Amritsari Chole
Amritsari chole is a very aromatic and flavourful curry. It is one that goes well with Indian flatbreads like puri, chapathi etc. Though the ingredients are high in number, all you have to do is just roast and powder them. Do try this flavourful curry, that I assure is an all time favourite at our household!
Amritsari Chole
A flavour packed Punjabi chickpea curry.
Equipment
- Pressure Cooker
Ingredients
- 1 cup Chickpea or chole
- 1 no Tea bag
- 1 no Onion finely chopped
- 1 no Green chilli finely chopped
- 1 inch Ginger finely chopped
- 1 no Tomato finely chopped
- ¼ tsp Turmeric powder
- 1 tsp Dry mango powder/amchur powder
- 2 tbsp Ghee
- Salt as per taste
Chole Masala
- 2 tbsp Coriander seeds
- 1 tbsp Dried pomegranate seeds / Anar dhana
- 1 inch Cinnamon
- 3 nos Cloves
- 1 no Black cardamom
- ¼ tsp Methi seeds
- 2 tsp Jeera
- 3 nos Dried red chillies
- 2 tsp Black peppercorns
Instructions
- Soak the chickpea or chole overnight. Wash well and drain the chole. Add the chole with 1 cup water and tea bag in a pressure cooker.
- Cook for 5 whistles and let it cool. We add the tea bag while cooking the chole to get a beautiful brown colour on the chole.
- Meanwhile dry roast all the ingredients listed under chole masala in a pan on medium heat till you get a nice aroma. Let it cool. Once cooled powder the roasted spices.
- Heat ghee in a large pan, add the chopped onion, green chilli and ginger to the ghee. Saute for 2 minutes. Add the freshly ground chole masala alongwith the chopped tomato, turmeric powder, amchur powder and salt. Saute till the tomatoes become mushy and soft.
- Add the cooked chole or chickpea alongwith the water to the masala. Mix well, close the pan with the lid and cook for 10 minutes on medium flame.
- Garnish with coriander leaves and serve hot with breads of your choice.
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