Amritsari Chole
User Reviews
4.9
88 reviews
Excellent
-
Prep Time
8 hrs
-
Cook Time
45 mins
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Total Time
8 hrs 45 mins
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Servings
5
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Calories
226 kcal
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Course
Main Course
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Cuisine
Indian
Amritsari Chole
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Amritsari Chole is a spiced chickpea curry cooked with whole warming spices, ginger, and dried amla pieces, then combined with a tomato-onion masala base. The slow cooking enhances the chickpeas’ nuttiness and infuses the curry with complex flavors from amchur powder and garam masala, resulting in a rich, satisfying dish.
Description
This recipe starts by soaking dried white chickpeas overnight and cooking them with cinnamon, cardamom, cloves, Indian bay leaf, crushed ginger, and dried amla or black tea leaves to enhance flavor and soften the beans. The chickpeas are later incorporated into a masala made from sautéed onions, tomatoes, ginger, and a blend of spices including kashmiri red chili powder, cumin, fennel, coriander powder, dry mango powder (amchur), and garam masala. This layering provides a balance of heat, tang, and warmth.
The curry is garnished with fresh coriander, green chilies, slivers of ginger, and optionally nuts or pomegranate seeds. It is a hearty dish commonly served with Indian breads or rice as a main course.
For convenience, canned chickpeas may substitute dried ones when rinsed well. Dry mango powder can be replaced with lemon juice or dry pomegranate powder for acidity. Adding baking soda during chickpea cooking speeds softening but the cooking liquid should be discarded before making the masala to avoid off-flavors.
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Ingredients
For Soaking Chickpeas
- 1 cup chickpeas dried white
- 3 cups water - for soaking
For Cooking Chickpeas
- 1 inch cinnamon
- 2 black cardamom
- 3 cloves
- 1 tej patta (Indian bay leaf)
- 1 teaspoon ginger or ginger paste, crushed
- 3 amla dried, pieces
- ½ teaspoon black salt or regular salt
- 3 cups water - for pressure cooking
Other Ingredients
- 2 to 3 tablespoons neutral cooking oil generic cooking oil
- ½ cup onion or 1 medium-sized onion, finely chopped
- 1 cup tomato tightly packed) or 2 medium to large tomatoes, finely chopped
- 1 teaspoon ginger finely chopped
- 1 teaspoon kashmiri red chilli powder or ½ teaspoon cayenne or red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel powder
- 1 teaspoon coriander powder
- 1 teaspoon dry mango powder (amchur powder) or pomegranate powder
- ½ teaspoon garam masala
- 1 cup water or chickpea stock
- 2 to 3 green chili slit
- salt as required
- 1 inch ginger - julienne
- 1 to 2 tablespoons Coriander leaves chopped
Instructions
Cooking chickpeas
- Firstly, rinse the chickpeas a few times in water. Soak the dried chickpeas overnight in water or for 8 to 9 hours.
- Drain all the water and rinse the chickpeas again once or twice. Again drain the water and set aside.
- Now you can cook the chickpeas in a 3 litre stovetop pressure cooker or Instant pot.
- Add the soaked chickpeas, cinnamon, black cardamoms, cloves, tej patta, crushed ginger, dried gooseberry pieces, black salt or regular salt in the stovetop pressure cooker or in the steel insert of the Instant pot. If you do not have dried gooseberry, then opt to use 1 tea bag or 1 teaspoon black tea powder or black tea leaves tightly wrapped in a muslin.
- Add 3 cups water and give a stir.
- For stovetop pressure cooker, cook the chickpeas on medium heat for 12 to 15 minutes or more if required.
- For instant pot, pressure cook on high pressure mode for 25 to 30 minutes.
- Whether you have cooked the chickpeas in the stovetop pressure cooker or Instant pot, wait for all the pressure to fall naturally. Then only remove the lid.
- The chickpeas have to be tender with a melt in the mouth texture.
- Strain the chickpeas and reserve 1 cup stock together with the whole spices if you have used dried gooseberry. If you have used tea leaves or tea powder, then discard the stock.
Making onion tomato masala
- In a heavy frying pan or wok, heat oil. Add the finely chopped onions. Sauté onions stirring often until golden on medium-low heat.
- Add the chopped tomatoes and chopped ginger and sauté the tomatoes till they become soft and mushy. The oil should separate from the onion and tomato mixture.
Making amritsari chole
- Add the cooked chickpeas and mix very well.
- Add all the ground spice powders, stir and sauté for one to two minutes.
- Now, add the strained chickpea stock or water, slit green chillies and salt as needed. Mix thoroughly.
- Simmer on medium heat until the curry thickens a bit. Mash a few chickpeas so as to thicken the curry.
- Check the salt and seasonings and add more if needed.
- Serve Amritsari Chole hot garnished with ginger julienne and chopped coriander leaves with some bhatura, naan, roti, poori or steamed basmati rice.
Notes
- Adjust spices and seasoning to your preference for heat and tanginess.
- Use canned chickpeas rinsed thoroughly as a quick substitute for dried chickpeas; add them to the masala base directly.
- Replace dry mango powder with lemon juice or dry pomegranate seed powder for acidity.
- Adding baking soda while cooking chickpeas helps soften them faster; discard cooking liquid and use fresh water for the curry base afterward.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
562mg
(23%)
Potassium
489mg
(10%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
410IU
(8%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
10mg
(11%)
Vitamin E
3mg
Vitamin K
8µg
Calcium
76mg
(8%)
Vitamin B9 (Folate)
231µg
Iron
3mg
(17%)
Magnesium
61mg
(15%)
Phosphorus
166mg
Zinc
2mg
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 562mg | 23% |
| Potassium | 489mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 410IU | 8% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 10mg | 11% |
| Vitamin E | 3mg | |
| Vitamin K | 8µg | |
| Calcium | 76mg | 8% |
| Vitamin B9 (Folate) | 231µg | |
| Iron | 3mg | 17% |
| Magnesium | 61mg | 15% |
| Phosphorus | 166mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
88 reviews
Excellent
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