Amritsari Chole Recipe for home cooking in your own Kitchen. Chole is also known as Chickpeas in English. There are many ways that one can make Chickpeas. Chole is most famous for Chole Bature. It is a dish which is most popularly made in northern India. But it is very popular in Hotels all over the country. Today we have brought for you a recipe of Chole Amritsari which you can make from the comfort of your own kitchen.
Things that you need to make this amazing dish
- 500 gm soaked overnight chickpeas
- 4 finely chopped onion
- 10 black cardamom
- 2 teaspoon dry mango powder
- 3 tablespoon garlic paste
- salt as required
- 1 bunch chopped coriander leaves
- 3 teaspoon powdered cumin
- 2 tablespoon powdered garam masala powder
- 4 tablespoon coriander powder
- 6 tea bags
- 6 finely chopped tomato
- 4 teaspoon pomegranate seeds
- 3 tablespoon ginger paste
- 6 green chilli
- 4 tablespoon ghee
- 2 tablespoon powdered red chilli
- 2 teaspoon powdered turmeric
- 4 stem removed bay leaf
- 6 cup water
The process to make your favourite dish: Amritsari Chole Recipe
To make this delicious Amritsari Chole at home, you can follow a few simple steps given below. First of all, drain the soaked chickpeas (8-10 hours) and rinse well. Drain again and transfer to a deep pan. Add some water, black tea bags and cardamoms. Place over medium flame and simmer for 30 to 40 minutes until the chickpeas are soft enough. Drain the chickpeas again, reserving about 2 to 3 cups of water. Discard the tea bags and cardamoms.
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Combine the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder and garam masala powder in a blender. Grind all these ingredients together. Add about 1 to 1 1/2 cups of water and blend into a smooth paste. Then heat a pan over medium flame. Add the chickpeas and the ground paste. Mix well and keep aside. Heat ghee in a small frying pan. Saute the onions and bay leaves until onions turn golden brown.
Add tomatoes and saute well. Add this to the chickpeas along with the reserved water. Remove and serve hot with rice, roti or naan. Bring to a boil and cook till the gravy has very little water. Garnish with some chopped onions and coriander leaves.
