- Use boiled tea water as it’s more convenient. Just add water and tea to a saucepan, bring it to a boil then simmer for 3-4 mins. Strain this water and add it to the chickpeas while boiling
- Cook masala in ghee (clarified butter), it tastes better
- The whole spice mix can also be prepared in advance and stored in an air-tight container
- Try and use freshly made ginger-garlic paste for this recipe.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 10 mins, Cooking – 50 mins, Total – 60 mins.
- Chickpea (Chole) – 1 cup (soaked over night or 7-8 hours)
- Tea – 2 tsp
- Black Cardamom – 2
- Green Cardamom – 2
- Bay Leaf – 2
- Cloves – 4
- Cinnamon – 1/2 stick
- Black Peppercorn – 1/2 tsp
- Coriander Seeds – 2 tsp
- Cumin Seeds – 1 tsp
- Fennel Seeds – 1 tsp
- Pomegranate Seeds (Anardana Seeds) – 1 tsp
- Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
- Kashmiri Red Chilli Powder – 1/2 tsp
- Onion – 1 medium (finely chopped)
- Tomatoes – 2 medium (blend to a smooth paste)
- Green Chili – 4 (finely chopped)
- Ginger-Garlic Paste – 1 tbsp
- Ghee (Clarified Butter) – 3 tbsp
- Water – 3 cups or as required
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Amritsari Chole:
- Add 2.5 cups of water and tea to a saucepan, bring it to a boil and simmer for 3-4 mins
- Meanwhile thoroughly rinse chickpea and add to a pressure cooker along with salt. Strain the boiled tea water through a sieve and add it to the pressure cooker
- Cook on high flame until first whistle blows then cook on low flame for about 25 mins, don’t worry on the whistles at this time
- While chickpeas are cooking, heat a pan and add black cardamom, green cardamom, bay leaves, cloves, cinnamon stick, black peppercorns, coriander seeds, cumin seeds, fennel seeds & pomegranate seeds. Dry roast on low flame until fragrant. Now add dried fenugreek leaves, roast for a few more seconds. Turn off the flame and transfer to a plate to cool down. Once it’s cool, grind the spices to a fine powder. Keep aside the whole spice mix
- Now heat ghee in a pan. Add ginger-garlic paste, saute until fragrant
- Add onions and green chilies, saute until golden brown
- Add ground spice mix and kashmiri red chili powder. Mix and cook on a low flame until fragrant
- Add tomato paste and cook until ghee starts to separate
- Add cooked chickpeas to the masala and mix well. Add 1/2 cup water and mash a few chickpeas to get the nice texture, bring it to a boil. Cook covered for 15 mins on a medium-low flame, stirring occasionally
- After 15 mins cook uncovered for 5 mins, at this stage add more water if it looks too dry
- Turn off the flame and your Amritsari Chole is ready, garnish with green chili or julienned ginger while serving.