Amritsari Chole
Amritsari Chole
Ingredients
- • 200 g Boiled Chickpeas (pre-soaked overnight)
- • 1 large Onion
- • 2 medium Tomatoes
- • 1 inch Ginger
- • 3-4 cloves Garlic
- • 2 tbsp Cooking Oil
- • 1 Black Cardamom
- • 2 Green Cardamom
- • 2 Cloves
- • 1 inch Cinnamon Stick
- • 1 tsp Cumin Seeds
- • 1/2 tsp Turmeric Powder
- • 1 tsp Red Chili Powder
- • 1.5 tbsp Chole Masala Powder
- • 1 tsp Dry Pomegranate (Anardana) Powder
- • 1/2 tsp Garam Masala
- • Salt to taste
- • Fresh Coriander for garnish
- • 150 ml Water (or chickpea broth)
Cooking Steps
Heat oil in a pressure cooker or heavy-bottomed pan. Add whole spices (black cardamom, green cardamom, cloves, cinnamon). Sauté for 30 seconds.
Meanwhile, blend onion, tomatoes, ginger, and garlic to a smooth paste using the blender.
Add the blended paste to the pan and sauté until golden brown and oil starts to separate (about 5-7 minutes).
Add turmeric powder, red chili powder, chole masala, and salt. Cook for 2-3 minutes until fragrant.
Add the boiled chickpeas and water. Mix well.
Close the pressure cooker lid and cook for 2-3 whistles on medium-high heat. If using a pan, cover and simmer on low heat for 10-12 minutes until flavors meld and gravy thickens.
Once pressure is released naturally (if using cooker), open the lid. Add anardana powder and garam masala. Mash a few chickpeas with the back of a spoon to thicken the gravy slightly. Simmer for another 2-3 minutes.
Garnish with fresh coriander before serving.