Amritsari Chole

Beans are an important source of protein. A very healthy choice for any meal or snack, they are also an excellent source of fiber, are low in fat and are high in complex carbohydrates, folate and iron.

– There are approximately 40,000 bean varieties in the world.
– Only a fraction of these varieties are mass-produced for regular consumption.

The recipe here uses chickpeas. The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength. Go ahead and soak in all the goodness of this recipe!

Mom’s recipe: Finally, my mom makes a debut on my page! yay!! 🙂

Amritsari Chole

  • Servings: 5-6 people
  • Print


For cooking chickpeas

  • 2 cups dried white Chickpeas soaked overnight in enough Water and 1/4 teaspoon Baking soda (optional)
  • 2 inch Cinnamon Sticks
  • 4-5 Black Cardamom
  • 1 large Bay Leaf
  • 3 Tea bags

For the masala gravy

  • 1 large Onion, chopped
  • 3 medium size Tomatoes, chopped
  • 1 teaspoon chopped Ginger
  • 4 green Chilies, slit or julienned
  • 2 teaspoon Cumin powder
  • 2 teaspoon Dry Mango powder
  • 2 teaspoon Black Salt
  • 1 teaspoon Red Chili powder
  • 2 teaspoon Garam masala powder or Chana Masala powder
  • 3 tablespoon Oil
  • Some julienned ginger and coriander



  1. Pressure cook the soaked chickpeas with cardamom, bay leaf and cinnamon sticks wrapped tightly in a muslin cloth, till the chickpeas are cooked.
  2. Add tea bags to the cooked chickpeas and keep it aside.
  3. ln a pan, add cumin powder, dry mango powder and black salt. Mix and let them back till the powder turns black.
  4. ln a large pan, heat oil. Add the chopped onions & fry till golden brown.
  5. Add slit green chilies and fry for a minute.
  6. Add the chopped tomatoes & ginger and sauté the tomatoes till they become soft.
  7. Add the cooked chickpeas and saute for 5.6 minutes.
  8. Add the powdered mixture from step 3, red chili powder and garam/chana masala.
  9. Keep the whole mixture on fire and simmer till the curry thickens a bit.
  10. Check the salt and seasonings and add more if required.
  11. Garnish with ginger and coriander.

Hope you enjoy it!


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