Sunday, 26 July 2015

Amritsari Chole !

Punjabi Chole or Amritsari Chole is a lip smacking delicacy that is prepared slightly different to the normal Channa Masala. It has a dark brown tint from the tea bags  used and then cooked in a spicy onion and tomato gravy seasoned with the Channa Masala Powder. 
I generally use homemade Channa Masala Powder and will post that in next post. Though store bought masala works good nothing can beat the fresh aroma of homemade one.
This recipe is so famous with the Bhatura, or can also be served with Naans, Kulchas, Rotis and Pulaos.


  • 250 gms Kabuli Channa (Chickpeas)
  • 2 Tea Bags (or 2 tsp Tea Powder)
  • Whole Garam Masala (1 Bay leaf. 4 cloves. 2 Cardamoms. 1 Staranise)
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • a pinch of Hing
  • 1 Big Onion (Finely Chopped)
  • 1 tbsp Ginger Garlic Paste
  • 3 medium tomatoes (Pureed)
  • 2 - 3 Green Chillis (Slit)
  • few Ginger Juliennes
  • 1 tsp Red chilli Powder
  • 1/2 tsp Turmeric Powder
  • salt as needed
  • 1 1/2 tbsp Channa Masala Powder (homemade or Store bought)
  • cilantro for garnishing
  • 1/2 a lime


  • Wash and Soak the chickpeas overnight.
  • Next day, take them in a pressure cooker, add water 1/2 inch above the chickpeas, add some salt. tea bags, the whole garam masalas and cook for 3 whistles.

  • Once pressure is released, discard the tea bags and the whole spices.
  • The color of channa should be nice brown now.

  •  In a pot,heat oil, add cumin seeds, a bay leaf, asafoedita  and some cloves followed by Onion and then Ginger Garlic Paste.

  •  Once they are sauted weell and turns slightly brown , add the tomato puree and cook for 2 - 3 minutes.
  • Then add salt, red chilli powder and turmeric and allow the tomato to cook well.

  •  Once the masala turns thick and starts releasing oil, add the channa masala powder and the boiled chickpeas along with its water.

  •  Add ginger and Chillis and simmer it for 10 minutes so that the channa absorbs all flavors and the masala thickens.
  • Turn off stove and squeeze some lime juice.

  • It is always better to soak channa overnight. In case you forgot and still want to make this, soak them in hot water for 30 - 60 minutes and when pressure cooking add a pinch of baking soda.
  • Tea bags or tea is needed in making Punjabi style Chole to get that dark brown color. Else you can use anardana (dry pomegranate seeds) or dry amla when boiling chole to gget the dark color.
  • When adding Channa Masala, there is no need of any of any other spice powders like corianderr, cumin or amchur as the channa masala has everything already.
  • Adjust red chilli powder and chillis as per taste.
  • Dont be in a hurry and allow the channa to simmer in masala for atleast 10 minutes.
  • Serve with sliced onion and lemon wedges.

With Love,

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