Amritsari Chole, a vibrant and flavourful chickpea curry, is a culinary jewel of Amritsar, Punjab. This iconic dish is renowned for its rich, tangy, and subtly spicy taste, a symphony of aromatic spices that dance on your palate. Forget complicated recipes; this version simplifies the process while retaining the authentic Amritsari essence. We’ve created a delicious, easy-to-follow recipe, perfect for both novice cooks and seasoned chefs alike, that skips the onion and garlic, making it a versatile option for various dietary preferences. This recipe guarantees a restaurant-quality Chole experience right in your own kitchen.
Prepare to be amazed by the depth of flavour achieved without the usual suspects. This easy Amritsari Chole recipe focuses on the fundamental spices and techniques that make this dish legendary. Get ready to embark on a culinary journey as we guide you through each step, ensuring a perfectly spiced and incredibly flavorful chickpea curry that will transport you to the bustling streets of Amritsar. Let's get started!
Tools Needed
- Cooker
- Mixer jar
- Pan
Ingredients
- Chickpeas (soaked overnight): 250 grams
- Water
- Cinnamon stick: 1 inch
- Cloves: 5-6
- Black peppercorns: 10-12
- Cardamom (big): 1
- Salt
- Amla powder: 1/2 teaspoon
- Turmeric powder: 1/2 teaspoon
- Tomatoes: 4
- Carrot: 1
- Oil: 9 tablespoons
- Cumin seeds: 1 teaspoon
- Bay leaves: 3
- Ginger-chilli paste: 1 teaspoon
- Asafoetida: 1/4 teaspoon
- Celery seeds: 1/4 teaspoon
- Chole masala: 2-3 tablespoons
- Green chillies: 4-5
- Green coriander
- Lemon
- Green chutney
- Papad
- Coriander powder
- Cumin powder
Step-by-Step Instructions
Step 1. Pressure Cook the Chickpeas and Vegetables
- Put soaked chickpeas in the cooker with enough water, cinnamon, cloves, peppercorns, cardamom, salt, amla powder, and turmeric powder. Cook until 4-5 whistles.
- Cut tomatoes and carrots into small pieces. Add them to the cooker with some water and cook until 2 whistles.
Step 2. Prepare and Cook the Gravy
- Let the tomatoes and carrots cool completely, then grind them into a fine puree.
- Heat oil in a pan. Add cumin seeds, bay leaves, ginger-chilli paste, asafoetida, and celery seeds. Fry briefly.
- Add the tomato puree, salt, and chole masala to the pan. Mix well and cook until the oil starts separating from the gravy, stirring occasionally.
Step 3. Combine and Simmer
- Add the cooked chickpeas to the gravy and mix well.
- Cover and cook on low flame for 5-7 minutes, stirring occasionally.
Step 4. Finish and Garnish
- Heat 1 tablespoon of oil. Add asafoetida, ginger juliennes, and green chillies. Fry briefly and add to the chole.
- Add green coriander and mix well.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- If you don't have amla powder, you can use amla betel nut.
- Adding carrots to the gravy makes it tastier.
- Fry green chillies with salt, coriander, cumin, and turmeric powder for a delicious side dish.
Nutrition
- N/A
FAQs
1. Can I use canned chickpeas instead of dried?
Yes, canned chickpeas work well, but rinse them thoroughly before using. Just reduce the cooking time significantly.
2. How can I make the chole spicier?
Add more red chili powder or a few green chilies to adjust the spice level to your preference.
3. What can I serve Amritsari Chole with?
Amritsari Chole is traditionally served with Bhatura (fried bread) or Kulcha (leavened bread). You can also enjoy it with rice or roti.
Enjoy your delicious, homemade Amritsari Chole! This recipe delivers authentic flavour without the fuss, proving that simple ingredients can create extraordinary results. Now go forth and impress your friends and family with this flavourful and satisfying dish!