Amritsari chole masala recipe | Amritsari cholle | Punjabi Amritsari chana masala

Amritsari chole dhaba style | Amritsari chole is such a recipe that is significant with the rich culinary heritage of Punjab, India and stands out as one of the most beloved dish of not only Amritsar in Punjab but also globally.where Indian recipes are cherished.Amritsari chole derives its name from Amritsar where its popularly made as a street food. Amritsari chole masala recipe is paired with Amritsari Kulcha, a kind of crisp roasted flat bread served with generous dollop of butter.

What is Amritsari Chole

Amritsari Chole also known as Punjabi chole, is a kind of curry made from Chickpea also known as Kabuli chana in Hindi.what sets this Amritsari chole masala recipe curry apart is the use of a blend of some common and uncommon ground and whole spices and ingredients that not only give it a unique flavor but also a shiny beautiful blackish brown color that makes it more tempting.

Amritsari chole masala powder

The key to delicious Amritsari chole lies in the soul penetrating aromatic Amritsari chole masala spice mix that you can easily make after roasting,grinding and mixing spices. You can eep the made chole masala in an airtight container in a cool dry place.

Serving Punjabi Amritsari chole masala curry recipe 

Amritsari chole is best paired with Amritsari Kulcha which can be either Paneer kulcha or Aloo kulcha.Amritsari chole in name of Chole masala is also served with Batura, a deep fried bread made with fermented refined flour or butter naan which is also baked flat Indian bread made using refined flour bread.

Difference between Amritsari chole and Pindi chole

Both Amritsari chole and Pindi chole are made with white chickpea soaked overnight but Pindi chole is comparatively more drier and spicer than rich, spicy and tangy Amritsari chole.

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Different between Amritsari chole and Chana masala

As Amritsari chole, Chana masala is also made using same white chickpea soaked overnight but sometimes without baking soda.Secondly chana masala is much lighter than the rich Amritsari chole masala recipe.

Amritsari chole recipe without onions and garlic

For a Jain version of Amritsari chole you can make it without Onion and garlic, still you will not find any compromise in taste. Personally on few Hindu religious occasions when we are restrained from having onion and garlic we prepare it without adding onion and garlic, by just need to balance the spices that are to be added.

Video recipe for amritsari chole masala recipe

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You can check out more chana chole recipes –Kabuli Chana Palak, Spicy Chana Chole Masala, Kadai Chole,

Recipe card Punjabi amritsari chana masala

Amritsari chole masala recipe | Amritsari cholle | Punjabi Amritsari chana masala

A authentic Punjabi street food

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Prep Time 8 hours hrs

Cook Time 40 minutes mins

Total Time 8 hours hrs 40 minutes mins

Course curry

Cuisine Indian, punjabi

Servings 6

Calories 170 kcal

Ingredients

  

• 500 gm Chickpea / Kabuli Channa
• 1/4 cup Split Bengal gram / Tota Channa
• 1 tsp Salt
• 1/2 tsp Baking soda
• 2 tea bags or 2 tsp Black tea
• 3 tbsp Oil
• 2 Bayleaves / Tej patta
• 1 tsp Cumin / Zeera
• 3 Onion
• 1 tsp each Ginger & Garlic paste
• 4 Tomatoes
• 4 Cloves
• 1/2 tsp Red Chilli powder
• 1/2 tsp Turmeric / Haldi
• 1 tsp Coriander powder / Dhaniya
• 1/2 tsp Pepper
• 1/2 tsp Cardamom / Hari elachi
• 1/2 tsp Cinnamon / Dalchini
• Salt to taste
• 1 tsp Dry Fenugreek leaves / Kasturi mathi
• 1 tsp Dry pomegranate / Anardana
• 1/2 tsp Chilli paste
• 1/2 tsp Garam masala

TEMPER

• 2 tbsp Ghee
• 3 Chillies

Instructions

 

• Mix kabuli Channa and Tota Channa rinse couple of time and then soak it in enough water that the dal gets completely immersed.
• Add and mix Salt and Soda.
• Keep it soaked for over night or 8 hours.
• Pressure cook for 10 min adding 2-3 cup water and tea bags.
• After pressure cooking discard the tea bags.
• In hot oil add bay leaves and Cumin,let it to splatter.
• Add Onion paste.Saute till translucent.Add Ginger & Garlic paste and sauté again for few seconds.
• Next add Tomato puree,Cloves made into powder,Chilli powder,Turmeric,Coriander,Pepper,Cardamom,Cinnamon,Salt and Fenugreek.
• Sauté over medium till 3-4 minutes.
• Next add pressure cooked kabuli channa chilli paste and Anardana.
• Cover & cook for 20 min.Then put off sprinkle with Garam masala.
• Make temper by adding slit chillies in hot Ghee.Within 30 seconds add hot Ghee to Amritsari channa and serve with kulcha or bhatura.

Note

• Tota channa helps to make Amritsari chole thick.
• If you don’t have tea bags tie tea in a muslins cloth or strained out tea liqour.
• Add hot boiled water if the chole gravy gets thick.
• Use fresh chickpea instead of canned for better results 
• Properly roast spices on low till aromatic, cool and then grind for a perfect masala mix.
• You can adjust spices accordingly to you taste.
• Cookies on low for sometime to get rich thick Amritsari chole masala curry gravy.

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