Here’s a unique and detailed blog post on a popular dish from Punjabi Rasoi (Kitchen) in Indian cuisine:
Punjabi Rasoi Delights: A Deep Dive into the Authentic “Amritsari Chole” Recipe
If there’s one dish that captures the bold, soulful essence of Punjabi cuisine, it’s Amritsari Chole – a robust chickpea curry that originates from the heart of Punjab. With rich spices, a velvety tomato-onion gravy, and the unmistakable tang of pomegranate and dried mango, this dish is more than just food; it’s an experience. Whether served with kulcha, bhature, or plain basmati rice, Amritsari Chole from the Punjabi Rasoi is a celebration of flavor and tradition.
🍛 What Makes Amritsari Chole Special?
Unlike the regular chana masala, Amritsari Chole carries a deeper, darker, and more intense flavor profile. It owes this complexity to the use of tea leaves while boiling the chickpeas and a medley of whole and ground spices. It’s a dish traditionally made on festivals, family gatherings, and lazy Sunday mornings in Punjabi households.
🌿 Ingredients (Serves 4)
For boiling chickpeas:
- 1 cup dried white chickpeas (kabuli chana), soaked overnight
- 2 black tea bags (or 1 tbsp tea leaves in a muslin cloth)
- 1 black cardamom
- 2–3 cloves
- 1 small cinnamon stick
- 1 bay leaf
- Salt to taste
- 4 cups water
For the masala:
- 2 tbsp oil or ghee
- 2 medium onions, finely chopped
- 1½ tsp ginger-garlic paste
- 2 medium tomatoes, pureed
- 2 green chilies, slit
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1½ tsp coriander powder
- 1 tsp roasted cumin powder
- ½ tsp amchur (dry mango powder)
- 1 tsp anardana powder (dried pomegranate seeds, ground)
- ½ tsp garam masala
- Fresh coriander leaves for garnish
- Julienne of ginger for garnish
- Lemon wedges (optional)
🍲 Cooking Method
1. Boil the Chickpeas:
After soaking the chickpeas overnight, drain and rinse them. In a pressure cooker or pot, add chickpeas, tea bags, whole spices (black cardamom, cloves, bay leaf, cinnamon), salt, and 4 cups water. Pressure cook for about 5–6 whistles or until the chickpeas are soft and mash easily. Discard tea bags and whole spices. Reserve the water.
Note: The tea bags give the chole a beautiful dark color and earthy flavor – don’t skip this!
2. Prepare the Masala:
Heat oil or ghee in a deep pan. Add chopped onions and sauté until golden brown. This caramelization adds richness to the dish. Now add ginger-garlic paste and cook for another minute.
Add the tomato puree and green chilies. Cook the mixture on medium heat until oil starts separating – this indicates the masala is well-cooked.
3. Spice It Up:
Add turmeric, red chili, coriander, and roasted cumin powders. Stir well and cook for a few minutes. Now add amchur and anardana powder – these give Amritsari Chole its signature tang.
4. Bring It Together:
Add the boiled chickpeas along with 1–1.5 cups of reserved water. Simmer on low heat for 15–20 minutes. Mash a few chickpeas with the back of a spoon to thicken the gravy. Sprinkle garam masala and mix.
5. Garnish & Serve:
Turn off the heat. Garnish with chopped coriander, ginger juliennes, and a squeeze of lemon if desired.
🫓 Serving Suggestions
Amritsari Chole pairs beautifully with:
- Amritsari Kulcha (stuffed tandoori flatbread)
- Bhature (deep-fried fluffy bread)
- Jeera Rice or Steamed Basmati Rice
- Pickled onions & mint chutney
🌟 Tips from the Punjabi Rasoi
- Flavor deepens with time: Cook in advance and let it rest – the chickpeas absorb the masala even better.
- Make it smoky: Try the dhungar method (smoke with hot coal and ghee) for an extra layer of flavor.
- Use homemade spice mix: Roasting and grinding your own chole masala spices makes a noticeable difference.
📜 Final Thoughts
Amritsari Chole is a dish that embodies the bold spirit of Punjab – warm, welcoming, and full of life. From roadside dhabas to five-star kitchens, this humble curry reigns supreme. Whether you’re from the region or exploring Punjabi cuisine from afar, this recipe is a must-try.
So roll up your sleeves, let your kitchen fill with the fragrance of roasted spices, and cook a pot full of this timeless treasure from the Punjabi Rasoi. 🌶️🥘
