Amritsari Chole | Amritsari Chole Masala Recipe

Amritsari Chole or street style Amritsari chole masala is popular chole or chana masala recipe that normally is served with kulcha or bhatura, naan,  paratha or variety rice, pulao as well. There are few ways of making amritsari chole and this is street style or dhaba style amriti chole the only difference is I didn't added tea bag to bring the dark brown color like we get in dhaba or in restaurants as I am not a big fan of adding tea bag to chole.

Most of the people like chole either with kulcha, bhatura as it's served or even with simple pulao, jeera rice it makes wonderful side dish. I made chole kulcha for lunch and there's no kulcha in picture as I didn't cook, serving hot kulcha is always preferred :) This Amritsari Chola recipe is little different from the Chana masala or chole masala that I have posted earlier. Amritsari Chole is excellent party or potluck recipe as most of the people will love it and we can serve this with almost anything as side.



If you want add a tea bag while boiling soaked chickpeas (chana) and then discard it to bring the beautiful dark brown color to chole, dried amala helps to bring light brown shade too so I didn't added tea bag. You might think list of ingredients is long but it's all normal ingredients that we use and if we do the cooking in proper planning then we can make this without much hassel like while chickpeas getting boiled prepare spices powder and roasted onion paste and start cooking the masala it will save lot of time for you. Try this and let me know how you liked it.



You can also check other Chole Recipes

• Chole (Chana Masala)
• Pindi Chole
• Chana Aloo Masala
• Sukke Chana Masala
• Punjabi Kala Chana Masala

Amritsari Chole (Chana Masala) Recipe

Delicious chole made in Popular Amritsari style with spices.

Author:	Priti	Category:	Side Dish	Cuisine:	North Indian
Prep Time:	8 Hrs 10 Mins	Cook Time:	45 Mins	Total Time:	8 Hrs 55 Mins
Serves:	4-5

Ingredients:

For Preesure Cook
• 1 Cup - Chickpeas/Kabuli Chana
• 6 - Dried Gooseberry/Amala Pieces
• 1 small - Bayleaf/Tejpatta
• 1/2 inch - Cinnamon/Dalchini
• 1- Tea Bag (I didn't used)
For Roast and Grind
• 1 tsp - Cumin Seeds/Jeera
• 1 tsp - Fennel Seeds/Saunf
• 1/2 tsp - Black Peppercorns
• 1 - Black Cardamom/Badi Elachi
• 1 - Green Cardamom/Choti Elachi
• 1/2 inch - Cinnamon/Dalchini
• 1 - Staranise/Phool Chakra
• 1 - Mace/Javitri
• 4 - Cloves/Lung
• 1 tsp - Red Chili Powder
• 2 tsp - Coriander Seeds Powder
• 1/4 tsp - Turmeric Powder
• 2 Medium - Onion
For Chole/Curry
• 2 tbsp - Oil or Ghee
• A Pinch - Asafoetida/Hing
• 1 small - Bayleaf/Tejpatta
• 1/2 tsp - Shah Jeera
• 1 Medium - Onion
• 1/2 tbsp - Ginger-Garlic Paste
• 2 - Green Chili
• 2 medium - Tomato
• 1/2 tsp - Dry Mango/Amchur Powder
• 1 tbsp - Lemon Juice
• 1/2 tbsp - Dry Pomegranate Seeds/Anardana Powder
• To Taste - Salt
• 1 tbsp - Chopped Coriander Leaves

Method:

1. Rinse 3-4 times chickpeas/chana in water and soak overnight with double water. Next day rinse again 1-2 times soaked chana and pressure cook with 1/2 tsp salt, bay leaf, dried amala/gooseberry pieces, cinnamon, tea bag (if using) with 2 cups of water for 3-4 whistles. Once pressure released discard bay leaf, cinnamon, amala pieces, tea bag drain chickpeas and keep water aside.

2. Heat pan or kadai add cumin seeds, fennel seeds, cinnamon, cloves, mace, star anise, peppercorns, black cardamom, green cardamom and saute for a min in medium flame. Off flame and add red chili powder, coriander seeds powder, turmeric powder, stir for 30 secs to a minute so all the masala gets roasted, allow to cool and grind into fine powder.

3. Peel and roughly chop 2 onions and slice remaining 1 onion. Heat 2 tsp oil or ghee in a kadai or pan and saute onion until light brown (I also added ginger-garlic pieces), allow to cool and grind into fine paste, add 1 tbsp water only if needed. Chop and puree tomato, chop green chili keep aside.

4. In same kadai heat remaining oil or ghee, add hing, bay leaf, shah jeera and allow to splutter. Add sliced onion, green chili, ginger-garlic paste (if not grind with onion) and saute until onion becomes soft.
5. Now add onion paste and cook in medium flame with regular stirring until onion paste starts to leave oil and gets cooked. Add tomato puree, 1 tbsp heaped of masala powder that we prepared and mix everything well.

6. Cook until oil leaves edges with stirring in intervals in medium to slow flame, add chana cooked water that we reserved plus 1 or 2 cups water if needed and bring to good boil. Mash few chana with back of ladle, this makes gravy thicker, keep flame to medium and let it simmer for 5-8 mins or until oil floats on top. Now add amchur powder, pomegranate seeds powder, lemon juice and simmer for a minute, add coriander leaves mix everything and off flame.

Serve with kulcha, bhature, naan, paratha, variety rice, pulao.

Notes

• Adding tea bag bring dark brown color to the chole like street style. If you don't have tea bag tie 1 tsp tea powder and other spices in muslin cloth and cook.
• Add roasted masala powder according to taste, you can increase or decrease it.
• If you are making this amritsari chole to serve with kulcha or bhatura then add less water as we don't need lot of gravy. If want to serve with rice or pulao then keep gravy as needed.
• After adding chana in masala mash few chana with black of ladle or grind chana in mixer and add, this makes the gravy thicker.
• If you don't have dried amala (gooseberry) pieces then ignore that but add tea bag.

Delicious street style amritsari chole.

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