Amritsari Chole | How to make Amritsari Chole

By Soma Pradhan  |  28th Mar 2017  |  
4 from 2 reviews Rate It!
  • Amritsari Chole , How to make Amritsari Chole
Amritsari Chole by Soma Pradhan
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About Amritsari Chole Recipe

Amritsari Chole - A simple curry that uses loads of tomatoes and whole spices to get the authentic flavour. It is often paired with Bhature or deep fried fermented flat bread. However, it goes equally well with cumin fried rice, Kulcha or stuffed and baked flat bread or Paratha. It has to be a comfort food and real flavour comes from the souring ingredient. Authentic sourness is brought with help of anardana or dried pomegranate seeds. However, you can also use dried mango powder or aamchur Some even use dried amla or gooseberries.

Amritsari Chole , a deliciously finger licking recipe to treat your family and friends. This recipe of Amritsari Chole by Soma Pradhan will definitely help you in its preparation. The Amritsari Chole can be prepared within 30 minutes. The time taken for cooking Amritsari Chole is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Amritsari Chole step by step. The detailed explanation makes Amritsari Chole so simple and easy that even beginners can try it out. The recipe for Amritsari Chole can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Amritsari Chole from BetterButter.

Amritsari Chole

Ingredients to make Amritsari Chole

  • 1 cup chickpea soaked in water for 8 hours
  • 4 tomatoes finely chopped
  • 2 onions chopped very finely
  • 1 tbsp anardana
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 2 green chili split
  • 2 green cardamom
  • 3 bay leaves
  • 3 cloves
  • 1 tbsp chopped ginger
  • 2 tbsp oil
  • salt to taste

How to make Amritsari Chole

  1. Pressure cook soaked chick pea with 2 glass of water and 1 tsp salt, 1 tea bag, some green cardamom, bay leave and cloves.
  2. After you hear two whistles, lower the flame and let it simmer for 20 minutes more. Turn off flame and allow the pressure to drop.
  3. Do not throw the water as we shall use the water to make the gravy.
  4. Now dry roast coriander, cumin and fennel seeds and ground to a powder along with anardana.
  5. Heat oil in a heavy bottom pan. Add cloves, green cardamom and bay leaves.
  6. Add finely chopped ginger and split green chilies. Add chopped onions and cook till turns brown.
  7. Add chopped tomatoes and add the ground masala. Cook the tomatoes till it looses it water and turns soft.
  8. Add cooked chickpea along with water and bring it to boil. Bring it to boil.
  9. Finally the tempering(Optional):
  10. Heat 1 tbsp ghee in a pan. Throw in some kasuri methi, dry red chili and chopped coriander leaves.
  11. Add the tempering to cooked chickpeaa.
  12. Finally squeeze in juice of 1 lemon.
  13. Serve .

My Tip:

Serve with Puri and Chopped Onions

Reviews for Amritsari Chole (2)

Simrat Kaur4 months ago

Mouth watering...

Sheetal Sharma2 years ago

so yum!

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