Quick and easy to make a yummy Punjabi dish which people all across the world love, You can cook this recipe with a very less effort. Amritsari Chole Masala is a mouth licking dish which goes very well with kulchas, bhature, poori etc.
Punjabi Chole masala or you can say Amritsari Chole is Punjab’s most popular dish and Punjabi’s one of the most favourites too. This Punjabi chole recipe is very easy to cook that too in very less cooking time which is more than 45 minutes in any other chole recipe.
Punjabi Chole Masala | Amritsari Chole
Very easy to make mouth licking Punjabi Chole Masala / Amritsari Chole. You can have with Bhature, Poori, Rice or Naan. There are so many ways with which Chole can be cooked. But if you want the taste & flavour you get in the market when you order Bhature Chole then this is the recipe.Also, it takes only around 20-25 minutes to complete this recipe of Chole Masala if you have overnight soaked Chole.
Equipment
- Pressure Cooker
- Spatula
- Blender
Ingredients
- 250 Grams Kabuli Chole (soaked overnight)
- Cooking Oil
For Chole Tadka
- 2 Onion
- 3 Tomatoes
- 1 tsp Ginger Garlic Paste
Whole Spices
- 3-4 Cloves
- 1 Black Cardamom
- 1/2 inch Cinnamon Stick
Powder Masala
- 2 tbsp Chole Masala
- 1 tsp Dhania/ Coriander Powder
- 1/2 tsp Red Chilly Powder
- 1/2 tsp Haldi/ Turmeric Powder
- 1 tsp Anardana Powder/ Pomegranate Seeds(Crushed)
- 1 tsp Kasuri Methi
- Salt to Taste
Additional Ingredients
- 1 tbsp Tea ( For Coloring)
- 1/2 tsp Baking Soda
Concluding Instant Tadka
- 2 tbsp Desi Ghee
- 1/2 tsp Heeng
- 1 inch Ginger (Julienned)
- 2 Green Chilly (Slit)
Instructions
Let's make Amritsari Chole
For Chole Tadka
- Take 1/4 cup of cooking oil in a pressure cooker.
- When heated, firstly add blended onion in it. You can use chopped onion also, its totally up to your wish.
- Secondly, add all the 3 Whole Spices (Cloves, Black Cardamom and Cinnamon stick)
- Here, please cook the onion paste properly till it turns brown and If you are feeling that it is sticking to the bottom of the cooker, you can add a little water.
- Thirdly, add ginger garlic paste and cook for 2 mins.
- Finally, add blended tomatoes. Along with it, add salt to taste.
- Cook till oil gets separate out.
Adding Dried Powder Masalas
- Now, add all the powder masalas for our Punjabi Chole. (Chole masala, dhania powder, chilly powder, Turmeric powder and Anardana powder)
- Again cook for 2-3 mins.
- Finally, add soaked chole to the pressure cooker.
For Coloring
- In another pan, take 1/2 glass of water and allow it to boil. Afterwards, add tea. Allow it to boil for another 2-3 mins because it will give a beautiful colour to our Amritsari chole.
How to cook Chole
- Now, add water in the cooker along with tea water. Please add water to the level of chole and not too much.
- Lastly, add crushed kasuri Methi.
- In the end, it is the turn for the magical ingredient- Baking soda. Add 1/2 tsp of baking soda to speed up the cooking process. Also, it will add that taste and flavour which we get in Punjabi chole Bhature in the market.
- Now, close the lid of the cooker and allow it to take 7 whistles.
Concluding Instant Tadka
- Take desi ghee in takda pan. When heated, add heeng and then julienned ginger and slit green chillies.
- Add this tadka to the cooked chole.
- Garnish with julienne ginger and lemon.
Your spicy Amritsari chole masala is ready to serve. Serve it with bhature as Chole Bhature, which are one of the most favourite dishes of most of the Indians. Also, it goes very well with naan, roti or rice.
Notes
There are many ways to cook chole( chickpeas), they are loved anyway. But this recipe of Amritsari Chole / Punjabi Chole Masala is very easy anyway. But this recipe is very easy and instant to make. Without much effort, you can get the same taste and flavour which you get in the market. My husband is a big lover of chole, so I keep on trying different recipes of chole( chickpeas). But, this comes out to be favourite of him. 🙂
Also, in this recipe, I have used my grandmother’s technique. When I was a kid, my grandmother used to use Baking Soda to speed up the cooking process. Dadi/ Nani’s small small tips always do wonders 🙂
Just give it a try and you will follow this recipe again and again for sure. Here are some key tips for you:
Also, in this recipe, I have used my grandmother’s technique. When I was a kid, my grandmother used to use Baking Soda to speed up the cooking process. Dadi/ Nani’s small small tips always do wonders 🙂
Just give it a try and you will follow this recipe again and again for sure. Here are some key tips for you:
- Firstly, we don’t need to boil Kabuli Chole to make Punjabi Chole Masala.Â
- Secondly, please cook the blended onions properly till golden brown. Otherwise, the beautiful brown colour and richness would be missing.
- Thirdly, please do not to skip the instant tadka.
- Most importantly, if available don’t skip Anardana Powder because it will add the tangy taste to our Punjabi Chole Masala. 🙂