Easiest Way to Prepare Appetizing Amritsari Chhole / Punjabi Style Chickpeas Gravy

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Easiest Way to Prepare 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 Punjabi style chickpea curry.

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

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

Prepare 1 and 1/2 cup of chhole / chickpeas.
It’s 4 cups of water (to soak chickpeas overnight).
It’s Pinch of soda powder - to add before soaking (optional).
It’s 1 tsp of Salt.
It’s of Ingredients For Masala Potli (bag/bundle of spices).
You need 1 piece of fine markin cloth/cotton white cloth to make small bag.
Prepare 1/2 inch of cinnamon stick.
You need 1 of black cardamom.
You need 6-8 of black pepper corns.
It’s 1 tbsp of tea (regular tea).
It’s 2 of bay leaves.
It’s 1-2 of whole red chillies.
It’s 1 piece of mace.
You need of Ingredients for gravy.
You need 3-4 tbsp of ghee / generous amount.
It’s 2 tbsp of mustard oil.
It’s 2 of large onion (very finely chopped).
Prepare 6 of garlic peeled and crushed.
It’s 2 inch of ginger crushed.
It’s 1 of large tomato (finely chopped and reseeded).
It’s 2 tbsp of coriander powder.
It’s 1/2 tsp of turmeric.
It’s 4-5 of cloves.
You need 6-8 of black pepper.
It’s 1 tbsp of dried pomegranate seeds / Anardana (coarsely ground and this is must).
You need 1 tsp of ginger powder.
It’s 1 tsp of amchur/ dry mango powder (optional).
Prepare 1 tbsp of tamarind or 1 chunk of tamarind soaked in water.
It’s 1 tbsp of red chilli powder.
It’s 2 of green chillies chopped / slitted.
You need Pinch of asafoetida powder.
It’s 1 tsp of cumin seeds.
It’s 1 tsp of caraway seeds / Shahjeera (optional).
Prepare of For garnishing.
It’s as needed of Onion rings, coriander leaves, ginger julienne.

Normally in the Punjab this chickpea curry would be served with a round fried bread called Bhature (Chole Bhature) but you can also eat it with naan, chapati or rice.

The use of teabags in this recipe is to substitute dried pomegranate seeds which are difficult to source so using black tea either wrapped in.

Instant pot Amritsari Punjabi Chole recipe without onion, garlic, but same authentic flavors and deep color derived from four unique recipe enhancements.

The authentic Amritsari Punjabi Chole recipe requires onion and garlic, however several people do not use onion or garlic in their meal preparations.

Amritsari Chhole / Punjabi Style Chickpeas Gravy step by step

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..
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..
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..
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..
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..
Fry on medium heat and finely chopped tomato, fry tomatoes for 3-4 minutes.
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..
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).
Now add Chhole/chickpeas and mix them nicely and keep stirring for 5 minutes.
Add water now and cook on high flame for few minutes.
When you see bubbles / starts to boil add pomegranate seeds and soaked tamarind..
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.
Now cover the lid and simmer on low heat for 5 minutes..
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 !!!

This Punjabi Chana Masala or Chole Masala is an authentic North Indian style Chickpea Curry made with white chickpeas, freshly powdered Chana Masala is a popular Indian dish of white chickpeas in a spicy and tangy gravy.

In North India, chana masala is called as 'chole masala' or simply 'chole'.