Introduction:

 

Hey there, fellow food enthusiasts! Today, I’m excited to share with you one of my all-time favorite recipes: Authentic Amritsari Chole. But before we dive into the culinary details, let me take you on a little journey down memory lane.

 

I vividly remember the first time I tasted this dish during a trip to the vibrant streets of Amritsar. The aroma of spices wafting through the air, the bustling sounds of the market, and the warmth of the locals' hospitality—all of it made the experience unforgettable. Since then, I've been on a quest to recreate that magical flavor in my own kitchen.

 

Now, let’s embark on this flavorful adventure together!

 

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Ingredients:

 

• 5 Bay leaves
• 3 sticks Cinnamon
• 5 Black cardamom
• 2 Whole red chili
• 1 tbsp Tea leaves
• 1 cup White chana (Chickpeas)
• 1 tbsp Mustard oil
• 2 tsp Cumin seeds
• 1/2 cup Grated onion
• 1 tbsp Ginger garlic paste
• 2 Green chilies, slit
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Salt
• 1 tsp Coriander powder
• 1/2 cup Grated tomato
• 1 tbsp Chopped coriander
• 1 tsp Amchoor powder (Dry mango powder)
• 1 tsp Anardana powder (Pomegranate seed powder)

 

Instructions:

 

Step 1: Prepare the ingredients
Grate the onion and tomato separately and keep them aside for later use.

Step 2: Make a spice bag
Create a small bag by combining bay leaves, cinnamon, black cardamom, whole red chili, and tea leaves. This spice bag will infuse flavor into the chana.

Step 3: Cook the chickpeas
In a pressure cooker, add the white chana along with the spice bag and water. Pressure cook until the chickpeas are tender.

Step 4: Prepare the masala
In a separate pan, heat mustard oil. Add cumin seeds, bay leaves, black cardamom, and cinnamon. Once the spices are fragrant, add the grated onion and cook until they turn golden brown.

Step 5: Add spices and tomatoes
Mix in the ginger-garlic paste, slit green chilies, turmeric powder, red chili powder, salt, and coriander powder. Stir everything together and add the grated tomato. Cook until the tomatoes soften and combine well with the spices.

Step 6: Combine chana with masala
Once the chana is cooked, discard the spice bag but reserve the cooking water. Add the chickpeas to the masala mixture in the pan and cook together, adding some of the reserved water for consistency.

Step 7: Prepare chana masala powder
Grind together bay leaves, cinnamon, black cardamom, mace (javitri), nutmeg, and caraway seeds (shahi jeera) into a fine powder.

Step 8: Final seasoning
Add 1 tbsp of the prepared chana masala powder, chopped coriander, amchoor powder, and anardana powder to the chana. Let it cook for 2-3 minutes until the flavors meld together.

Step 9: Serve
Serve the Amritsari Chole hot with kulcha or any bread of your choice.

 

 

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About the Recipe:

 

Amritsari Chole is a beloved dish from the heart of Punjab, known for its rich blend of spices and hearty texture. Traditionally served with fluffy kulchas or piping hot bhature, this dish is a staple in Punjabi households and a favorite among food enthusiasts worldwide.

 

The key to perfecting Amritsari Chole lies in the meticulous selection and blending of spices, as well as the slow cooking process that allows the flavors to meld together beautifully. Whether you're a seasoned chef or a novice in the kitchen, this recipe is sure to impress with its depth of flavor and comforting appeal.

 

 

Cooking Tips:

 

1. Soak the Chickpeas Overnight: To ensure a tender and creamy texture, soak the chickpeas in water overnight before cooking.
2. Use Freshly Ground Spices: Opt for whole spices and grind them fresh for maximum flavor. This will elevate the taste of your dish.
3. Simmer, Don’t Boil: Slow-cook the chole on low heat to allow the flavors to develop fully. Avoid boiling rapidly, as it can cause the chickpeas to become mushy.
4. Balance the Flavors: Taste and adjust the seasoning as needed. Add a dash of lemon juice for a hint of acidity or a pinch of sugar to balance the spices.
5. Garnish with Fresh Herbs: Finish off your dish with a sprinkle of chopped cilantro or mint for a burst of freshness and color.

 

 

Pairing Guide:

 

Amritsari Chole pairs perfectly with a variety of accompaniments, each complementing its robust flavors. Here are some delicious pairing options to try:

 

• Kulcha or Bhatura: Serve the chole with soft and fluffy kulchas or crispy bhaturas for a classic combination.
• Rice: Enjoy the chole with steamed basmati rice for a comforting and satisfying meal.
• Pickles and Chutneys: Add a tangy kick to your plate with a side of mango pickle or mint chutney.
• Onion Salad: Refresh your palate with a simple onion salad dressed with lemon juice and chaat masala.

 

Experiment with different combinations to discover your favorite way to enjoy Amritsari Chole!

 

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Frequently Asked Questions about Amritsari Chole:

 

1. What makes Amritsari Chole unique?

   • Amritsari Chole is distinct for its rich blend of spices, including whole coriander, cumin, and garam masala, which impart a robust flavor to the dish.

2. Can I use canned chickpeas instead of dried ones?

   • While you can use canned chickpeas for convenience, soaking and cooking dried chickpeas overnight yields a superior texture and flavor.

3. How do I make the chole gravy thicker?

   • To thicken the gravy, mash a portion of the cooked chickpeas or blend a small amount of the mixture before simmering.

4. Can I make Amritsari Chole in advance?

   • Yes, Amritsari Chole tastes even better when made ahead of time as it allows the flavors to intensify. Simply reheat gently before serving.

5. What can I substitute for amchur powder?

   • If you don't have amchur powder (dried mango powder), you can use a splash of lemon juice or tamarind paste to add tanginess to the dish.

6. Is it necessary to use tea leaves for color?

   • While tea leaves are traditionally used to impart a dark hue to the chole, you can skip this step if you prefer a lighter color or use a pinch of black salt for a similar effect.

7. Can I freeze leftover chole?

   • Yes, you can freeze leftover chole in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

8. What type of onions is best for this recipe?

   • Red onions are commonly used in Amritsari Chole for their mild sweetness and vibrant color, but you can use any variety of onions based on personal preference.

9. How spicy is Amritsari Chole?

   • The spice level can be adjusted according to taste by adding more or less red chili powder and green chilies.

10. Can I make Amritsari Chole without onion and garlic?

    • Yes, you can omit onion and garlic from the recipe to make a Jain version of Amritsari Chole, or substitute them with asafoetida (hing) for flavor.

 

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