Amritsari Chole is a popular Punjabi curry that is often served as a side dish with Chole Bhature. A mix of chick peas cooked in various ingredients and tangy spices in a typical Punjabi style.
An authentic and traditional dish from the city of Amritsar, it is one of the most popular popular side dishes across the sub-continent. Commonly served with naan and rotis, this is one of the main ingredients of samosa chaat, another popular street food dish.
Amritsari Chole Recipe
A lip-smacking Punjabi dish that is easy to make at home.
Ingredients for Amritsari Chole
How to make Amritsari Chole
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Drain the chickpeas and rinse well.
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Drain again and transfer to a deep pan.
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Add some water, black tea bags and cardamoms.
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Place over medium flame and cook for until the chickpeas are soft. You can pressure cook the chickpeas for 5 to 6 whistles.
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Drain the chickpeas again, reserving about 2 to 3 cups of water.
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Discard the tea bags and cardamoms.
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Combine the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder and garam masala powder in a blender.
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Add about 1 to 1 1/2 cups of water and blend to a smooth paste.
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Heat a pan over medium flame.
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Add the chickpeas and the ground paste.
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Heat ghee in a small frying pan.
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Saute the onions and bay leaves until onions turn golden brown.
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Add tomatoes and saute well.
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Add this to the chickpeas along with the reserved water.
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Bring to a boil and cook till the gravy has very little water.
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Garnish with some chopped onions and coriander leaves.
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Remove and serve hot with rice, roti or naan.
This recipe was first published on Jun 30, 2013 and has been updated on Nov 11, 2020.
Praveen Kumar is the founder of Awesome Cuisine. He started Awesome Cuisine in 2008 to showcase the rich culinary heritage of India and also as a means to track his love for food. A Digital Marketer by profession and a foodie by passion, he has been involved in food ever since his school days.
