Traditional Amritsari Chole Recipe | Punjabi Chole Masala
A high protein Punjabi recipe with kabuli chana (white chickpeas) - soaked overnight (8 hours), tea bags, tablespoons ghee. Ready in 50 min, serves 3.
Curated byHarpreet Singh🇮🇳
Instructions
30 steps- 1
To begin with, the Amritsari Chole Recipe, first prep all the ingredients and keep them ready
- 2
Ensure the Kabuli Chana/ Chickpeas was soaked for 8 hours or overnight in water
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup) - 3
Add the soaked chana into the pressure cooker, add a teaspoon of salt and the tea bag
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup)black salt (kala namak)(1 teaspoon)salt - to taste - 4
Ensure the water level is at least 2 inches above the level
inch ginger - finely chopped(2)inch cinnamon stick (dalchini)(1) - 5
of chana
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup) - 6
Note: The addition of tea bag while cooking the chana, help give the Amritsari chole a lovely deep colour
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup) - 7
If you don't have tea bags, then you can make a small potli and add dark tea leaves into it and tiet it with a cotton thread and add it to the pressure cookerPressure cook the chickpeas/ kabuli chana for about 35 to 40 minutes on medium heat
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup)tea bags(1)coriander (dhania) leaves - as required - 8
There will be multiple rounds of whistles from the pressure cooker
- 9
After the first 15 minutes, turn the heat to low and continue pressure cook for the remaining time
- 10
Turn off the heat and allow the pressure to release naturally
- 11
In the meanwhile,we will make the Amritsari Chole Masala Powder
turmeric powder (haldi)(1/2 teaspoon) - 12
Preheat a skillet over medium heat; add all the spices and ingredients mentioned in the Chole Masala Powder section - coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, badi elaichi,red chillies, anardana seeds and black pepper corns
green chilli - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)black salt (kala namak)(1 teaspoon)coriander (dhania) leaves - as requiredinch cinnamon stick (dalchini)(1)cloves (laung)(5)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin (jeera) seeds(1 tablespoon)tablespoons coriander (dhania) seeds(2)dried anardana seeds (pomegranate seeds dried)(1 tablespoon)dry red chillies(5)whole black pepper corns(1 teaspoon) - 13
Roast all of them on medium high heat for about 5 minutes until you get a roasted aroma and the spices start getting a roasted colour
- 14
Ensure you keep stirring it while they are getting roasted - so they get roasted eventy from all sides
- 15
Once done, turn off the heat and allow it to cool a bit
- 16
Once cooled, add the roasted chole masala spices into a small jar of the mixer grinder and blend to make smooth powder
turmeric powder (haldi)(1/2 teaspoon) - 17
Keep the Amritsari chole masala powder aside
turmeric powder (haldi)(1/2 teaspoon) - 18
Final step is to bring all the masala together
- 19
Add 2 tablespoons of ghee to a preheated pan over medium heat; add the onion, ginger and saute until the onion softens
tablespoons ghee(3)onion - finely chopped(1)inch ginger - finely chopped(2)tablespoons coriander (dhania) seeds(2) - 20
Once the onion softens, add the dry Amritsari chole masala, chopped tomatoes, turmeric powder and kala namak and saute the tomatoes until it becomes mushy and soft
onion - finely chopped(1)green chilli - finely chopped(1)inch ginger - finely chopped(2)tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon) - 21
Once the tomatoes are soft
tomato - finely chopped(1) - 22
Add the cooked kabuli chana/ chickpeas into the chole masala
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup) - 23
Stir well to combine
- 24
Cover the pan and simmer the Amritsari Chole Masala for a good 15 minutes
- 25
After 15 minutes of simmering, keep the pan uncovered and cook it open until the Amritsari chole masala has a thick gravy consistency
- 26
Mash a few chana a little to make it a thick gravy if required
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup)coriander (dhania) leaves - as required - 27
Check the salt at this stage and add more if required
black salt (kala namak)(1 teaspoon)salt - to tastecoriander (dhania) leaves - as required - 28
Once done, add the remaining 1 tablespoon of ghee and give it a brisk boil for a minute and turn off the heat
tablespoons ghee(3) - 29
Finally garnish with coriander leaves and serve hot
coriander (dhania) leaves - as requiredtablespoons coriander (dhania) seeds(2) - 30
Serve the Amritsari Chole along with Bhatura, Puri, or Kulcha and pair it along with lacha pyaz, boondi raita and some green chillies by the side for a special weekend lunch
green chilli - finely chopped(1)dry red chillies(5)
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Traditional Amritsari Chole Recipe | Punjabi Chole Masala
A high protein Punjabi recipe with kabuli chana (white chickpeas) - soaked overnight (8 hours), tea bags, tablespoons ghee. Ready in 50 min, serves 3.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
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Directions
30 steps- 1
To begin with, the Amritsari Chole Recipe, first prep all the ingredients and keep them ready
- 2
Ensure the Kabuli Chana/ Chickpeas was soaked for 8 hours or overnight in water
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup) - 3
Add the soaked chana into the pressure cooker, add a teaspoon of salt and the tea bag
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup)black salt (kala namak)(1 teaspoon)salt - to taste - 4
Ensure the water level is at least 2 inches above the level
inch ginger - finely chopped(2)inch cinnamon stick (dalchini)(1) - 5
of chana
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup) - 6
Note: The addition of tea bag while cooking the chana, help give the Amritsari chole a lovely deep colour
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup) - 7
If you don't have tea bags, then you can make a small potli and add dark tea leaves into it and tiet it with a cotton thread and add it to the pressure cookerPressure cook the chickpeas/ kabuli chana for about 35 to 40 minutes on medium heat
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup)tea bags(1)coriander (dhania) leaves - as required - 8
There will be multiple rounds of whistles from the pressure cooker
- 9
After the first 15 minutes, turn the heat to low and continue pressure cook for the remaining time
- 10
Turn off the heat and allow the pressure to release naturally
- 11
In the meanwhile,we will make the Amritsari Chole Masala Powder
turmeric powder (haldi)(1/2 teaspoon) - 12
Preheat a skillet over medium heat; add all the spices and ingredients mentioned in the Chole Masala Powder section - coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, badi elaichi,red chillies, anardana seeds and black pepper corns
green chilli - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)black salt (kala namak)(1 teaspoon)coriander (dhania) leaves - as requiredinch cinnamon stick (dalchini)(1)cloves (laung)(5)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin (jeera) seeds(1 tablespoon)tablespoons coriander (dhania) seeds(2)dried anardana seeds (pomegranate seeds dried)(1 tablespoon)dry red chillies(5)whole black pepper corns(1 teaspoon) - 13
Roast all of them on medium high heat for about 5 minutes until you get a roasted aroma and the spices start getting a roasted colour
- 14
Ensure you keep stirring it while they are getting roasted - so they get roasted eventy from all sides
- 15
Once done, turn off the heat and allow it to cool a bit
- 16
Once cooled, add the roasted chole masala spices into a small jar of the mixer grinder and blend to make smooth powder
turmeric powder (haldi)(1/2 teaspoon) - 17
Keep the Amritsari chole masala powder aside
turmeric powder (haldi)(1/2 teaspoon) - 18
Final step is to bring all the masala together
- 19
Add 2 tablespoons of ghee to a preheated pan over medium heat; add the onion, ginger and saute until the onion softens
tablespoons ghee(3)onion - finely chopped(1)inch ginger - finely chopped(2)tablespoons coriander (dhania) seeds(2) - 20
Once the onion softens, add the dry Amritsari chole masala, chopped tomatoes, turmeric powder and kala namak and saute the tomatoes until it becomes mushy and soft
onion - finely chopped(1)green chilli - finely chopped(1)inch ginger - finely chopped(2)tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon) - 21
Once the tomatoes are soft
tomato - finely chopped(1) - 22
Add the cooked kabuli chana/ chickpeas into the chole masala
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup) - 23
Stir well to combine
- 24
Cover the pan and simmer the Amritsari Chole Masala for a good 15 minutes
- 25
After 15 minutes of simmering, keep the pan uncovered and cook it open until the Amritsari chole masala has a thick gravy consistency
- 26
Mash a few chana a little to make it a thick gravy if required
kabuli chana (white chickpeas) - soaked overnight (8 hours)(1 cup)coriander (dhania) leaves - as required - 27
Check the salt at this stage and add more if required
black salt (kala namak)(1 teaspoon)salt - to tastecoriander (dhania) leaves - as required - 28
Once done, add the remaining 1 tablespoon of ghee and give it a brisk boil for a minute and turn off the heat
tablespoons ghee(3) - 29
Finally garnish with coriander leaves and serve hot
coriander (dhania) leaves - as requiredtablespoons coriander (dhania) seeds(2) - 30
Serve the Amritsari Chole along with Bhatura, Puri, or Kulcha and pair it along with lacha pyaz, boondi raita and some green chillies by the side for a special weekend lunch
green chilli - finely chopped(1)dry red chillies(5)
Rate this recipe
