Amritsari Chole Recipe
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Amritsari Chole Recipe


Amritsari Chole Recipe

Treat your family with Amritsari Chole Kulche. Follow this easy Amritsari Chole recipe with photos and step by step guide!

How to make Amritsari Chole

Step 1 Add water to soaked chickpeas with black tea bags and cardamoms

To make this delicious Amritsari Chole at home, you can start with preparing chickpeas. Drain the soaked chickpeas (8-10 hours) and rinse well. Drain again and transfer to a deep pan. Add some water, black tea bags and cardamoms.

Step 2 Simmer the chickpeas until soft

Place over medium flame and simmer for 30 to 40 minutes until the chickpeas are soft enough. Drain the chickpeas again, reserving about 2 to 3 cups of water. Discard the tea bags and cardamoms.

Step 3 Add spices in a blender and grind to make a smooth paste

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. Grind all these ingredients together. Add about 1 to 1 1/2 cups of water and blend into a smooth paste.

Step 4 Add chickpeas and spice paste to sauteed onions and tomatoes, cook well

Then heat a pan over medium flame. Add the chickpeas and the ground paste. Mix well and keep aside. Heat ghee in a small frying pan. Saute the onions and bay leaves until onions turn golden brown. Add tomatoes and saute well. Add this to the chickpeas along with the reserved water. Remove and serve hot with rice, roti or naan. Bring to a boil and cook till the gravy has very little water. Your Amritsari Chole is ready. Garnish with some chopped onions and coriander leaves.

Ingredients of Amritsari Chole

  • 4 Servings
  • 500 gm chickpeas
  • 4 onion
  • 10 black cardamom
  • 2 teaspoon dry mango powder
  • 3 tablespoon garlic paste
  • salt as required
  • 1 bunch coriander leaves
  • 3 teaspoon cumin
  • 2 tablespoon garam masala powder
  • 4 tablespoon coriander powder
  • 3 tea bags
  • 6 tomato
  • 4 teaspoon pomegranate seeds
  • 3 tablespoon ginger paste
  • 6 green chilli
  • 4 tablespoon ghee
  • 2 tablespoon red chilli
  • 2 teaspoon turmeric
  • 4 bay leaf
  • 6 cup water