amritsari chole recipe with step by step pictures – authentic and traditional punjabi chole recipe that brings the taste of Amritsar right into your home. This chickpea curry is made with a mix of traditional Indian spices that lends it heat, aroma, and earthiness.
Sundays are usually reserved for family favorites like chicken curries, chole, rajma, dal makhani and alike. So why am I sharing this recipe in the middle of the week, you ask? So that you have enough time to gather the ingredients for amritsari chole recipe (अमृतसरी छोले रेसिपी) so that you can treat your family with this yummy amritsari chole the coming weekend.
what to serve with amritsari chole
Amritsari chole is traditionally served with kulcha, naan or bhatura. I make bhatura whenever I make Amritsari chole at home. This time I made Amritsari chole and served it with jeera rice and it tastes fantastic! So do try this combination if you haven’t already.
how to cook chole
Also known as kabuli chana and safed chana, it is essential that chole be cooked to perfection. I wanted my chole to be absolutely melt in mouth. Besides, the color of chole in this recipe is supposed to be dark. So I have used baking soda while pressure cooking the chole to make them soft. To balance the alkaline nature of the baking soda, I have used black tea. Black tea lends a beautiful brown color to the chole and the stock. It also eliminates the bitterness of the baking soda.
Adding baking soda cuts down the cooking time for chole drastically. My chole got cooked in just 3 whistles. However, the cook time varies slightly because everyone’s pressure cooker is different. So use your best judgement.
The ginger juliennes and whole spices go in while pressure cooking the chole. This recipe has no garlic in it. So the ginger has a slightly dominant flavour and biting into the soft juliennes every now and then gives a burst of flavors.
how to cook amritsari chole
The gravy of amritsari chole is very easy to make. It starts off by heating the mustard oil until it smokes. The you saute the onions and tomatoes. The ground spices go in when the oil begins to separate. And next, you add in the chole along with the stock and let it simmer until the gravy is thick.
You can keep the gravy slightly runny or thick, as per your liking. I like it moderately thick. Finally, amritsari chole are garnished with chilies and fresh coriander. This amritsari chole recipe will surely remind you of the chole you get in dhabas in Amritsar.
If you are looking for more Punjabi style curries, do check out these recieps – punjabi chole masala, paneer masala, punjabi lobia, dhaba style matar paneer, malai kofta, palak paneer, dhaba style chicken curry, chicken tikka masala. Also, here is recipe for melt-in-mouth, fluffy bhaturas – how to make bhatura
Now let’s see how to make this lip-smacking amritsari chole recipe at home.
how to make amritsari chole recipe
- Chole / kabuli chana - 1 cup, soaked for 8 hours
- Cinnamon - 1-inch stick
- Black cardamom - 1
- Cloves - 2
- Black tea - ¾ tsp or 2 teabags
- Ginger - 1-inch piece, julienned
- Salt - to taste
- Baking soda - ¼ tsp
- Water - 2 cups
- Mustard oil - 2 tbsp
- Onions - ½ cup, finely chopped
- Fresh tomatoes pureed - ¾ cup
- Chole masala - 2 tbsp
- Turmeric powder - ¼ tsp
- Kashmiri red chili powder - 1 tbsp
- Sweet tamarind chutney - 1 to 1 & ½ tbsp or to taste
- Water - 1 cup
- Salt - to taste
- Coriander leaves - 2 tbsp
- Green chilies - 2, slit
- If you have tea bags, use them. If not, then pack some loose black tea in a mesh infuser.
- To make amritsari chole recipe, start off my draining the soaked chole. Transfer it to a pressure cooker and add water, salt, baking soda, cinnamon, black cardamom, cloves, ginger, and tea.
- Pressure cook the chole for 2-3 whistles until soft. Turn the heat off. Let the pressure subside on it's own.
- To make the amritsari chole gravy, heat mustard oil in a handi until it smokes. Turn the heat off and let it cool a bit.
- Turn the heat back on and toss in the onions. Saute until the onions are golden.
- Pour in the freshly pureed tomatoes and saute until the oil begins to separate.
- Add the ground spices; turmeric, Kashmiri chili, and chole masala.
- Saute the masala on low heat for a minute stirring constantly until fragrant.
- Add water and bring the curry to a boil.
- Next, add in the boiled chole and the stock. Adjust the salt. Mash some chole to thicken the gravy with the back of the spoon.
- Add the sweet tamarind chutney as per your taste to balance the heat from the spices. If you do not have sweet tamarind chutney, add tamarind pulp and jaggery to taste.
- Finally, add the coriander leaves and green chilies. Give it a stir.
- Amritsari chole recipe is ready.
- Serve amritsari chole with kulcha, bhatura, or jeera rice.
amritsari chole recipe with step by step pictures below
If you have tea bags, use 2 of them. If not, then pack 3/4 tsp loose black tea in a mesh infuser.
To make amritsari chole recipe, soak 1 cup chole in sufficient water for 8 hours. Drain the chole and transfer it to a pressure cooker and add 2 cups water, salt to taste, 1/4 tsp baking soda, 1-inch cinnamon, 1 black cardamom, 2 cloves, 1-inch julienned ginger, and tea.
Pressure cook the chole for 2-3 whistles until soft. Turn the heat off. Let the pressure subside on it’s own.
To make the amritsari chole gravy, heat mustard oil in a handi until it smokes. Turn the heat off and let it cool a bit.
Turn the heat back on and toss in 1/2 cup finely chopped onions. Saute until the onions are golden.
Pour in 3/4 cup freshly pureed tomatoes and saute until the oil begins to separate.
Add the ground spices; 1/4 tsp turmeric, 1 tbsp Kashmiri chili, and 2 tbsp chole masala.
Saute the masala on low heat for a minute stirring constantly until fragrant.
Add 1 cup water and bring the curry to a boil.
Next, add in the boiled chole and the stock.
Bring it to a boil. Adjust the salt. Mash some chole to thicken the gravy with the back of the spoon.
Add 1 to 1 & 1/2 tbsp sweet tamarind chutney as per your taste to balance the heat from the spices. If you do not have tamarind chutney, add tamarind pulp and jaggery to taste.
Finally, add 2 tbsp finely chopped coriander leaves and 2 slit green chilies. Give it a stir.
Amritsari chole recipe is ready.
Garnish amrtisari chole with some chopped onions and julienned green chilies for an amazing texture. Serve amritsari chole with kulcha, bhatura, or jeera rice.