About Amritsari Chole
Many people confuse Amritsari Chole with the Pindi Chole. I would say, yes, they are similar in a lot of aspects. But one major difference between the two is that while Amritsari Chole belongs to its namesake city in Punjab, India; Pindi Chole is believed to have its origin in Rawalpindi, Pakistan. The recipe of Amritsari Chole was one of the most requested recipes since the day I had shared my Garlic Naan recipe. So, I finally decided to work on it and post it here. After all, everyone has the right to know the recipe of a dish so robust and delicious. I’m sure once you try this Amritsari Chole, you will be wanting to finish the whole thing at once and crave for more at the very same time! Same like one of the very popular Indian sayings about tasty food, “pet bhar gaya, par mann nahi,” meaning “stomach is full, but the heart isn’t.”
More on this Amritsari Chole
To bring the best out in my recipes, I always try and use really good quality ingredients. Just like the organic chickpeas that I have used in the preparation of this Amritsari Chole. As compared to the regular ones, these definitely bring a better flavor in the dish. A lot of people ask me about the addition of baking soda while cooking the chickpeas. I add it on occasions because it makes this legume melt-in-mouth after it is cooked. Just imagine this scenario! Won’t it be awesome to get that feeling while eating? Also, about whether to use a pressure cooker or a pan to cook the chickpeas. To this, my advice will be to opt for the pressure cooker as the chickpeas will cook faster in it versus the pan. So, your overall time of cooking the entire dish will decrease too. The most obvious accompaniments with the Amritsari Chole are kulcha, Bhatura or Butter Naan. Then comes the next list which comprise of a simple, homely Jeera Rice, steamed rice or crisp aloo tikki. You can directly refer to this recipe of Aloo Tikki Chole to know how to jazz-up the chole.
Soaking Chickpeas
To cook legumes like chickpeas (chole) or kidney beans (rajma) in an easier way, it is best to soak them overnight or essentially for about 8 hours. This procedure of soaking the legumes will also reduce the phytic acid in them, which is responsible for flatulence and bloating in the human body. But what if you miss out on soaking the chickpeas or beans? Don’t worry. Just add the legumes to a bowl of boiled hot water, cover and keep it for 1 to 2 hours. This way also works well in speeding up the cooking process.
How to make Amritsari Chole
Cook Chickpeas
- Rinse 1 cup dried chickpeas a few times and soak in 3 cups water overnight or for 8 to 9 hours. Later, drain the water and rinse the chickpeas in fresh water twice. Drain all of the water and set aside.
- You need to now cook the chickpeas. Here, I have pressure cooked the chickpeas in an instant pot, but you can also cook them in a stove-top pressure cooker. Transfer the soaked chickpeas to your instant pot or a 3 litre stovetop pressure cooker. Add the following ingredients:
1 inch cinnamon 2 black cardamoms 3 cloves 1 tej patta 1 teaspoon crushed ginger or ginger paste 2 to 3 dried Indian gooseberry (amla) pieces – optional or swap with 1 black tea bag or 1 teaspoon black tea powder or leaves tied tightly in a muslin. ½ teaspoon black salt or regular salt
Amla gives a dark color to the chickpeas. But, you can use a black tea bag or tea powder tied in muslin instead. The chole will get a nice dark color of the black tea leaves. Tip 1: While boiling the chickpeas, if you add a pinch of baking soda, it makes them melt-in-mouth when they get cooked. Tip 2: If possible use a stovetop pressure cooker or the instant pot for cooking the chickpeas, as in a pan they take a longer time. 3. Add 3 cups water. 4. For stovetop pressure cooker, cook the chickpeas for 12 to 15 minutes or more if needed on medium heat. For instant pot, cook on high pressure for 25 to 30 minutes. Wait until the pressure settles naturally in either the stovetop pressure cooker or instant pot. Then only remove the lid. The chickpeas should be completely cooked and softened. Now do either of the following:
Make Onion-Tomato Masala
- In a pan, heat 2 to 3 tablespoons oil and add ½ cup finely chopped onions.
- Sauté the onions stirring often on medium-low heat.
- Sauté until they become golden.
- Now, add 1 cup finely chopped tomatoes (tightly packed) and 1 teaspoon finely chopped ginger.
- Sauté until the tomatoes soften and become pulpy. You should see oil releasing from the sides of the sautéed onion-tomato mixture base.
Make Amritsari Chole
- Add the cooked chickpeas.
- Mix thoroughly to an even mixture.
- Add all the spice powders one by one:
1 teaspoon Kashmiri red chili powder or ½ teaspoon cayenne or red chili powder 1 teaspoon cumin powder 1 teaspoon fennel powder 1 teaspoon coriander powder 1 teaspoon dried mango powder or pomegranate powder ½ teaspoon garam masala powder
- Mix and sauté for 1 to 2 minutes.
- Add 1 cup stock of the cooked chickpeas stock or 1 cup water, 2 to 3 slit green chilies and salt as required.
- Mix well to get an even curry and simmer till the gravy thickens a bit. You don’t want a watery or runny gravy. Mash a few chickpeas to thicken the consistency. Check the taste and adjust the spices and seasonings as per your taste preferences.
- Garnish with some ginger juliennes and serve Amritsari Chole hot. You can also garnish with coriander leaves. Add a side of thinly sliced or chopped onions and lemon wedges. Amritsari Chole goes well with poori, bhatura, roti or naan. You can also enjoy the curry with steamed rice or cumin rice or ghee rice.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chole Recipe | Authentic Punjabi Chole Masala Kala Chana Recipe Kadala Curry | Kadala Kari Chana Chaat (White Chickpea Chaat Snack) This Amritsari Chole from the archives first was published on December 2012. It has been updated and republished May 2022.
title: “Amritsari Chole " ShowToc: true date: “2024-10-03” author: “Kristen Smart”
About Amritsari Chole
Many people confuse Amritsari Chole with the Pindi Chole. I would say, yes, they are similar in a lot of aspects. But one major difference between the two is that while Amritsari Chole belongs to its namesake city in Punjab, India; Pindi Chole is believed to have its origin in Rawalpindi, Pakistan. The recipe of Amritsari Chole was one of the most requested recipes since the day I had shared my Garlic Naan recipe. So, I finally decided to work on it and post it here. After all, everyone has the right to know the recipe of a dish so robust and delicious. I’m sure once you try this Amritsari Chole, you will be wanting to finish the whole thing at once and crave for more at the very same time! Same like one of the very popular Indian sayings about tasty food, “pet bhar gaya, par mann nahi,” meaning “stomach is full, but the heart isn’t.”
More on this Amritsari Chole
To bring the best out in my recipes, I always try and use really good quality ingredients. Just like the organic chickpeas that I have used in the preparation of this Amritsari Chole. As compared to the regular ones, these definitely bring a better flavor in the dish. A lot of people ask me about the addition of baking soda while cooking the chickpeas. I add it on occasions because it makes this legume melt-in-mouth after it is cooked. Just imagine this scenario! Won’t it be awesome to get that feeling while eating? Also, about whether to use a pressure cooker or a pan to cook the chickpeas. To this, my advice will be to opt for the pressure cooker as the chickpeas will cook faster in it versus the pan. So, your overall time of cooking the entire dish will decrease too. The most obvious accompaniments with the Amritsari Chole are kulcha, Bhatura or Butter Naan. Then comes the next list which comprise of a simple, homely Jeera Rice, steamed rice or crisp aloo tikki. You can directly refer to this recipe of Aloo Tikki Chole to know how to jazz-up the chole.
Soaking Chickpeas
To cook legumes like chickpeas (chole) or kidney beans (rajma) in an easier way, it is best to soak them overnight or essentially for about 8 hours. This procedure of soaking the legumes will also reduce the phytic acid in them, which is responsible for flatulence and bloating in the human body. But what if you miss out on soaking the chickpeas or beans? Don’t worry. Just add the legumes to a bowl of boiled hot water, cover and keep it for 1 to 2 hours. This way also works well in speeding up the cooking process.
How to make Amritsari Chole
Cook Chickpeas
- Rinse 1 cup dried chickpeas a few times and soak in 3 cups water overnight or for 8 to 9 hours. Later, drain the water and rinse the chickpeas in fresh water twice. Drain all of the water and set aside.
- You need to now cook the chickpeas. Here, I have pressure cooked the chickpeas in an instant pot, but you can also cook them in a stove-top pressure cooker. Transfer the soaked chickpeas to your instant pot or a 3 litre stovetop pressure cooker. Add the following ingredients:
1 inch cinnamon 2 black cardamoms 3 cloves 1 tej patta 1 teaspoon crushed ginger or ginger paste 2 to 3 dried Indian gooseberry (amla) pieces – optional or swap with 1 black tea bag or 1 teaspoon black tea powder or leaves tied tightly in a muslin. ½ teaspoon black salt or regular salt
Amla gives a dark color to the chickpeas. But, you can use a black tea bag or tea powder tied in muslin instead. The chole will get a nice dark color of the black tea leaves. Tip 1: While boiling the chickpeas, if you add a pinch of baking soda, it makes them melt-in-mouth when they get cooked. Tip 2: If possible use a stovetop pressure cooker or the instant pot for cooking the chickpeas, as in a pan they take a longer time. 3. Add 3 cups water. 4. For stovetop pressure cooker, cook the chickpeas for 12 to 15 minutes or more if needed on medium heat. For instant pot, cook on high pressure for 25 to 30 minutes. Wait until the pressure settles naturally in either the stovetop pressure cooker or instant pot. Then only remove the lid. The chickpeas should be completely cooked and softened. Now do either of the following:
Make Onion-Tomato Masala
- In a pan, heat 2 to 3 tablespoons oil and add ½ cup finely chopped onions.
- Sauté the onions stirring often on medium-low heat.
- Sauté until they become golden.
- Now, add 1 cup finely chopped tomatoes (tightly packed) and 1 teaspoon finely chopped ginger.
- Sauté until the tomatoes soften and become pulpy. You should see oil releasing from the sides of the sautéed onion-tomato mixture base.
Make Amritsari Chole
- Add the cooked chickpeas.
- Mix thoroughly to an even mixture.
- Add all the spice powders one by one:
1 teaspoon Kashmiri red chili powder or ½ teaspoon cayenne or red chili powder 1 teaspoon cumin powder 1 teaspoon fennel powder 1 teaspoon coriander powder 1 teaspoon dried mango powder or pomegranate powder ½ teaspoon garam masala powder
- Mix and sauté for 1 to 2 minutes.
- Add 1 cup stock of the cooked chickpeas stock or 1 cup water, 2 to 3 slit green chilies and salt as required.
- Mix well to get an even curry and simmer till the gravy thickens a bit. You don’t want a watery or runny gravy. Mash a few chickpeas to thicken the consistency. Check the taste and adjust the spices and seasonings as per your taste preferences.
- Garnish with some ginger juliennes and serve Amritsari Chole hot. You can also garnish with coriander leaves. Add a side of thinly sliced or chopped onions and lemon wedges. Amritsari Chole goes well with poori, bhatura, roti or naan. You can also enjoy the curry with steamed rice or cumin rice or ghee rice.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chole Recipe | Authentic Punjabi Chole Masala Kala Chana Recipe Kadala Curry | Kadala Kari Chana Chaat (White Chickpea Chaat Snack) This Amritsari Chole from the archives first was published on December 2012. It has been updated and republished May 2022.
