stays bright and does not dull during long cooking.
7
This chole tastes even better after a few hours of rest, when the chickpeas soak up the spiced cooking liquid.