Amritsari Chole
A dark, spicy, and robust chickpea curry from the heart of Punjab, traditionally flavored with tea leaves and dried pomegranate seeds.
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Ingredients
- 1 1/2 cups Dried Chickpeas (Kabuli Chana)
- 2 pieces Tea Bags
- 2 medium Onions, finely chopped
- 1/2 cup Tomato Puree
- 1 tablespoon Ginger-Garlic Paste
- 1 tablespoon Anardana (Dried Pomegranate) Powder
- 2 tablespoons Chole Masala Powder
- 3 tablespoons Ghee or Oil
- 1 set Whole Spices (Cinnamon, Cardamom, Cloves)
- 3 pieces Green Chilies, slit(optional)
- 1/4 teaspoon Baking Soda
Instructions
- 1
Soak chickpeas in water for at least 8 hours or overnight.
- 2
Pressure cook the soaked chickpeas with tea bags, baking soda, salt, and 4 cups of water for 5-6 whistles until soft and dark.
- 3
Heat ghee in a heavy-bottomed pan and add whole spices until they become fragrant.
- 4
Add chopped onions and sauté until they turn deep golden brown; this is crucial for the color.
- 5
Stir in ginger-garlic paste and green chilies, cooking for 2 minutes until the raw smell disappears.
- 6
Add tomato puree, anardana powder, and chole masala, cooking until the oil separates from the masala.
- 7
Add the boiled chickpeas (discard tea bags) along with their dark cooking liquid into the pan.
- 8
Simmer on low heat for 15-20 minutes, mashing a few chickpeas with the back of a spoon to thicken the gravy.
Nutrition per Serving
340
Calories
14g
Protein
48g
Carbs
11g
Fat
12g
Fiber
4g
Sugar
620mg
Sodium
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