Amritsari Chole: Easy recipe to cook this perfect lip-smacking dish at home

Punjabi food is love, and one cannot simply resist it. Amritsari Chole is one such drool-worthy food item that anyone can indulge in to enjoy the taste of the Punjabi cuisine. This dish is one of the famous North Indian delicacies. The best part of Amritsari Chole is that one can prepare this dish with some easily available ingredients at home. Ingredients like chickpeas, onions, and tomatoes, and other special masala’s used to prepare this dish. 

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Ingredients to cook that perfect Amritsari Chole at home

• 500 gm soaked overnight chickpeas
• 6 cup of water
• 6 tea bags
• 6 finely chopped tomato
• 4 finely chopped onion
• 4 tsp pomegranate seeds
• 1 bunch chopped coriander leaves
• 3 tsp powdered cumin
• 2 tbsp powdered garam masala powder
• 4 tbsp coriander powder
• 3 tbsp ginger paste
• 6 green chilli
• 4 tbsp ghee
• 2 tbsp powdered red chilli
• 2 tbsp powdered turmeric
• 4 stem removed bay leaf
• 10 black cardamom
• 2 tsp dry mango powder
• 3 tbsp garlic paste
• Salt as required

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Method to cook

Step 1

To prepare this appealing Amritsari Chole at home, you can follow easy guileless given here. First, drain the soaked chickpeas (8-10 hours) and rinse well. Put them in a deep pan. Add some water, black tea bags, and cardamoms.

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Step 2

Cook on medium flame for 30 to 40 minutes until the chickpeas are soft enough. However, make sure that they aren't over-cooked. Drain the chickpeas again. Remove the tea bags and cardamoms.

Step 3

Mix the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder, and garam masala powder in a blender or a mixer. Blend all these elements together. Add about 1 to 1 ½ cups of water and grind into a smooth paste.

Step 4

Preheat a pan on a medium flame. Mix the chickpeas and the ground paste. Stir well and keep separately. Heat ghee in a small frying pan. Sauté the onions and bay leaves until the onions go golden brown. Add some chopped tomatoes and sauté all the material well. Add this cooked gravy to the chickpeas along with the reserved water. Take out and serve hot with rice, chapatti, kulcha, or naan. Boil and heat it till the gravy has very slight water. Garnish the Amritsari Chole with some chopped onions and coriander leaves.

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