What is Amritsari Chole ?
As the name says , this dish is basically originated in Amritsar-Punjab , one of the heritage cities of Northern India.
Kabuli chana are a nutrient-dense food , which has also led the popularity of the dish among the various regions of India. It is a great source of protein, especially for vegetarians.
This flavorful dish made with chickpeas or kabuli chana simmered in a gravy of onions, tomatoes and a whole lot of spices. It is usually served with Bhatura , Kulcha , Poori or Roti. The Chole-Bhature or Chole-Kulcha is the most popular combo that is served in many restaurants , dhabas or street stalls.
Kabuli chana are a nutrient-dense food , which has also led the popularity of the dish among the various regions of India. It is a great source of protein, especially for vegetarians.
This flavorful dish made with chickpeas or kabuli chana simmered in a gravy of onions, tomatoes and a whole lot of spices. It is usually served with Bhatura , Kulcha , Poori or Roti. The Chole-Bhature or Chole-Kulcha is the most popular combo that is served in many restaurants , dhabas or street stalls.
Ingredients
- 1 cups Garbanzo beans / dried chickpeas
- Water
- 1-2 tea bags ( If you do not have tea bags , add 1-2 tsp tea leaf to 2 cups of boiling water. Boil for 1-2 minutes and then strain and use that tea to boil chickpeas )
- 4-5 cloves
- 3-4 Green cardamom
- 1 Bay leaves
- 2 cinnamon
- 2 Black cardamom (optional)
- 1 tsp cumin seeds
- 2 dried red chili
- 2 small onion , diced
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1 tomato , pureed
- 3 Green chilies/ slit in half
- 1 tbsp dries fenugreek leaves/ kasuri methi powder
- 1 tsp turmeric powder
- 1 tsp Red chill powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 2 tsp Dry mango powder or Pomegranate powder or 2 tbsp sweet date-tamarind chutney
- salt to taste
Instructions
Wash the Kabuli Chana/Chickpeas and soak in 3-4 cups of water overnight or at least for 6-8 hours.
Drain the water and add the chana in a pressure cooker along with 3 cups of water, tea bags , cinnamon , cardamoms , cloves , bay leaves and 2 tsp salt.
Pressure cook until chana are softened.
Remove the pressure cooker from heat and keep aside.
In a pan, heat oil and add cumin seeds and dried red chili.
Add onion and fry until golden brown.
Add ginger garlic paste , fry for 2-3 minutes.
Add tomato puree and all the masalas ( except Dry mango powder or Pomegranate powder or sweet date-tamarind chutney ) and fry till oil separates.
Add the cooked chickpeas into the masala and stir well. Add the water (Reserved from the cooked beans)
Cook for 15-20 minutes on low-medium heat.
Now add the dry mango or pomegranate or tamarind. Cook for 3-4 more minutes.
Serve hot with Bhatura , kulcha or Roti.
