Chole Recipe | Easy Amritsari Chole Recipe

Amritsari Chole is a popular and delicious North Indian dish that brings the authentic flavors of Punjab straight to your plate. The name "Amritsari" comes from the vibrant city of Amritsar, known for its flavorful food and warm hospitality. Amritsari Chole is perfect for serving with fluffy bhature, naan, or steamed rice, making it an ideal choice for lunch, dinner, or festive occasions. In this Amritsari Chole Recipe, I’ll guide you through the step-by-step process to make authentic Amritsari Chole at home. From soaking the chickpeas overnight to preparing the perfect spice mix, you’ll learn all the tips and tricks to create a dish that’s bursting with flavor.

About Amritsari Chole Recipe

Amritsari Chole is a popular and delicious North Indian dish that brings the authentic flavors of Punjab straight to your plate. Made with tender chickpeas simmered in a rich and spicy gravy, this dish is loved for its bold taste and comforting aroma.

It’s easy to make and uses ingredients that are commonly available in most kitchens. This recipe uses a blend of aromatic spices like cumin, coriander, and garam masala, which are cooked with onions, tomatoes, and ginger-garlic paste to create a thick and flavorful sauce. A pinch of dried mango powder or anardana (pomegranate seeds) adds a tangy twist that takes the taste to the next level.

Once you try this recipe, you’ll understand why it’s a favorite in Indian households and restaurants alike. Get ready to dive into the world of mouthwatering spices and enjoy the magic of Amritsari Chole.

Punjabi Chole Recipe and Amritsari Chole Recipe Difference

1. Soaking and Cooking
Both recipes start with soaking dried chickpeas overnight. However, Amritsari Chole adds a twist during cooking by using tea leaves tied in a cloth or a piece of dried amla (Indian gooseberry). These ingredients give the chickpeas a dark, rich color and a slight smoky flavor.

Punjabi Chole skips this step and focuses on soft, perfectly cooked chickpeas without altering their natural color.

2. Spices Used
The spice mix is where the two dishes take different paths. Amritsari Chole uses a bold blend of spices, including black cardamom, cloves, cinnamon, and dried mango powder (amchur) or anardana (pomegranate seeds) for a tangy and slightly sour flavor.

Punjabi Chole has a simpler spice profile, using garam masala, cumin, and coriander, focusing more on balanced earthy and spicy notes.

3. Gravy Base
Both dishes have a base of onions, tomatoes, and ginger-garlic paste, but Amritsari Chole often includes an extra layer of richness. Sometimes, ghee or butter is used, and the spices are roasted longer to deepen the flavor.

Punjabi Chole is typically lighter, with a quicker gravy preparation, focusing on the natural flavors of the ingredients.

4. Tangy Flavor
Amritsari Chole emphasizes tanginess by adding more amchur, anardana, or even lemon juice. This gives the dish its signature sharp flavor.

Punjabi Chole has a milder tanginess, often relying on the tomatoes in the gravy for a subtle sour taste.

5. Serving Style
Amritsari Chole is usually served with fluffy bhature or kulcha, as it’s a richer, spicier dish.

Punjabi Chole is versatile and pairs well with roti, naan, or rice, offering a more balanced, everyday flavor.

Each recipe has its charm, and choosing one depends on the flavors you prefer.

Amritsari Chole Recipe Step by Step Details

Amritsari Chole is a classic Punjabi dish known for its rich, spicy, and tangy flavors. In this step-by-step guide, you’ll learn how to soak and cook the chickpeas, prepare the gravy, and bring everything together perfectly. Follow along to make this delicious and hearty Amritsari Chole at home, just like they do in Punjab.

Soak and Cook Chickpeas

Step 1:- Place the dried chickpeas in a large bowl. Rinse them thoroughly under running water to remove any dirt or impurities. Swirl them around with your hand, then drain the water. Repeat this 2-3 times until the water runs clear.

Step 2:- Add enough water to the bowl to cover the chickpeas completely. Use about 3-4 times the amount of water as chickpeas since they will swell as they soak. Leave the chickpeas to soak for at least 8 hours or overnight. Soaking helps soften them and reduces cooking time.

Step 3:- Once soaked, the chickpeas will almost double in size. Drain the soaking water and rinse the chickpeas under fresh water. This helps remove any remaining starch or anti-nutrients.

Step 4:- Place the soaked chickpeas in a pressure cooker or large pot. Add 5-6 cups of water, 1 black tea bag (or 1 tsp of tea leaves tied in a cloth), 2 black cardamoms, and 1 bay leaf. The tea adds a rich, dark color, and the spices enhance the flavor.

Step 5:- Using a Pressure Cooker: Cook the chickpeas for 5-6 whistles over medium heat. Once done, let the pressure release naturally before opening.

Using a Pot: Simmer the chickpeas on medium heat for 60-90 minutes, or until they are soft and can be mashed easily between your fingers.

Step 6:- Once cooked, remove the tea bag or cloth containing the tea leaves. Strain the chickpeas, but keep the cooking water aside. This flavorful liquid will be used to make the gravy.

Now your chickpeas are ready to be used in the recipe.

Prepare the Gravy

Step 7:- In a large pan or kadhai, heat 3 tablespoons of oil or ghee over medium heat. Ghee adds richness to the dish, but you can use oil if you prefer a lighter version.

Step 8:- Once the oil is hot, add 1 teaspoon of cumin seeds. Let them sizzle and turn golden brown. This releases their aroma and adds depth to the flavor of the gravy.

Step 9:- Add 2 medium-sized onions, finely chopped, to the pan. Stir well and cook for about 8-10 minutes until the onions turn golden brown. Keep stirring occasionally to prevent them from burning. Properly browned onions are key to a flavorful gravy.

Step 10:- Stir in 2 tablespoons of ginger-garlic paste. Cook for 2-3 minutes, stirring constantly, until the raw smell of the paste disappears. This step ensures the paste blends well with the onions.

Step 11:- Pour in 2 medium-sized tomatoes, pureed. Mix everything well and cook for 5-7 minutes. Stir occasionally until the oil starts to separate from the mixture. This indicates that the tomatoes are well-cooked and the base is ready.

Step 12:- Reduce the heat to low and add this spices, turmeric powder, red chili powder, coriander powder and Salt. Mix well to coat the onion-tomato mixture with the spices. Cook for 1-2 minutes, stirring constantly, to ensure the spices are roasted and aromatic.

Step 13:- If the mixture looks too thick or starts to stick, add 2-3 tablespoons of water and stir. Let the gravy simmer for 2-3 minutes, allowing the flavors to meld together.

Step 14:- Taste the gravy at this stage and adjust salt or spice levels as needed. Remember, the tanginess and final spices will be added later when the chickpeas are incorporated.

Now your rich and aromatic gravy is ready to welcome the boiled chickpeas! Proceed to combine and simmer for a perfectly flavorful Amritsari Chole dish.

Combine Chickpeas With Gravy

Step 15:- Once your gravy is ready, carefully add the cooked chickpeas to the pan. Make sure to include the chickpeas only at this stage, not the cooking water yet. Stir well to coat the chickpeas evenly with the flavorful gravy.

Step 16:- Gradually add about 2 cups of the reserved cooking water from the chickpeas to the pan. This water is packed with flavor from the tea bag and spices used during boiling. Adjust the quantity based on how thick or thin you want the final dish to be. Stir everything gently to mix.

Step 17:- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pan with a lid and let it simmer for 15-20 minutes. Stir occasionally to ensure the chickpeas absorb the flavors of the gravy and to prevent sticking.

Step 18:- To make the gravy thicker and creamier, use the back of a spoon or a masher to mash a few chickpeas directly in the pan. This adds body to the dish while keeping most of the chickpeas intact for texture.

Step 19:- Sprinkle 1 teaspoon of garam masala and 1 teaspoon of amchur (dried mango powder) or anardana (pomegranate seed powder) into the simmering mixture. Stir well to blend these final flavors into the dish. These spices give Amritsari Chole its tangy and aromatic finishing touch.

Step 20:- Taste the chole at this stage and adjust the salt, tanginess, or spice level as per your preference. If you want more tang, add a pinch of amchur or a squeeze of lemon juice.

Step 21:- Allow the dish to simmer uncovered for 2-3 more minutes so that the spices and flavors meld perfectly. If the gravy looks too thick, add a splash of water; if it’s too thin, simmer longer to reduce it.

Step 22:- Turn off the heat and garnish the chole with fresh coriander leaves. Serve hot with bhature, naan, kulcha, or steamed rice for a delicious and satisfying meal.

Enjoy your perfectly combined and flavorful Amritsari Chole.

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Expert Tips

Making the perfect Amritsari Chole requires a few simple tricks that can make a big difference. Follow these expert tips to make restaurant-style Amritsari Chole at home.

1. Soak Chickpeas Properly:- Always soak the chickpeas overnight or for at least 8 hours. This softens them, reduces cooking time, and ensures they cook evenly. For a quicker option, use canned chickpeas, but rinse them thoroughly before use.

2. Use Tea or Amla for Authentic Color:- Add a tea bag, tea leaves tied in a cloth, or a piece of dried amla (Indian gooseberry) while boiling the chickpeas. This gives the dish its signature dark brown color and adds a hint of smoky flavor. Remove these after boiling to avoid bitterness.

3. Don’t Skip the Tangy Spices:- Amchur (dried mango powder) and anardana (pomegranate seed powder) are key ingredients in Amritsari Chole. They provide the tangy flavor that makes this dish unique. If you don’t have them, use lemon juice or tamarind paste as substitutes.

4. Cook the Onions Perfectly:- When preparing the gravy, ensure the onions are sautéed until golden brown. This step adds depth and richness to the dish. Undercooked onions can make the gravy taste raw.

5. Blend Spices Well:- Roast the spices properly in oil or ghee when adding them to the gravy. This releases their essential oils and enhances the aroma. Be careful not to burn the spices, as it can make the dish taste bitter.

6. Use Chickpea Cooking Water:- Reserve the water used to boil the chickpeas and add it to the gravy. This water is full of flavor from the tea and spices, making the dish richer and more authentic.

7. Mash Some Chickpeas for Texture:- Mash a few chickpeas in the gravy to thicken it naturally. This creates a creamy consistency without adding extra ingredients like cream or flour.

8. Let the Flavors Develop:- Simmer the chickpeas in the gravy for at least 15-20 minutes. The longer the dish simmers, the better the flavors will blend. Low and slow cooking is key to achieving restaurant-style taste.

9. Balance the Spice and Tang:- Taste the dish before serving and adjust the salt, tanginess, or spice level. A well-balanced Amritsari Chole is spicy, tangy, and aromatic.

10. Garnish for a Final Touch:- Top the dish with freshly chopped coriander, thin ginger juliennes, or green chilies for extra flavor and presentation. Serve it hot for the best experience.

Follow these tips, and your Amritsari Chole will turn out delicious every time.

Nutritional Value

Amritsari Chole is not just delicious but also a nutritional powerhouse, offering a range of macro and micronutrients. Below is a detailed breakdown of the nutritional content per serving.

Nutrient	Amount per Serving	% Daily Value (based on a 2000-calorie diet)	Health Benefits
Calories	280 kcal	14%	Provides sufficient energy without being overly caloric.
Protein	11 g	22%	Supports muscle repair and growth; great for vegetarians.
Carbohydrates	40 g	13%	Complex carbs give long-lasting energy and aid digestion.
Dietary Fiber	10 g	40%	Promotes digestive health and helps control blood sugar levels.
Total Fat	9 g	14%	Includes healthy fats necessary for brain and cell health.
Saturated Fat	1.5 g	8%	Low in saturated fats, which supports heart health.
Cholesterol	0 mg	0%	A heart-friendly dish as it’s cholesterol-free.
Sodium	420 mg	18%	Moderately salted; helps maintain fluid balance but shouldn’t be overconsumed.
Potassium	500 mg	14%	Regulates muscle contractions and nerve signals while supporting heart function.
Calcium	50 mg	5%	Helps strengthen bones and teeth.
Iron	3 mg	17%	Crucial for red blood cell production and preventing fatigue.
Vitamin C	8 mg	10%	Boosts immunity and enhances iron absorption.
Vitamin A	200 IU	4%	Supports vision, skin health, and immune function.
Magnesium	40 mg	10%	Aids muscle and nerve function, as well as bone health.
Phosphorus	120 mg	12%	Important for healthy bones, teeth, and energy storage.
Zinc	1.2 mg	8%	Boosts immunity, aids in healing, and supports growth.
Vitamin B6	0.2 mg	12%	Helps in protein metabolism and red blood cell production.
Folate (B9)	150 mcg	38%	Essential for cell function, DNA repair, and preventing anemia.
Vitamin E	1 mg	7%	Acts as an antioxidant, protecting cells from damage.
Copper	0.3 mg	15%	Helps in iron absorption and boosts overall energy production.
Selenium	3 mcg	5%	Supports thyroid function and acts as an antioxidant.
Manganese	0.8 mg	35%	Contributes to bone health and helps metabolize carbohydrates and fats.

Key Health Highlights

High Fiber Content: With 40% of your daily fiber needs, this dish promotes digestive health and keeps you feeling full longer.
Rich in Plant-Based Protein: Perfect for vegetarians, providing essential amino acids when paired with rice or bread.
Packed with Micronutrients: High levels of iron, folate, and zinc support blood health, immunity, and metabolism.
Low in Saturated Fat and Cholesterol-Free: Great for maintaining heart health.
Antioxidant-Rich: Contains Vitamin C, Vitamin E, and manganese, which help fight free radicals and reduce inflammation.

Recipe Card

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Chole Recipe | Easy Amritsari Chole Recipe

Prep Time:- 8 hours. Cook Time :- 45 minutes. Total Time:- 8 hours 45 minutes Serving :- 5 people

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Ingredients

For Boiling Chickpeas:

1 ½ cups dried chickpeas (chole)
1 black tea bag or 1 tsp tea leaves tied in a cloth
2 black cardamoms
1 bay leaf
5-6 cups water
1 tsp salt

For Gravy:

2 medium onions, finely chopped
2 medium tomatoes, pureed
2 tbsp ginger-garlic paste
3 tbsp oil or ghee
1 tsp cumin seeds
1 tsp turmeric powder
1 ½ tsp red chili powder
2 tsp coriander powder
1 tsp garam masala
1 tsp amchur (dried mango powder) or 1 tsp anardana (powdered pomegranate seeds)
Salt to taste

Optional Garnish:

Fresh coriander leaves, chopped
Lemon wedges

Note: You can adjust the quantity of vegetables as per your preference. These quantities should be enough to serve approximately 5 people. Feel free to adjust the spice levels and flavors according to your taste preferences.

Step by Step Instructions

Soak and Cook Chickpeas

Soak chickpeas in water overnight (at least 8 hours).
Drain and rinse the chickpeas. Add them to a pressure cooker with tea bag, black cardamoms, bay leaf, and 5-6 cups of water.
Pressure cook for 5-6 whistles, or until chickpeas are soft. Remove the tea bag or cloth. Set the chickpeas and cooking water aside.

Prepare the Gravy:

Heat oil or ghee in a large pan. Add cumin seeds and let them sizzle.
Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until the raw smell disappears.
Add tomato puree and cook for 5-7 minutes until the oil separates from the mixture.

Add Spices:

Mix in turmeric, red chili powder, coriander powder, and salt. Stir well and cook for 1-2 minutes.

Combine Chickpeas with Gravy:

Add the boiled chickpeas and about 2 cups of the reserved cooking water to the gravy. Mix well.
Simmer for 15-20 minutes, allowing the chickpeas to soak up the flavors. Stir occasionally.

Finishing Touches:

Sprinkle garam masala and amchur (or anardana). Mix thoroughly and simmer for 2-3 more minutes.
Adjust the salt and tanginess as needed.

Serve:

Garnish with chopped coriander leaves and serve hot with bhature, naan, or steamed rice.

Enjoy the authentic flavors of Amritsari Chole at home.

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Store And Reheat

Storing and reheating Amritsari Chole is simple and helps you enjoy this delicious dish later without losing its flavor. With a few easy steps, you can store chole in the fridge for a few days or freeze it for longer use, ensuring it’s ready to be enjoyed whenever you want.

1. Cool the Chole Properly:- Before storing, allow the Amritsari Chole to cool down completely at room temperature. Storing hot food can create condensation, leading to excess water and spoilage.

2. Choose the Right Container:- Transfer the cooled chole to an airtight container. Use a container that’s the right size to minimize empty space and prevent air exposure, which can dry out the dish or affect its flavor.

3. Store in the Refrigerator:- If you plan to eat the chole within 3-4 days, store the container in the refrigerator. Make sure your fridge is set to 4°C (40°F) or below to keep the food fresh.

4. Freeze for Long-Term Storage:- For longer storage, freeze the chole. Divide it into smaller portions in freezer-safe containers or resealable freezer bags. Flatten the bags for easy stacking and quicker thawing. Frozen chole can last for up to 2-3 months.

Reheating

1. Thawing Frozen Chole:- If frozen, move the container to the refrigerator and let it thaw overnight. For quicker thawing, place the sealed container or bag in a bowl of cold water. Never thaw food at room temperature, as it may lead to bacterial growth.

2. Stovetop:- Transfer the chole to a pan or pot. Add a splash of water to adjust the consistency if the gravy has thickened during storage. Heat on medium-low heat, stirring occasionally, until the chole is heated through. Taste and adjust the seasoning, as flavors can mellow out after storage.

3. Microwave:- Place the chole in a microwave-safe bowl and cover it with a microwave-safe lid or plate to prevent splatters. Heat on medium power for 2-3 minutes, stirring halfway through. If it’s not hot enough, microwave in 1-minute intervals until fully reheated.

4. Avoid Overheating:- Reheat only the amount you plan to eat. Overheating repeatedly can dry out the chole or alter its taste. For best results, reheat gently to preserve its flavor and texture.

5. Freshen It Up:- Before serving reheated chole, garnish with freshly chopped coriander leaves or a squeeze of lemon juice to revive its flavor and aroma.

By following these steps, you can store and reheat Amritsari Chole while keeping it delicious and fresh.

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Conclusion

Amritsari Chole is a flavorful and wholesome dish that captures the essence of Punjab’s rich culinary heritage. This recipe combines tender chickpeas with a spicy, tangy gravy made using aromatic spices and traditional ingredients like amchur, anardana, and garam masala.

By following the simple steps of soaking and cooking the chickpeas, preparing the rich gravy, and blending everything together, you can create a dish that is bursting with authentic flavors. We’ve also shared expert tips to help you perfect the recipe, such as adding tea leaves for color, balancing the spice and tanginess, and thickening the gravy naturally.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Amritsari Chole turned out. We’re excited to hear about your experience and any creative twists you might add.

FAQs About Amritsari Chole

1. What is Amritsari Chole?
Amritsari Chole is a popular North Indian dish made with chickpeas (chole) cooked in a spicy and tangy gravy. It is flavored with traditional spices and originates from Amritsar, Punjab, known for its rich and bold cuisine.

2. How is Amritsari Chole different from regular Chole?
Amritsari Chole stands out because of its unique use of spices like anardana (dried pomegranate seeds) and amchur (dry mango powder), which give it a tangy kick. It is often darker in color, thanks to the addition of tea leaves or dried amla during cooking.

3. How do I make the gravy thick and flavorful?
You can thicken the gravy by mashing a small portion of the cooked chickpeas and stirring them back into the gravy. This creates a creamy texture while keeping it flavorful.

4. Can I make Amritsari Chole with canned chickpeas?
Yes, you can use canned chickpeas if you don’t have time to soak and boil dried ones. Simply rinse them well and skip the boiling step. The rest of the recipe remains the same.

5. How do I get the dark color in Amritsari Chole?
The dark color comes from boiling the chickpeas with tea bags, loose tea leaves tied in a cloth, or dried amla (Indian gooseberry). These also add a subtle depth of flavor.

6. How long can I store Amritsari Chole?
You can store Amritsari Chole in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it in portions for up to 2-3 months.

7. Is Amritsari Chole healthy?
Yes, it’s a healthy dish packed with plant-based protein, dietary fiber, and essential vitamins like iron and magnesium. It’s also low in saturated fat and cholesterol-free, making it a nutritious choice.

8. Can I adjust the spice level?
Absolutely! You can reduce or increase the amount of chili powder, green chilies, or garam masala based on your preference. If cooking for kids, keep the spices mild.

9. Can I make Amritsari Chole without onions and garlic?
Yes, you can skip onions and garlic if you prefer. Replace them with tomato puree and a pinch of hing (asafoetida) to maintain the flavor and richness.

10. What can I use instead of amchur or anardana?
If you don’t have amchur or anardana, you can use tamarind paste or lemon juice to achieve the tangy flavor. Adjust the quantity based on your taste preference.

These FAQs cover everything you need to know to cook and enjoy this delicious Punjabi dish.

Chole Recipe | Easy Amritsari Chole Recipe

About Amritsari Chole Recipe

Punjabi Chole Recipe and Amritsari Chole Recipe Difference