Amritsari Chole Recipe: White Chickpeas in Spicy Gravy (Punjabi Style)
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 3
Cuisine: Punjabi
Course: Dinner
Diet: High Protein Vegetarian
Amritsari Chole is a hearty and flavorful Punjabi dish, known for its rich, spicy gravy and tender chickpeas. It’s a popular choice in Indian cuisine and pairs perfectly with both rice and flatbreads like roti or naan. This recipe uses a mix of spices that give the chickpeas a deep, satisfying flavor, with a touch of kasuri methi and fresh coriander for garnish. Here’s how to make this delicious dish at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (Chickpeas) | 1 cup, soaked and washed |
| Black Tea Bag | 1 |
| Tomato | 1, pureed |
| Green Chilies | 2 |
| Oil | 2 tablespoons |
| Ghee (Clarified Butter) or Butter | 1 tablespoon |
| Star Anise | 1 |
| Bay Leaf | 1 |
| Cinnamon Stick | 1 inch |
| Fenugreek Seeds (Methi) | 5 seeds |
| Asafoetida (Hing) | 1/4 teaspoon |
| Kashmiri Red Chili Powder | 1/2 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Coriander Powder | 2 teaspoons |
| Turmeric Powder | 1/2 teaspoon |
| Chana Masala Powder | 2 teaspoons |
| Onion | 1, chopped |
| Garlic (Grated) | 1 teaspoon |
| Ginger (Grated) | 1 teaspoon |
| Cardamom (Large) | 1 pod |
| Chaat Masala Powder | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coriander (for garnish) | As required |
| Kasuri Methi (Dried Fenugreek Leaves) | As required for garnish |
Instructions:
-
Prepare the Puree:
Start by making a puree of the tomato and green chilies in a blender. Set this aside for later use. -
Temper the Spices:
Heat oil and ghee in a pan or kadhai over medium heat. Once the oil is hot, add the star anise, bay leaf, cinnamon stick, and fenugreek seeds. Let them sizzle for about 15 seconds to release their aroma. -
Cook the Onions:
Add the chopped onion and a pinch of asafoetida (hing) to the pan. Sauté the onion until it becomes soft and translucent. -
Add the Tomato Puree:
Once the onions are soft, add the prepared tomato and green chili puree. Let it cook for about 2 minutes, allowing the flavors to blend together. -
Spice It Up:
Now, add the Kashmiri red chili powder, cumin powder, coriander powder, turmeric powder, and chana masala powder. Stir well and let the mixture cook for about 2 to 4 minutes, allowing the spices to release their oils and flavors. -
Add the Chickpeas:
After the spices have cooked, add the soaked chickpeas (Kabuli chana) and a little bit of the water in which they were soaked (adjust according to the consistency you prefer for the gravy). Stir well to coat the chickpeas with the spice mixture. -
Simmer:
Add the large cardamom pod, chaat masala, and salt to taste. Let the dish simmer for about 10 minutes, allowing the flavors to come together and the chickpeas to absorb the spices. -
Final Touch:
Add the kasuri methi (dried fenugreek leaves) and fresh coriander leaves to the pan. Mix well and turn off the heat. -
Serve:
Garnish with more fresh coriander and serve your Amritsari Chole with steamed rice, roti, or naan. You can also serve it with a side of boorani raita for an extra touch of flavor.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 15 g |
| Carbohydrates | 60 g |
| Fat | 10 g |
| Fiber | 12 g |
| Sodium | 450 mg |
| Cholesterol | 15 mg |
Amritsari Chole is a perfect blend of spicy, tangy, and savory flavors, making it a must-try recipe for any occasion. With its rich, fragrant gravy, this dish brings the authentic taste of Punjab right to your kitchen. Enjoy it as part of your dinner or serve it at a festive gathering – it’s sure to impress your guests!
