Amritsari Chole Recipe How To Make Step By Step
Indian cuisine is a treasure trove of flavors and at its center is chickpeas, a beloved dish that symbolizes the rich culinary heritage of the subcontinent. This chickpea curry, also known as chana masala, is a staple in North Indian households and has gained popularity around the world. Amritsari Chole Recipe or chana masala originates from the Punjab region on the border of India and Pakistan. Chickpeas, the main ingredient in chickpeas, have been cultivated in the Indian subcontinent for thousands of years.
About Of Amritsari Chole Recipe:
Amritsari Chole Recipe, originating from the Indian subcontinent, particularly the northern regions of India, has a history that is linked to the agricultural practices of the region. Chickpeas, the main ingredient, have been cultivated in India for thousands of years, and their use in various dishes is well documented in ancient texts. The dish we now know as chole likely evolved from simple preparations of chickpeas, mixed with the rich tapestry of spices brought to India through trade and conquest.
Equipments:
- Mixer Grinder of any type Buy now
- Any Utensil Like Bowl Buy now
- Teaspoon Buy now
- And Ingredients As Given Below
Ingridance:
- 2 cups - Dried chickpeas (kabuli chana)
- 3 medium onions, finely chopped
- 3 large - Tomatoes,
- 1 tbsp - Ginger-garlic paste
- 2 green - Chillies
- 1 teaspoon - Cumin
- 1 - Black cardamom pod
- 2 - Cinnamon stick
- 1 teaspoon - Coriander powder
- 1/2 teaspoon - Turmeric powder
- 1 teaspoon - Red chili powder
- 1 teaspoon - Garam masala
- 2 tbsp - Ghee or mustard oil
- 1 - tea bag
- salt to taste
- fresh coriander for garnishing
- Lemon
How To Make Amritsari Chole Recipe:
1. Take out the water from the soaked gram and separate it.
2. In a large pressure cooker, add the gram, 5 cups of water, the tea bag and a pinch of salt.
3.If you have a pressure cooker then cook for 6-8 whistles till the gram becomes soft. If you do not want to use a pressure cooker, you can use a big vessel and cook the gram for about 40-45 minutes.
4.Once cooked, remove the tea bag and keep the gram aside. Or we will use this water for gravy later, you can use the other water also.
5. Heat ghee or mustard oil in a large pan on medium flame. Add cumin, black cardamom and cinnamon.
6. When cumin starts crackling, add chopped onion to it. Fry the onion until it turns golden brown.
7. Add ginger-garlic paste and chopped green chillies. Cook for another 1-2 minutes until the raw smell of garlic disappears.
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8. Add tomato puree and cook until oil starts separating from the mixture.
9. Lower the flame and add coriander powder, turmeric powder, red chilli powder and salt. Mix well and cook for 4-5 minutes.
10. Combine cooked chickpeas with reserved cooking liquid. Stir to combine and bring the mixture to a boil.
11. Lower the flame and let the chickpeas simmer for 15-20 minutes, so that the chickpeas absorb the flavor of the spices.
12. Add garam masala to chickpeas. Stir well and let it cook for 5 minutes.
13. If the gravy is too thick, you can add some water to achieve your desired consistency. Conversely, if it is too thin, let it cook for a while to thicken it.
14. Switch off the flame and garnish the chickpeas with freshly chopped coriander.
Amritsari Chole is a rich and flavorful chickpea curry originating from Amritsar, Punjab. This dish is known for its robust taste, achieved by slow-cooking chickpeas with a blend of aromatic spices, including roasted cumin, coriander, and a hint of dried pomegranate seeds. The gravy is thick and dark, often enriched with a special masala. Best served with fluffy bhature or naan, Amritsari Chole is a hearty and satisfying meal.
- 250 Gram Dried chickpeas
- 1/2 cup onions
- 1/2 cup Tomatoes
- 1 tsp Ginger-garlic paste
- 2 Chillies
- 1 tsp Cumin
- 2 Black cardamom pod
- Cinnamon stick
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- tea bag
- salt to taste
- fresh coriander
- 1 tsp Lemon
Take out the water from the soaked gram and separate it.
In a large pressure cooker, add the gram, 5 cups of water, the tea bag and a pinch of salt.
Once cooked, remove the tea bag and keep the gram aside. Or we will use this water for gravy later, you can use the other water also.
Heat ghee or mustard oil in a large pan on medium flame. Add cumin, black cardamom and cinnamon.
When cumin starts crackling, add chopped onion to it. Fry the onion until it turns golden brown.
Add ginger-garlic paste and chopped green chillies. Cook for another 1-2 minutes until the raw smell of garlic disappears.
Add tomato puree and cook until oil starts separating from the mixture
Combine cooked chickpeas with reserved cooking liquid. Stir to combine and bring the mixture to a boil.
Lower the flame and let the chickpeas simmer for 15-20 minutes, so that the chickpeas absorb the flavor of the spices.
Add garam masala to chickpeas. Stir well and let it cook for 5 minutes.
If the gravy is too thick, you can add some water to achieve your desired consistency. Conversely, if it is too thin, let it cook for a while to thicken it.
Switch off the flame and garnish the chickpeas with freshly chopped coriander.
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Sodium 400mg17%
- Total Carbohydrate 45g15%
- Dietary Fiber 15g60%
- Sugars 10g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Blending for Smoothness: For a richer texture, you can blend a portion of the cooked beans with the gravy before simmering. This creates a thicker, creamier sauce.
Flavor Enhancers: Experiment with adding a bit of amchur (dried mango powder) or a splash of lemon juice to brighten the flavors of the dish.
Adjusting Spice Levels: Customize the spice levels to your preference. You can add more red chili powder for heat or reduce it for a milder flavor.