Amritsari Chole is another recipe, in a series, that stars Chickpeas. As part of my research related to recipes, I speak with expert cooks among my family and friends. I got this simple and delicious recipe from a cousin sister in Mumbai, who is one of the best cooks in my family. Amritsar is a city in the Indian state of Punjab, and that’s where this style of the dish gets its name.
The other recipes in the series include Chickpeas Masala, Chickpeas Madra and Pindi Chana. The key takeaway for Pure Curry followers from the series of Chickpeas recipes is that, there are many ways to cook Chickpeas Indian style. You can create a new dish personalized to your taste, using these recipes as a starting point by adjusting the quantity of various ingredients, including Green Chillies, Ginger, Tomatoes and Onions. Or, adjust the quantities of certain spices to suit your taste.
For example, you can use either Dried Pomegranate Powder of Dried Mango Powder to add sourness, or just add a few squirts of Lemon Juice instead, and see how that turns out. You could also use spice substitutes without compromising flavor; I will be adding a post soon on this topic. So for example, you could substitute Thyme for Ajwain, both have the same essential oil and a very similar flavor and aroma.
Each of the variations of Chickpeas recipes are the result of different cooks making their personal adjustments to the ingredients and spices. If you do create Chickpeas <insert your name here>-style, I’d love to hear about it…
Ingredients
For the Masala Sauce
2 cups Chopped Tomatoes
1 Green Chili (adjust to taste)
1″ piece of Ginger
1/2 tsp Cumin Seeds (Jeera)
2 tbsp Coriander Powder
1/2 tsp Garam Masala
1 tsp Dried Mango Powder (Amchur)
To Cook the Chickpeas
1.5 cups dry (or 3 cups canned) Garbanzo Beans/Chickpeas (Kabuli Chana)
2 black Tea Bags
1-2 Bay Leaves
1/2 tsp Carom Seeds (Ajwain)
2″ Piece of Cinnamon
5 cups Water
1/2 tsp Salt
Preparation
Cooking the Chickpeas
Soak the Chickpeas in a little more than double the quantity of water for at least 6 hours and drain; discard the soaking water. TIP: The chickpeas double in volume after soaking, so be sure to use a big enough bowl to accommodate the expansion. So for 1.5 cups of chickpeas, you need at least 3-3.5 cups of water for soaking.
Boil the Chickpeas for about 40-45 minutes in 5 cups of water on medium heat with 2 bags of Black Tea bags, 2″ piece of Cinnamon, Bay leaf, 1/2 tsp Carom Seeds and 1/2 tsp salt until they are soft. Keep an eye on the pot; in case the water starts to dry up, add some more hot water. NOTE: If you are starting with canned chickpeas, boil them for a shorter period of time – about 15 minutes. The key is that the Chickpeas should be soft, but firm when pressed; so adjust the boiling time accordingly.
Drain the Chickpeas, reserve the liquid (if any is left) and discard the tea bags, Bay Leaves, and Cinnamon stick. The Chickpeas should have taken on a dark color from the tea.
Masala
Crush the Tomatoes, Ginger, and Green Chili in a food chopper.
Cooking
1. Heat 2 tbsp oil in a heavy-bottomed pan on medium heat; once the oil is hot, then add the Cumin Seeds.
2. As soon as the Cumin Seeds start to sizzle, add the Masala, Coriander Powder, Dried Mango Powder (Amchur), Garam Masala and about 1/2 tsp Salt. NOTE: Half the quantity of the salt was added at the time of initially boiling the Chickpeas, as described in the preparation steps.
3. Mix well and continue cooking for about 6-8 minutes, stirring occasionally, until the liquid dries up and the oil starts to separate out of the Masala, indicating that it is cooked.
4. Add the Chickpeas to the pan and toss them in the Masala.
5. Add 2 cups of hot water, including any of the liquid reserved from boiling the chickpeas, and continue cooking.
6. Cover and cook until almost all the water has evaporated, which should take about 10 minutes, stirring a couple times. You can stir in some julienned Ginger if you like, and Amritsari Chole is ready.
Curry on!
Amritsari Chole
Ingredients
- For the Masala Sauce
- 2 cups Chopped Tomatoes
- 1 Green Chili adjust to taste
- 1 ″ piece of Ginger
- 1/2 tsp Cumin Seeds Jeera
- 2 tbsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tsp Dried Mango Powder Amchur
- To Cook the Chickpeas
- 1.5 cups dry or 3 cups canned Garbanzo Beans/Chickpeas (Kabuli Chana)
- 2 black Tea Bags
- 1-2 Bay Leaves
- 1/2 tsp Carom Seeds Ajwain
- 2 ″ Piece of Cinnamon
- 5 cups Water
- 1/2 tsp Salt
Method
- Soaking the Chickpeas: Soak the Chickpeas in a little more than double the quantity of water for at least 6 hours and drain; discard the soaking water. TIP: The chickpeas double in volume after soaking, so be sure to use a big enough bowl to accommodate the expansion. So for 1.5 cups of chickpeas, you need at least 3-3.5 cups of water for soaking.
- Cooking the Chickpeas: Boil the Chickpeas for about 40-45 minutes in 5 cups of water on medium heat with 2 bags of Black Tea bags, 2″ piece of Cinnamon, Bay leaf, 1/2 tsp Carom Seeds and 1/2 tsp salt until they are soft. Keep an eye on the pot; in case the water starts to dry up, add some more hot water. NOTE: If you are starting with canned chickpeas, boil them for a shorter period of time – about 15 minutes. The key is that the Chickpeas should be soft, but firm when pressed; so adjust the boiling time accordingly. Drain the Chickpeas, reserve the liquid (if any is left) and discard the tea bags, Bay Leaves, and Cinnamon stick. The Chickpeas should have taken on a dark color from the tea.
- Prepare the masala: Crush the Tomatoes, Ginger, and Green Chili in a food chopper. The chopper pictured here is the Cuisinart Immersion Blender which comes with a chopper attachment.
- Heat 2 tbsp oil in a heavy-bottomed pan on medium heat; once the oil is hot, then add the Cumin Seeds.
- As soon as the Cumin Seeds start to sizzle, add the Masala, Coriander Powder, Dried Mango Powder (Amchur), Garam Masala and about 1/2 tsp Salt. NOTE: Half the quantity of the salt was added at the time of initially boiling the Chickpeas, as described in the preparation steps.
- Mix well and continue cooking for about 6-8 minutes, stirring occasionally, until the liquid dries up and the oil starts to separate out of the Masala, indicating that it is cooked.
- Add the Chickpeas to the pan and toss them in the Masala.
- Add 2 cups of hot water, including any of the liquid reserved from boiling the chickpeas, and continue cooking.
- Cover and cook until almost all the water has evaporated, which should take about 10 minutes, stirring a couple times. You can stir in some julienned Ginger if you like, and Amritsari Chole is ready.
Private Notes
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