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.Amritsari Chole Recipe is originated form region named Amritsar in Punjab state of India. It is served with Amritsari kulacha or naan. Most of finger licking North Indian recipes are from Punjab.

This Amritsari chole is adopted form one the my favorite cookbook. I have 3-4 different choe recipes like chole masala, Chole Bhature, no onion-no garlic chole etc from that cookbook. I tried all of them, and all taste so different form each other. Among them, Amritsari Chole is hardest and most time consuming recipe. But it is BEST among all.

Amritsari chole kulcha is common street food you can find in North side of India. Amritsari Kulcha itself is best side dish for any Punjabi curry.

GINGER has very important role in this recipe. The ginger julienne cooks longer in gravy and gravy has that mild ginger flavor which make this chole recipe unique.

Another unique thing is COLOR! Dark brown chole with tangy dry mango powder is also distinctive part of this dish. For guest dinner planning, this is best choice with any sides either roti or rice. Every guest may find this dark chole recipe interesting.

You know, I am curry lover; I can cook curry every day and I can eat curry every day! I always shop good curry ingredients form farmer market on weekends and Monday is best day for experiment! I plan mostly first 3 working day menus and one of them must be some punjabi curries.

You can find more punjabi curries here:

Methi MAtar Malai

Malai Kofta Recipe

Rajma Curry with Jeera Rice

So, this can be also eaten in summer! Yeah, Sometime, you want to eat something mild spicy or ‘Chatpata’ when heat is moving toward rainy days!!! It is the best time to eat Amritsari chole.

Amritsari chole has

long ingredient list,

lot of preparation,

long hour waiting,

BUT

Its has

Unique color,

Authentic taste of Punjab

Finger licking taste.

Please give a try and post me feedback as comment!!!

Let’s start cooking with step- by step photes.

How to cook Amritsari chole recipe

Start with overnight soak chickpeas. Take them into pressure cooker and mix all ingredients

Then cook for 5-6 whistles.

Basic ingredients are as given in image

For cooking the curry or gravy, start heating oil and add bay leaf and cloves

Then add onions and let it cook till translucent. Then add green chilli, garlic, ginger and tomato puree.

Let it cook with garam masala and dry mango powder. Once tomato puree is cooked, add all other masala powders.

Finally add some water and boiled chickpeas.

Let it simmer for fre minutes. and your Chole masala is ready to serve.

Avoid Mistakes At First Attempt of Making Amritsari Chole Recipe

• Soak chickpea for at least 4 hour. Overnight soaking will reduce cooking time
• Do not compromise with ginger quanity. It has special roal in this recipe. Try to use ginger julienne instead of ginger paste.
• Use tea bag to get that dark color of authentic Amritsari chole.
• You can add some tamarind paste instead of dry mango powder.

5.0 from 1 reviews

Amritsari Chole Recipe | how to make Amritsari Chole Masala

 

Save Print

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Amritsari Chole Recipe is originated form region named Amritsar in Punjab state of India. It is served with Amritsari kulacha or naan. Most of finger licking North Indian recipes are from Punjab.

Author: Reena Vyas

Recipe type: Mains

Cuisine: Indian

Serves: 3

Ingredients

• 1 cup chickpea (before soaking)
• 2 tea bags
• ½ tbsp salt + for curry according to taste
• ½ cup finely chopped onions
• 2 green chilies (spicy), slit
• 1 tsp garlic paste
• 1 inch ginger piece, sliced and cut into julienne
• 1 bay leaf
• 4-5 cloves
• 1 to 1.25 cup tomato puree
• 1 tsp dry mango powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust as per you taste of spiciness)
• 1 tsp coriander powder
• 3 tbsp oil
• ½ cup boiled chickpea (tea) water

Instructions

1. Soak chickpea for at least 4 hour. Overnight soaking will give best result.
2. Then transfer into pressure cooker, add ½ tbsp salt, pinch of baking soda (optional), 2 tea bags. remove tea powder from tea bag and cover with some muslin cloth and put into pressure cooker with chickpea
3. Cook for 5-6 whistle. And let it rest until it cools down.
4. After opening the pressure cook, remove tea bag, and strain chickpea. Do not throw that black water. Keep ½ cup water; it may be used for further cooking.
5. For cooking curry, take one pan add oil. Once it hot, add bay leaf and cloves. Then add onions and let it cook till golden brown. Then add slit green chili and garlic paste.
6. Add tomato puree, dry mango powder and garam masala powder and let it cook completely. It may take 5-10 minutes
7. Then add turmeric, chilli and coriander powder. Adjust salt to taste. Add half cup boiled chickpea water. give a nice stir.
8. Add boiled chickpea and cook for another 5 minutes. Serve with plain paratha and some onions on sides.

Notes

1) You can serve this recipe with plain paratha or naan or kulcha.
2) Sometime plain rice with chole tastes good.
3) Amritsati Chole kulcha is best combination to serve.

3.5.3251

Reena Vyas

Welcome to Veggie Food Recipes! My name is Reena Vyas, former software engineer and now full time Food Blogger. My food blog is the highlight of my passion towards cooking. And by sharing healthy & vegetarian fusion of different cuisines I would like to contribute to the world of veggie food lovers…..!!!!!