Introduction:
Amritsari Chole, also known as Punjabi Chole, is a popular and
flavorful dish from the vibrant city of Amritsar in Punjab, India. This
delectable chickpea curry is loved for its rich aroma, tangy taste, and robust
spices that tantalize the taste buds. In this article, we will dive into the
secrets of creating the perfect Amritsari Chole, with a step-by-step recipe and
answers to some frequently asked questions. Let's get ready to embark on a
delightful culinary journey!
Amritsari Chole: The Pride of Punjab
Amritsari Chole holds a special place in Punjabi cuisine and is
renowned for its unique blend of spices and flavors. This dish has been passed
down through generations, and its popularity has transcended regional
boundaries, making it a beloved North Indian delight.
Amritsari Chole Recipe: Unraveling the Culinary Magic
Here's a delightful and authentic Amritsari Chole recipe that will
transport you to the bustling streets of Punjab:
Ingredients:
·
Chickpeas (kabuli
chana): 1 cup (soaked overnight)
·
Onion: 1 (finely
chopped)
·
Tomato: 2 (pureed)
·
Ginger-garlic paste: 1
tablespoon
·
Green chilies: 2-3
(slit)
·
Tea bags: 2
·
Cumin seeds: 1 teaspoon
·
Bay leaf: 1
·
Cinnamon stick: 1 inch
·
Cloves: 3-4
·
Black cardamom: 1
·
Coriander powder: 1
tablespoon
·
Cumin powder: 1
tablespoon
·
Red chili powder: 1
teaspoon
·
Turmeric powder: 1/2
teaspoon
·
Garam masala powder: 1
teaspoon
·
Amchur powder (dry mango
powder): 1 teaspoon
·
Kasuri methi (dried
fenugreek leaves): 1 teaspoon
·
Fresh coriander leaves:
a handful (chopped)
·
Salt: to taste
·
Cooking oil or ghee: 2
tablespoons
Instructions:
1.
Drain the soaked
chickpeas and pressure cook them with fresh water and a tea bag. The tea bag
will give the chickpeas a dark color. Cook until the chickpeas are tender and
easily mashed.
2.
Heat oil or ghee in a
pan and add cumin seeds, bay leaf, cinnamon stick, cloves, and black cardamom.
Sauté until the spices release their aroma.
3.
Add the finely chopped
onions and cook until they turn golden brown.
4.
Add ginger-garlic paste
and green chilies. Cook until the raw smell disappears.
5.
Stir in the tomato puree
and cook until the oil separates from the masala.
6.
Add coriander powder,
cumin powder, red chili powder, turmeric powder, and salt. Mix well and cook
the masala on medium heat for a few minutes.
7.
Add the cooked chickpeas
along with the water. Adjust the consistency of the gravy according to your
preference.
8.
Sprinkle amchur powder,
garam masala powder, and kasuri methi. Mix well and let the flavors meld for a
few minutes.
9.
Garnish the Amritsari
Chole with fresh coriander leaves.
FAQs: Frequently Asked Questions about Amritsari Chole
Q: Can I use canned chickpeas instead of soaked ones?
A: Yes, you
can use canned chickpeas for a quicker preparation. However, the soaked
chickpeas provide a better texture and taste.
Q: Can I make Amritsari Chole without tea bags?
A: Yes, you can
omit the tea bags and achieve a lighter color. The tea bags are used to give
the chickpeas a dark hue, but the flavor remains intact without them.
Q: What can I serve with Amritsari Chole?
A: Amritsari Chole pairs
wonderfully with Bhature (fried bread), steamed rice, or roti (Indian
flatbread). It also goes well with naan or kulcha.
Conclusion:
Amritsari Chole is a soul-satisfying dish that represents the essence of Punjab's rich culinary heritage. Whether you savor it with Bhature or rice, this aromatic and flavorful chickpea curry will surely become a favorite in your household. With this authentic recipe, you can now bring the taste of Amritsar to your kitchen and delight your loved ones with the goodness of Amritsari Chole. Happy cooking and relishing!