Amritsari Chole recipe that will take your readers straight to the heart of Punjab. This dish is packed with flavors, spices, and has a distinct tangy taste that differentiates it from other chole recipes. Pair it with bhature, naan, or rice, and you’ve got a delightful meal on your plate!
Amritsari Chole Recipe
Ingredients:
- Chickpeas (chole) – 2 cups, soaked overnight
- Tea bags or tea leaves in a muslin cloth – 2
- Bay leaves – 2
- Cinnamon stick – 1 inch
- Cloves – 4-5
- Black cardamom – 2
- Onions – 2, finely chopped
- Tomatoes – 3, pureed
- Ginger – 1 inch, finely chopped or grated
- Garlic cloves – 6-7, finely chopped or grated
- Green chillies – 2, slit
- Chole masala – 2 tbsp
- Red chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 2 tsp
- Cumin seeds – 1 tsp
- Dry mango powder (amchur) – 1 tsp
- Fresh coriander leaves – for garnishing
- Oil or ghee – 3 tbsp
- Salt – to taste
Instructions for Amritsari Chole Recipe :
- Preparing the Chickpeas: In a large pot, add the soaked chickpeas, bay leaves, cinnamon, cloves, black cardamom, and tea bags. Pour enough water to cover the chickpeas. Cook until they become soft but not mushy. You can use a pressure cooker to speed up this process. Once done, discard the tea bags and whole spices, and drain the chickpeas.
- Masala Preparation: In a heavy-bottomed pan, heat oil or ghee. Add cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the chopped ginger, garlic, and slit green chillies. Sauté for a few more minutes until the raw smell disappears.
- Pour in the pureed tomatoes and mix well. Cook this mixture until the oil starts separating from the masala.
- Once the tomato mixture is cooked, add the chole masala, red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
- Add the boiled chickpeas to the masala. Stir well to ensure the chickpeas are well coated with the masala.
- Add water as required to achieve the desired consistency of the gravy. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Finish the dish by adding dry mango powder (amchur) and give it a good mix. This will impart a tangy flavor, which is the hallmark of Amritsari chole.
- Garnish with freshly chopped coriander leaves.
Serving suggestion: Serve hot with bhature, naan, or steamed rice. A side of sliced onions and a wedge of lemon will enhance the flavor even more.
Note: You can adjust the spices as per your preference. Some people also add a bit of tamarind pulp or pomegranate seed powder for added tanginess.
Pro tip: For an even more authentic taste, you can cook the chole on a low flame for a longer period, allowing the flavors to meld together beautifully.
I hope your readers enjoy making and savoring this delightful Amritsari Chole recipe!
Amritsari Chole recipe
Accompaniments:
- Pickled Onions: Thinly slice some red onions and marinate them in lemon juice with a pinch of salt. Let them sit for a couple of hours. These pickled onions are a crunchy and tangy addition to the meal.
- Mint Yogurt Dip: Mix together fresh yogurt, chopped mint leaves, a pinch of roasted cumin powder, salt, and a splash of lemon juice. This cool and refreshing dip complements the spicy chole.
- Lassi: A traditional Punjabi drink, lassi can be sweet or salty. It’s made by blending yogurt with water, spices, and either sugar or salt. It’s the perfect drink to balance the spices in the meal.
Vegetarian Variations:
- Peshawari Chole: This is a slightly nuttier version where the gravy is thickened using ground cashews or almonds.
- Palak Chole: Spinach is added to the masala, giving the dish a wonderful green hue and an additional nutritional boost.
- Aloo Chole: You can add boiled and cubed potatoes to the chickpeas, giving a delightful twist to the classic dish.
Storage and Reheating:
Amritsari Chole stores well in the refrigerator for 3-4 days. It’s one of those dishes that often tastes even better the next day as the flavors meld. When reheating, you might want to add a splash of water to bring it back to the desired consistency.
Conclusion:
Amritsari Chole isn’t just a dish; it’s a celebration of the rich culinary heritage of Punjab and a true testament to vegetarian Indian cuisine. Every home has its version, and the above recipe is a foundation upon which numerous variations can be built. Encourage your readers to experiment and make the dish their own, staying true to its vegetarian roots.
Happy Cooking!
Absolutely! Let’s add a FAQ section for the Amritsari Chole and an estimated nutritional value:
FAQs (Frequently Asked Questions) about Amritsari Chole recipe:
- Can I use canned chickpeas instead of soaking them overnight?
- Yes, canned chickpeas can be used as a time-saving alternative. Ensure you rinse them thoroughly before use.
- I don’t have chole masala. Can I still make this dish?
- While chole masala adds a distinctive flavor, you can substitute it with garam masala and an additional pinch of pomegranate seed powder and dried mango powder (amchur) for the tanginess.
- How can I make the dish spicier or milder?
- Adjust the amount of green chillies and red chili powder to tailor the spice level to your preference.
- What’s the purpose of the tea bags in the recipe?
- The tea bags are used to give the chickpeas their dark, rich color typical of Amritsari chole. They also impart a subtle flavor.
Estimated Nutritional Value for Amritsari Chole Recipe (per serving):
- Calories: 290
- Protein: 12g
- Total Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 40g
- Dietary Fiber: 10g
- Sugars: 8g
- Vitamin D: 0%
- Calcium: 8%
- Iron: 20%
- Potassium: 15%
Note: The nutritional values are approximate and can vary based on the exact sizes of vegetables, specific products/brands used, and exact serving sizes.