chole recipe | amritsari chole masala | punjabi chole masala, It is a traditional curry of Punjab accompanied by naan, kulchas, bhatura, and all types of Indian flatbreads. This curry made with whole spices like cinnamon, cardamom, cloves, cumin, pomegranate seeds, etc. It is an Authentic Amritsari/ Punjabi chole masala recipe.

This lip-smacking chole masala can be prepared anytime at home with the available ingredients. Because it doesn’t need any vegetables. Whenever we tend to have spicy food, you can make this curry-Amritsari chole masala

The taste of Chole masala comes from the spices and unique masala powder we used. We can make our own Chole masala powder with fresh spices from home. But in this method, I used the spice powders in the right ratio of Chole masala. Punjabi chole masala

Let us see how to make (chole recipe) chole masala | punjabi chole masala

Video Recipe for amritsari chole masala:

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amritsari chole masala | punjabi chole masala

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Prep Time 10

Cook Time 30

soaking time 8

Total Time 8 40

Servings: 4

Course: Side Dish

Cuisine: North Indian, punjabi

Ingredients Method

Ingredients

For pressure cooking – chickpeas (Kabuli chana)

1 cup chickpeas (Kabuli chana) soaked for 8 hours or overnight
2 black tea leaves bags
1 black cardamom
1 bay leaf
1 inch cinnamon
4 cloves
½ tsp salt
2½ cup water

For making curry:

2 tbsp ghee (or oil)
1 bay leaf
1 green chilly (slit)
3 garlic chopped
1 inch ginger julienned-(chopped into thin verticals)
1 onion (finely chopped)
1 tbsp coriander powder<–Spice powders
1½ tsp Kashmiri red chilly powder
¼ tsp turmeric powder
1 tsp cumin powder
1 tsp amchur powder dry mango powder
1 tsp garam masala powder
1 tsp pepper powder Spice powders–>
2 tomato (finely chopped)
salt to taste
2 tsp anardana (dried pomegranate seeds) crushed
1 tbsp coriander leaves(chopped)

Method

For pressure cooking – chickpeas (Kabuli chana)

In a pressure cooker, add in soaked chickpeas, and then add 2 black tea in bags. 1 black cardamom, 1 bay leaf, 4 cloves, 1/2 tsp of salt
Pour in 2½ cup of water
Pressure cook this for 5 whistles (1 whistle in high flame, next 4 whistles in low flame)
after pressure releases naturally, open the lid, discard the tea bags, Keep the cooked chana aside

For making curry:

Heat 2 tbsp of ghee in a pan, add 1 bay leaf, 1 green chilly, ginger and garlic chopped, and 1 onion chopped, saute well in medium flame till the onion turns slight brown in color
Then add the spice powders mentioned, (1 tbsp coriander powder, 1½ tsp Kashmiri red chilly powder, ¼ tsp turmeric powder, 1 tsp cumin, 1 tsp amchur powder, 1 tsp garam masala powder, 1 tsp pepper powder)
Just mix well with onion, for 30 seconds in low flame
Now add chopped tomatoes and salt, saute it in medium flame till it becomes mushy
let it boil, now add 2 tsp pomegranate seeds powder crushed
Cover it with lid let it boil for 10 minutes in low flame
after 10 minutes, open the lid, mash some chana (¼ part of it), mix well
garnish with coriander leaves