Punjabi/Amritsari Chole Recipe – Make the perfect street style amritsari chole/chickpea/chana masala without using any store bought or readymade chole masala.
Instead of using aamchur (mango powder) for the sour taste you can also anardana (pomegranate seeds) or tamarind juice. This Indian vegetarian curry is very high in its protein content and is super healthy. You can enjoy it with any kind of bread like roti, paratha, poori or any rice preparation. You can make the recipe vegan by using vegetable oil instead of Ghee/Clarified Butter.
If you have precooked or canned chickpeas then you can skip the pressure cooking part and directly go to making the gravy, and add the chickpeas when the recipe calls to add in the cooked chole. Also be careful with adding salt as the store bought precooked or canned chickpeas usually have salt in them.
The recipe will make 8 servings of 1/2 cup of chole. Do write to me in the comment section for any suggestions or feedback, and let me know how it turned out for you.
- 2 Cups of Dry Chole/Chickpea
- 2 Tsp Black Tea/ Chai
- 2 Tsp Ginger
- 1/2 Tsp Garlic
- 1 Tbsp Ginger Garlic Paste
- 2-3 Red Onions
- 1 Cup Tomato Puree
- 3-4 Green Chilli
- 1 Tbsp Ghee/ Clarified Butter
- 1/2 Tsp Jeera/ Cumin
- 1 Cinnamon Stick/ Dalchinni
- 2 Bay Leaves/ Tej Patta
- 1/2 Tsp Turmeric Powder/ Haldi
- 1 Tsp Red Chilli Powder/ Lal Mirch
- 1/2 Tsp Cumin Powder/ Jeera Powder
- 1 Tbsp Coriander Powder/ Dhaniya Powder
- 1/4 Tsp Asafoetida powder
- 1/2 Tsp Garam Masala
- 1 Tsp Kasuri Methi/ Dry Fenugreek Leaves
- 1/2 Cup Coriander Leaves
- Salt as per Taste
- 1/2 Tsp Cumin Seeds/ Jeera
- 3-4 Cloves/ Laung
- 3-4 Cardamom/ Elaichi
- 1/2 Tsp Black Peppercorns/ Kali Mirch
- 1/4 Tsp Fenugreek Seeds/ Methi
- Soak the dry chickpeas or chole in 3 cups of water for atleast 8 hours or overnight.
- After 8 hours, drain out the water and transfer it to a pressure cooker.
- In another pan boil 3 cups of water and bring it to a boil. Then add 2 tsp black tea/chai powder and let it brew for 2-3 minutes.
- Strain the tea and add it to the chickpeas. To this add 1 tsp of finely chopped ginger, 2 cloves of roughly chopped garlic, 1 tbsp roughly chopped onions and 1 tsp salt. Cover the pressure cooker with the lid and cook till the chickpeas are completely cooked.
- Now put a pan on very low heat and add everything under spice mix (cloves, cardamom, jeera/cumin seeds, whole black pepper, fenugreek seeds) Roast these for 2 minutes till you get a nice aroma. Be careful not to burn the spices. Cool the spices and then grind into a fine powder.
- Now in the same pan/kadhai add the ghee or butter on medium heat. To this add the bay leaves, cinnamon stick and 1/2 tsp cumin seeds. Saute for few seconds then add the chopped onions and saute till they are lightly brown.
- Add ginger garlic paste and cook for 2 minutes.
- Then add the tomato puree and cover the pan with a lid and cook for 2 minutes or till you start seeing the oil separate on the sides.
- Now add turmeric powder/haldi, red chili powder, cumin/jeera powder, coriander/dhaniya powder and asafoetida powder/hing. Saute this for 2-3 minutes on medium heat. Then add the dry mango powder or aamchur and the ground spice mix. Mix everything well. Add 1/2 cup water and cook for a minute.
- Add the cooked chickpeas to the pan and mix everything well. Add more water if needed depending on how thick you prefer your gravy to be. Bring this to a boil.
- Then add the sliced green chilies, salt as per taste and crushed kasuri methi. Mix and cover the pan with a lid and cook for 8-10 minutes.
- Now add the garam masala powder, few thinly sliced ginger and chopped coriander leaves. Mix well and Serve hot.