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chickpeas, chana, amritsar

Amritsari Chole

31kcal
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Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
Amritsari Chole is a bold and flavorful Punjabi chickpea curry from the city of Amritsar. Chickpeas are simmered with tea for their signature deep color, then cooked in a fragrant tomato masala with spices like jeera, garam masala, and amchur. This comforting North Indian dish pairs perfectly with naan, roti, or rice and showcases one of the many delicious ways to prepare chickpeas in Indian cuisine.
Servings 4 servings
Course Entree
Cuisine Indian

Ingredients

For the Masala
  • 2 cups Tomatoes chopped
  • 1 Green Chili adjust to taste
  • 1 inch 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 Chickpeas or 3 cups canned after draining
  • 2 Black Tea Bags
  • 2 Bay Leaves
  • 1/2 tsp Carom Seeds Ajwain
  • 2 inch Cinnamon
  • 5 cups Water
  • 1/2 tsp Salt

Method

Soaking the Chickpeas
  1. Soak the chickpeas in plenty of water for at least 6 hours.
    chickpeas
    2. Chickpeas roughly double in volume after soaking, so be sure to use a large bowl and enough water. For 1½ cups of chickpeas, use at least 3–3½ cups of water.
  2. After soaking, drain the chickpeas and discard the soaking water.
    Chickpeas
Cooking the Chickpeas
  1. Add the soaked chickpeas to a pot with 5 cups of water, two black tea bags, a cinnamon stick, a bay leaf, ajwain, and salt.
    Amritsari Chole, chickpeas, chana, amritsar, cinnamon, tea bags, bay leaf
  2. Boil on medium heat for 40–45 minutes until the chickpeas are soft but still hold their shape.
    Amritsari Chole, chana, chickpeas, bay leaf, tea bag
  3. Keep an eye on the pot and add hot water if needed.
    4. Using canned chickpeas: If using canned chickpeas, simmer them with the spices and tea for about 15 minutes.
  4. Once cooked, drain the Chickpeas and reserve the cooking liquid. Discard the tea bags and whole spices.
    You’ll notice that the chickpeas now have a darker color from the tea.
Prepare the Masala
  1. In a food chopper or blender, combine tomatoes, ginger, and green chili.
    The chopper pictured here is the Cuisinart Immersion Blender which comes with a chopper attachment.
    Masala in Grinder
  2. Pulse until the mixture forms a coarse puree.
    Masala in grinder
Cooking the Amritsari Chole
  1. Heat 2 tbsp oil in a heavy-bottomed pan on medium heat; once the oil is hot, then add the Cumin Seeds.
    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.
    Masala, spices
  3. Cook the masala for 6–8 minutes, stirring occasionally.
    Masala, Amritsari Chole
  4. Cook until most of the liquid evaporates and the oil begins to separate from the mixture. This indicates that the masala is properly cooked.
    Masala, Amritsari Chole
  5. Add the chickpeas and toss them thoroughly in the masala.
    Amritsari Chole, chickpeas, chana
  6. Pour in about 2 cups of hot water, including any reserved cooking liquid from the chickpeas.
    Amritsari Chole, chana, chickpeas, amritsar
  7. Cover and simmer for about 10 minutes, stirring once or twice, until most of the liquid evaporates and the sauce thickens.
    Amritsari Chole, chana, chickpeas
  8. For an extra touch of freshness, you can stir in a little julienned ginger just before serving.

Nutrition

Calories31kcalCarbohydrates6gProtein1gFat1gSaturated Fat0.1gPolyunsaturated Fat0.1gMonounsaturated Fat0.4gSodium348mgPotassium222mgFiber3gSugar2gVitamin A628IUVitamin C12mgCalcium42mgIron1mg

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