Traditional Amritsari Chole Recipe | Punjabi Chole Masala
Amritsari Chole, an iconic dish from the heart of Punjab, is a rich and flavorful chickpea curry that embodies the essence of traditional Indian cuisine. This aromatic, spiced curry is not only a staple in homes but also a quintessential dish served in dhabas across Punjab, Delhi, and the surrounding regions. The unique twist in this recipe comes from the freshly ground Amritsari Chole Masala, which imparts a deep color and a tantalizingly fragrant taste to the dish. Often paired with fluffy Kulcha, Naan, or Bhatura, Amritsari Chole is a favorite during festive meals, casual dinners, or as a filling street food snack.
This recipe promises to deliver the exact flavors you’d experience in a bustling Amritsar dhaba, where the combination of tender chickpeas cooked in a robust spice mix leaves you craving for more. Whether you’re preparing this dish for a family dinner or a special occasion, the layers of flavors and the rich texture of the gravy will surely leave an impression. Here’s how to make this iconic Amritsari Chole at home!
Ingredients
To prepare this vibrant and spicy dish, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 2 cups, soaked overnight in water |
| Ghee | 3 tablespoons |
| Onion | 1, thinly sliced or chopped |
| Green Chillies | 2, finely chopped |
| Ginger | 2-inch piece, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Tomato | 1, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Salt (Kala Namak) | 1 teaspoon |
| Salt | To taste |
| Amritsari Chole Masala Powder | See below for individual spices |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 4 |
| Brown Cardamom (Badi Elaichi) | 1 |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Dried Anardana Seeds (Pomegranate Seeds) | 2 tablespoons |
| Whole Black Pepper Corns | 2 tablespoons |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Ghee (for cooking) | 3 tablespoons |
| To Serve | |
| Ginger (julienned) | 2-inch piece |
| Coriander (Dhania) Leaves | 6 sprigs, chopped for garnish |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Instructions
1. Soak the Chickpeas
Begin by soaking the Kabuli Chana (chickpeas) overnight or for at least 8 hours in plenty of water. This step ensures that the chickpeas cook evenly and become tender.
2. Cook the Chickpeas
- After soaking, drain the water from the chickpeas.
- Place them into a pressure cooker and add about 1 teaspoon of salt.
- Pour in enough water to ensure the water level is at least 2 inches above the chickpeas.
- Pressure cook on high for about 10 minutes. You will hear a few whistles.
- After the initial 10 minutes, reduce the heat to low and let the chickpeas cook for another 30 minutes.
- Turn off the heat once done, and set the cooked chickpeas aside.
3. Prepare the Amritsari Chole Masala Powder
- While the chickpeas are cooking, it’s time to prepare the aromatic spice blend for the chole.
- Heat a skillet over medium heat and add the coriander seeds, cumin seeds, cinnamon stick, cloves, brown cardamom, dried anardana seeds, and whole black peppercorns.
- Roast these spices for about 5 minutes or until they become fragrant and lightly browned. Keep stirring to ensure they roast evenly.
- Once roasted, remove from heat and let them cool for a few minutes.
- Once cooled, transfer the roasted spices to a grinder, add the Kashmiri red chili powder and amchur powder, and grind everything into a smooth powder.
- Set the freshly ground Amritsari Chole Masala Powder aside.
4. Sautรฉ the Aromatics
- In a large pan, heat 2 tablespoons of ghee over medium heat.
- Add the sliced onions, chopped ginger, and garlic to the pan. Sautรฉ for about 5 minutes until the onions soften and turn golden brown.
- Add the prepared Amritsari Chole Masala powder, turmeric powder, and black salt (Kala Namak). Stir well to combine.
- Add the chopped tomatoes and sautรฉ until they soften and turn into a mushy paste.
5. Cook the Chole
- Now, add the cooked chickpeas to the pan, along with any leftover chickpea water.
- Stir the chickpeas into the masala and ensure they are evenly coated with the spice mixture.
- Cover the pan and let the chole simmer for about 30 minutes on low heat. This will allow the chickpeas to absorb the spices and flavors from the masala.
- After 15 minutes, remove the lid and continue cooking uncovered to thicken the gravy. If needed, mash a few chickpeas with the back of a spoon to help thicken the gravy.
6. Final Adjustments
- Check the seasoning and add more salt if required.
- Once the gravy has thickened to your desired consistency, add the remaining 1 tablespoon of ghee. Stir well and allow it to come to a brisk boil for a minute.
7. Garnish and Serve
- Turn off the heat and garnish the Amritsari Chole with freshly chopped coriander leaves and julienned ginger for a fresh burst of flavor.
- Serve hot with a side of Bhatura, Puri, Kulcha, or even plain rice for a comforting meal.
- For an authentic touch, pair the dish with lacha pyaz (onion salad), boondi raita, and a few green chilies on the side to balance the spices.
Serving Suggestions
Amritsari Chole is best enjoyed with:
- Kulcha or Naan: These soft, fluffy Indian breads complement the spicy chickpeas beautifully.
- Bhatura: A deep-fried bread that pairs perfectly with the thick and rich gravy.
- Rice: For a simple and satisfying meal, serve with steamed basmati rice.
- Lacha Pyaz: Thinly sliced onions with a squeeze of lemon, offering a crunchy and tangy contrast to the rich chole.
- Boondi Raita: A yogurt-based dip with crispy boondi (fried chickpea flour balls) adds a refreshing element.
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 14g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 10g
- Sodium: 700mg
Pro Tips for a Perfect Amritsari Chole:
- Soaking Chickpeas: Make sure you soak the chickpeas overnight. This helps them cook faster and makes them tender.
- Ghee: Ghee adds a rich, authentic flavor to the dish. Donโt skip it! Itโs key to achieving the perfect texture and aroma.
- Spices: Freshly grinding the whole spices will give your Amritsari Chole a deep, complex flavor that pre-ground spices canโt replicate.
- Simmering: Let the chole simmer long enough to allow the chickpeas to absorb the masala completely for a rich and flavorful curry.
Amritsari Chole is not just a dish; itโs an experience of the rich culinary tradition of Punjab. With its layers of spices, tender chickpeas, and aromatic masala, this dish is sure to transport your taste buds straight to the streets of Amritsar. Enjoy it with your loved ones and relish the authentic flavors of this Punjabi classic!
