Amritsari Chole
Amritsari Chole
Ingredients
- • 200 g White Chickpeas (soaked overnight)
- • 150 g Onion, chopped
- • 100 g Tomato, pureed
- • 20 g Ginger-Garlic paste
- • 2 Green Chillies, slit
- • 1 tbsp Chole Masala
- • 1 tsp Anardana (Pomegranate) Powder
- • 1/2 tsp Turmeric Powder
- • 1 tsp Red Chilli Powder
- • 1 tsp Coriander Powder
- • 1/2 tsp Cumin Powder
- • 1/2 tsp Garam Masala
- • 2 tbsp Cooking Oil
- • 1 tsp Salt (or to taste)
- • 500 ml Water
- • 1 tsp Dried Amla Powder (or 1 tea bag)
- • 1 tbsp Fresh Coriander, chopped
Cooking Steps
Drain soaked chickpeas. In a pressure cooker, combine chickpeas, 500 ml water, 1 tsp salt, and 1 tsp dried amla powder. Pressure cook for 6-7 whistles on medium heat, then simmer for 10 minutes. Let the pressure release naturally.
While chickpeas are cooking, prepare the masala. Heat 2 tbsp oil in a pan on the stove. Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and green chillies. Sauté for 1 minute until fragrant.
Add tomato puree (prepared using a blender) and cook until the oil separates (about 5-7 minutes).
Add turmeric powder, red chilli powder, coriander powder, cumin powder, chole masala, and anardana powder. Sauté the spices for 2-3 minutes, adding a splash of water if needed to prevent burning.
Once the chickpeas are cooked, remove the amla powder/tea bag. Add the cooked chickpeas (with their cooking liquid) to the prepared masala.
Mash a few chickpeas with the back of a spoon to thicken the gravy. Bring to a boil, then simmer for 10-15 minutes, allowing flavors to meld.
Stir in garam masala and garnish with fresh coriander before serving.