Amritsari chole
Time to cook
45 minutes
Difficulty
Easy
Serves
2
A popular Punjabi dish featuring tender chickpeas cooked in a rich and spicy tomato-based gravy.
Ingredients
White Chana
0.5 cup
Cinnamon
0.5 inch
Cardamom
1 Pod
Cloves
1 Clove
Bay Leaf
0.5 leaf
Fresh Ginger
0.5 tsp
Amla
1 dried amla
Salt
0.25 tsp
Water
1 cup
Cold Pressed Olive Oil
1.25 Tbsp
Onion Raw
0.25 cup
Tomatoes
0.5 cup
Fresh Ginger
0.5 tsp
Red Chilli Powder
0.5 tsp
Cumin Powder
0.5 tsp
Fennel Powder
0.5 tsp
Coriander Powder
0.5 tsp
Dry Mango Powder
0.5 tsp
Garam Masala
0.25 tsp
Picador Chillies
1 chilli
Salt
0.25 tsp
Fresh Ginger
0.5 tsp
Coriander Leaves
0.75 tbsp
Step-by-step instructions to cook
Prep
Rinse the chickpeas in water and soak them overnight for 8 to 9 hours.
Drain and rinse the soaked chickpeas once or twice, then set them aside.
In a pressure cooker, cook the chickpeas with cinnamon, black cardamoms, cloves, bay leaf (tej patta), crushed ginger, dried gooseberry pieces (amla), and regular salt.
Cook for 12 to 15 minutes on medium heat until the chickpeas are tender and soft.
Strain the chickpeas and reserve the stock along with the whole spices if you use dried gooseberry.
Cooking
Heat oil in a heavy frying pan or wok.
Add finely chopped onions and sauté until they turn golden on medium-low heat.
Add chopped tomatoes and ginger; sauté until tomatoes are soft, and the oil separates from the mixture.
Stir in the cooked chickpeas and add ground spice powders, stir, and sauté for 1-2 minutes.
Pour in the strained chickpea stock (or water), slit green chillies, and salt. Mix well.
Simmer on medium heat until the curry thickens.
Serve Amritsari Chole hot, garnished with ginger julienne and chopped coriander leaves.
Nutrition information
(per serving)
Carbs
15.0
Proteins
4.4
Fats
5.0
Fiber
3.4
119
kcal
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