Amritsari Chole is very popular in India. It is a comforting, hearty, and satisfying dish. The recipe is easy and straightforward to follow. It is made with staple pantry ingredients, but it tastes authentic! Jump to:Delicious and Flavorful Amritsari CholeWhat To Love About Amritsari CholeIngredientsHow To Make Amritsari Chole Step-by-StepServing SuggestionsHelpful Tips More Indian CurriesRecipe Card
Delicious and Flavorful Amritsari Chole
Chole is a popular dish in India, and various versions of this curry exist, such as chana masala, chole masala, Pindi chole, Amritsari chole, etc. For Amritsari Chole, chickpeas are cooked in water with tea bags and dry amla to provide a darker shade to this dish. It is a delicious and flavorful dish, and chickpeas make it highly nutritious. So, if you can not figure out how to make Jain Chole or Amritsari Chole without onion and garlic, this recipe is worth trying! Amritsari Chole consists of cooked chickpeas in tomato gravy with whole and ground spices and herbs. It is best served with Bhature, Naan, Kulcha, or Jeera Rice.
How To Make Amritsari Chole Step-by-Step
Preparations
Rinse and soak the chickpeas in 4-5 cups of water for at least 8-10 hours or overnight.
Add green cardamoms, cloves, dry amla, and black peppercorns to a small muslin cloth and tie the muslin cloth into a small sac.
Cooking The Chickpeas
After soaking, drain the chickpeas, rinse with fresh water, and transfer them into the pressure cooker. Add water, salt, bay leaf, cinnamon stick, tea bag, and prepared muslin sac to the pressure cooker with chickpeas.
Pressure cook the chickpeas on medium heat for 8-10 whistles or until thoroughly cooked. However, the cooking time may vary depending on the type and age of the chole. When pressure is released naturally, open the lid and check the chickpeas either by tasting or with your fingers.
They should not have a bite to them and should be soft and thoroughly cooked. If not, boil again and add more water if required.
Remove the muslin sac, bay leaf, cinnamon stick, and tea bag from the chickpeas.
Making The Amritsari Chole
Heat oil and ghee in a pan and add cumin seeds. You can only use oil or ghee if you prefer.
Allow the cumin seeds to sizzle, then add the asafoetida, green chili, and chopped ginger. Saute for a few seconds.
Add tomato puree, mix well, and cook for 3-4 minutes.
Add salt, red chili powder, cumin powder, coriander powder, and chole masala or garam masala. Mix well. Continue cooking the tomato mixture for 8-10 minutes and until the fat separates from the sides.
Add Anardana and boiled chickpeas along with water. Stir well and continue cooking for 8-10 minutes, stirring occasionally.
While cooking the chole, add more water as required to adjust the consistency. Then, using a potato masher, mash the chickpeas a couple of times. Mashing a few chickpeas will make the gravy thicker and creamy.
Finally, add Kasoori methi and chopped coriander leaves. Mix well, taste, and adjust the seasonings if required. You can squeeze some lemon juice if you prefer.
Turn off the heat and transfer the Amritsari Chole without Onion and Garlic to the serving bowl.
