Recipe: Appetizing Amritsari Chhole / Punjabi Style Chickpeas Gravy

Recipe: Appetizing Amritsari Chhole / Punjabi Style Chickpeas Gravy Delicious, fresh and tasty.

Amritsari Chhole / Punjabi Style Chickpeas Gravy. Give is absolutely delicious Amritsari Chole recipe which is made from fresh roasted and ground chole masala and has a thick dark delicious gravy. It goes perfect along with Kulche, Naan or Puri and serving it along with some lacha pyaz, green chillies and boondi raita. Amritsari Chole is an authentic Punjabi style dark chick peas gravy that goes well with Bhature, Kulcha or other Indian breads.

This dish is sure to bring a flavor of Amritsar streets I can even eat this 'AAmritsari Chole, or Authentic Punjabi Chole Masala Recipe, or Restaurant Style Chole Masala' (chickpea curry) all week! 😉.

Punjabi Chole is an easy Indian food recipe that is prepared with kabuli chana or chickpeas, spices like coriander, cinnamon, black cardamom and pomegranate seeds and tomatoes.

One of my favorite Punjabi dishes is Punjabi style Chole - a high protein classic recipe with heady flavors.

You can cook Amritsari Chhole / Punjabi Style Chickpeas Gravy using 35 ingredients and 14 steps. Here is how you cook it.

Ingredients of Amritsari Chhole / Punjabi Style Chickpeas Gravy

1. You need 1 and 1/2 cup of chhole / chickpeas.

2. It’s 4 cups of water (to soak chickpeas overnight).

3. Prepare Pinch of soda powder - to add before soaking (optional).

4. You need 1 tsp of Salt.

5. Prepare of Ingredients For Masala Potli (bag/bundle of spices).

6. Prepare 1 piece of fine markin cloth/cotton white cloth to make small bag.

7. It’s 1/2 inch of cinnamon stick.

8. You need 1 of black cardamom.

9. You need 6-8 of black pepper corns.

10. Prepare 1 tbsp of tea (regular tea).

11. You need 2 of bay leaves.

12. Prepare 1-2 of whole red chillies.

13. Prepare 1 piece of mace.

14. It’s of Ingredients for gravy.

15. You need 3-4 tbsp of ghee / generous amount.

16. It’s 2 tbsp of mustard oil.

17. You need 2 of large onion (very finely chopped).

18. Prepare 6 of garlic peeled and crushed.

19. You need 2 inch of ginger crushed.

20. Prepare 1 of large tomato (finely chopped and reseeded).

21. Prepare 2 tbsp of coriander powder.

22. You need 1/2 tsp of turmeric.

23. It’s 4-5 of cloves.

24. It’s 6-8 of black pepper.

25. Prepare 1 tbsp of dried pomegranate seeds / Anardana (coarsely ground and this is must).

26. Prepare 1 tsp of ginger powder.

27. Prepare 1 tsp of amchur/ dry mango powder (optional).

28. Prepare 1 tbsp of tamarind or 1 chunk of tamarind soaked in water.

29. You need 1 tbsp of red chilli powder.

30. You need 2 of green chillies chopped / slitted.

31. Prepare Pinch of asafoetida powder.

32. You need 1 tsp of cumin seeds.

33. It’s 1 tsp of caraway seeds / Shahjeera (optional).

34. Prepare of For garnishing.

35. You need as needed of Onion rings, coriander leaves, ginger julienne.

Amritsari Pindi Chole Masala or Chana Masala is one of the most popular North Indian vegetarian curry.

It is made with boiled chickpeas/kabuli chana, aromatic spices and fresh and fragrant homemade chole masala.

This famous chole masala is boiled with tea which adds a distinctive colour and flavour.

Punjabi Chole, or Amritsari Chole, is a creamy, tangy and dark-colored chickpea curry made with a special masala blend served street-style.

Amritsari Chhole / Punjabi Style Chickpeas Gravy instructions

1. Wash and soak chickpeas in 4-5 cup of water, add pinch of soda and 1 tsp of salt, for best results soak for 10-12 hrs, overnight..

2. Take a small piece of cotton cloth (non dyed) or an white markin cloth, place the whole spices as mentioned above and 1 tsp of regular tea. Tie a knot tightly. Make spice bag..

3. Add chickpeas with 3-4 cups of water and drop bag or spices and boot it in pressure cooker for 10 minutes (2 whistles) or boil it directly with heavy base and heavy lid utensil. To save time I use pressure cooker..

4. Take a Kadhai or any heavy bottom pan with lid. Heat it for 1 minute, add 3 tbsp of ghee and 2 tbsp of mustard oil, after oil is hot and changed its color then add cumin, asafoetida, cloves, while chilli, bay leaf and black pepper. Let spices splatter..

5. Add chopped onion, ginger and green chillies and fry for 8 minutes till onion leaves oils add pinch or turmeric and salt, add crushed ginger garlic add 1 or 2 tbsp water in between..

6. Fry on medium heat and finely chopped tomato, fry tomatoes for 3-4 minutes.

7. Add salt to taste, all the powder Masala for gravy as mentioned like coriander powder, ginger powder, red chilli powder, dry mango powder. Fry all spices till oil start separating..

8. Now separate Chhole/chickpeas from water. don’t throw the water as it need to be used in gravy, squeeze the potli/spice bag by hand to get spices juice in dark brown water. (Tip even after Chhole is boiled keep them in water till the time we put it in fried spices to get good flavour and creaminess of chickpeas).

9. Now add Chhole/chickpeas and mix them nicely and keep stirring for 5 minutes.

10. Add water now and cook on high flame for few minutes.

11. When you see bubbles / starts to boil add pomegranate seeds and soaked tamarind..

12. Cover the lid but leave some space, don’t fully cover it. Let it boil for 2 minutes, crush some chickpeas with ladle or masher.

13. Now cover the lid and simmer on low heat for 5 minutes..

14. Garnish it as per your choice, onion slices, green chillies and ginger julienne., Serve with rice or kulcha..

Amritsari Chole Recipe is the Punjabi Style Chickpea / Chana Dish cooked in a rich gravy of Onion, Tomatoes, Ginger, Garlic, Chole Masala and Kasuri Methi.

Amrtirsari Choley Bhaturey (Curried Chick Peas with Fried Bread) is a signature dish in many punjabi restaurants.

Punjabi-Recipes.com team wishes all our viewers a very Happy Festive Season !!!

How to make punjabi chole, chick pea curry at home.

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