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Amritsari Chole (Spicy Chickpea Curry) Yum
Amritsari Chole (Spicy Chickpea Curry)
Course side dish
Cuisine punjabi
Prep Time
30 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
To Cook Chickpeas:
  • 1 cup Chickpeas – (or use 1 15oz. can of drained and rinsed chickpeas)
  • 1 tsp Tea powder – (or use 1 tea bag)
  • 1 Ginger ” – piece, finely grated
  • 2 Bay leaves – small
  • 1 Cinnamon ” stick – piece
  • – 2 pods Cardamom
  • to taste Salt
For the Curry:
  • 1 Onion – medium, finely chopped
  • 2 chilies Green – slit
  • 1 Ginger ” – piece, finely chopped
  • 1 cup Tomatoes Diced – (or use 2~3 ripe tomatoes)
  • 1 tsp Coriander Ground
  • 1 tsp Cumin Ground
  • ½ tsp Chili powder Red
  • ½ tsp Amchur powder (dry mango powder)
  • ½ tsp Chole Masala Garam Masala or Garam
  • to taste Salt
For Garnish:
  • 2 tbsp Cilantro – , chopped
  • 1 tsp Ginger – , thinly sliced
  • Red Onion – thinly sliced
Course side dish
Cuisine punjabi
Prep Time 30 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
To Cook Chickpeas:
  • 1 cup Chickpeas – (or use 1 15oz. can of drained and rinsed chickpeas)
  • 1 tsp Tea powder – (or use 1 tea bag)
  • 1 Ginger ” – piece, finely grated
  • 2 Bay leaves – small
  • 1 Cinnamon ” stick – piece
  • – 2 pods Cardamom
  • to taste Salt
For the Curry:
  • 1 Onion – medium, finely chopped
  • 2 chilies Green – slit
  • 1 Ginger ” – piece, finely chopped
  • 1 cup Tomatoes Diced – (or use 2~3 ripe tomatoes)
  • 1 tsp Coriander Ground
  • 1 tsp Cumin Ground
  • ½ tsp Chili powder Red
  • ½ tsp Amchur powder (dry mango powder)
  • ½ tsp Chole Masala Garam Masala or Garam
  • to taste Salt
For Garnish:
  • 2 tbsp Cilantro – , chopped
  • 1 tsp Ginger – , thinly sliced
  • Red Onion – thinly sliced
Amritsari Chole (Spicy Chickpea Curry)
Instructions
  1. Cook Chickpeas: Soak chickpeas for 6~8 hours or overnight. Take the chickpeas in a pressure cooker along with 3~4 cups of water. Make a small pouch with cheese cloth (bouquet garni) and add all the ingredients listed under chickpeas in it. Tie it up and add it to the chickpeas in the cooker. Cook till chickpeas are very tender, about 3~5 whistles.
  2. Drain the chickpeas and reserve the cooking water.
  3. For the Curry:Heat 2tbsp oil in a pan, add chopped onions and cook till they turn golden brown, about 5~6 minutes.
  4. Next add green chilies and cook for a minute. Add the chopped ginger and tomatoes; cook till tomatoes turn mushy.
  5. Add the cooked chickpeas along with ground coriander, cumin, red chili powder, amchur powder, chole masala and salt; cook for 5~6 minutes for the flavors to mingle.
  6. Add the reserved cooking liquid and bring to a boil. Add more water if there is not enough cooking water.
  7. Lower the heat and simmer for 10~12 minutes or till the gravy thickens a little bit.
  8. When the gravy thickens, add some julienned ginger to the chickpeas.
  9. Serve hot wit the garnishes of choice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 47.

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