Traditional Amritsari Chole Recipe | Punjabi Chole Masala
Introduction
Amritsari Chole, a quintessential Punjabi dish, embodies the rich culinary heritage of India, especially the vibrant flavors of the Punjab region. This recipe, which utilizes the humble Kabuli Chana (white chickpeas), is not just a meal; it’s a celebration of spices and aromas that come together in a delightful symphony. Traditionally served with fluffy Bhatura, Puri, or Kulcha, this dish is perfect for a hearty dinner or special occasions, making it a staple in Indian households.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (soaked overnight for 8 hours) |
| Tea bag | 1 |
| Ghee | 3 tablespoons |
| Onion (finely chopped) | 1 medium |
| Green Chilli (finely chopped) | 1 |
| Ginger (finely chopped) | 2 inches |
| Tomato (finely chopped) | 1 medium |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 tablespoon |
| Black Salt (Kala Namak) | 1 teaspoon |
| Salt | To taste |
| Coriander Leaves (Dhania) | As required |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 5 |
| Brown Cardamom (Badi Elaichi) | 1 |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Dried Anardana Seeds (Pomegranate Seeds Dried) | 1 tablespoon |
| Dry Red Chillies | 5 |
| Whole Black Pepper Corns | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Protein | 15g |
| Carbohydrates | 60g |
| Dietary Fiber | 12g |
| Fat | 14g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 3
Cuisine
- Cuisine: Punjabi
- Course: Dinner
- Diet: High Protein Vegetarian
Instructions
Step 1: Preparing the Chickpeas
To kick off the Amritsari Chole recipe, begin by ensuring all your ingredients are prepped and ready. It is crucial that the Kabuli Chana (chickpeas) are soaked overnight in water for at least 8 hours, as this ensures they cook evenly and achieve a soft texture. Once soaked, drain the chana and transfer them to a pressure cooker. Add a teaspoon of salt and place a tea bag in the cooker—this step is essential as the tea bag infuses the chickpeas with a beautiful deep color. Ensure that the water level is at least 2 inches above the chickpeas.
Note: If you don’t have a tea bag on hand, you can create a small potli (sachet) with dark tea leaves tied in a piece of cloth and add it to the pressure cooker.
Pressure cook the chickpeas on medium heat for about 35 to 40 minutes. After the first 15 minutes of cooking, reduce the heat to low and allow the chickpeas to continue cooking. Once the time is up, turn off the heat and allow the pressure to release naturally, which ensures the chickpeas retain their shape and texture.
Step 2: Making the Chole Masala Powder
While the chickpeas are cooking, it’s time to prepare the Amritsari Chole Masala Powder. Preheat a skillet over medium heat and add the following spices: coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, brown cardamom, dried red chillies, anardana seeds, and whole black peppercorns. Roast the spices for about 5 minutes, stirring continuously to ensure they toast evenly without burning. The goal here is to release their essential oils and deepen their flavors.
Once the spices are fragrant and have taken on a slightly darker hue, remove them from the heat and allow them to cool slightly. Once cooled, transfer the roasted spices to a small jar of a mixer grinder and blend them into a smooth powder. Set the Amritsari chole masala powder aside for later use.
Step 3: Bringing It All Together
The final step is to unite all the flavors. In a separate preheated pan, add 2 tablespoons of ghee over medium heat. Once the ghee is hot, add the finely chopped onion and ginger. Sauté them until the onion turns translucent and softens.
Next, introduce the prepared Amritsari chole masala, chopped tomatoes, turmeric powder, and black salt to the pan. Sauté the mixture until the tomatoes break down and become mushy, releasing their juices and flavors into the masala.
Once the tomatoes are thoroughly cooked, add the pressure-cooked Kabuli Chana to the masala. Stir everything well to ensure the chickpeas are coated with the spices and flavors. Cover the pan and let it simmer for about 15 minutes, allowing the chickpeas to absorb the flavors of the masala.
Step 4: Final Cooking
After 15 minutes, uncover the pan and continue to cook until the Amritsari Chole Masala reaches a thick gravy consistency. If you prefer a thicker sauce, mash a few chickpeas slightly with the back of your spatula. Taste the dish and adjust the salt as necessary.
Once you’re satisfied with the seasoning, add the remaining tablespoon of ghee to the pan and let it come to a brisk boil for about a minute before turning off the heat. Finally, garnish with fresh coriander leaves for a burst of color and flavor.
Serving Suggestions
Serve the warm Amritsari Chole hot, accompanied by fluffy Bhatura, crispy Puri, or soft Kulcha. Enhance your meal with a side of Lacha Pyaz (onion salad), Boondi Raita, and some green chillies for an extra kick. This dish is perfect for a cozy dinner or a festive gathering, bringing joy to your table and satisfying the appetites of friends and family.
Conclusion
With its rich spices and hearty chickpeas, Amritsari Chole is a true delight for the senses. This traditional Punjabi recipe not only nourishes the body but also warms the heart, making it a beloved classic in Indian cuisine. Enjoy your culinary journey with this vibrant and flavorsome dish, and don’t hesitate to share it with your loved ones!
