Amritsari chole | Black spicy chickpea curry

Amritsari chole | Black spicy chickpea curry

Today’s recipe is Amritsari chole | Black spicy chickpea curry. It’s a chickpea or chole recipe that’s signature is its black color or dark hue. It can be served with steamed rice or puri. Chickpeas to mention, are a wonderful source of protein. It contains a lot of vitamins and minerals.Its good for bone health, diabetes, controlling blood pressure, cancer prevention.


I have made this Amritsari chole | Black spicy chickpea curry with chickpeas of small size (pundits chole). I soaked it in water for 12 hours and also added baking soda. Hence the chickpeas are soft and easily mash-able. Also black tea or tea liquor is to be used to get the typical black color. Anardana powder is also added to impart a typical sour taste to the chole. In absence of anar powder, you can put amchoor or dry mango powder. It’s all cooked in pressure cooker as well

 

 

 

 

Time required to cook Amritsari chole | Black spicy chickpea curry: 45 minutes

 

 

 

 

To follow us on facebook, please click here.

To follow us on twitter, please click here.

To check the Home page, click here

 

 

 

 

 

 

Serves 6 – 8 people

 

 

 

 

Ingredients required to make Amritsari chole | Black spicy chickpea curry:

  • 2 cups of kabuli chana or chickpea
  • 2 onions – paste
  • 2 tomatoes – pureed
  • 16 cloves of garlic – 1 inch ginger : paste
  • 3 green cardamom, 2 cinnamon sticks, 5 – 7 cloves
  • Powdered spices mixture : 1 tsp garam masala powder, 1.5 tsp cumin powder, 1 tsp coriander powder, 2 tsp anardana powder, 1 tsp red chilli powder
  • Salt to taste
  • Mustard oil or refined vegetable oil  or ghee
  • Kasuri methi or Powdered dry fenugreek leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp baking powder
  • 1 cup black tea
  • 6 – 7 green chillies – slitted
  • Pinch of asafetida or hing

 

 

 

 

To find interesting Dal / Lentil recipes, please click here.

 

 

 

 

 

Amritsari chole | Black spicy chickpea curry recipe:

  • Soak chickpeas or kabuli chana in water for 12 hours. Drain water
  • In a pressure cooker, put chickpeas, water, turmeric powder, salt, baking powder and tea. Also add cinnamon, cardamom and clove. Close lid and pressure cooker on medium flame for 7 whistles or till the chickpeas are soft and mashable. Let steam settle on its own and then open the lid of the cooker
  • Heat oil in a pan. Add onion and saute till the colour changes to brown
  • Add ginger garlic paste and saute
  • Add tomato puree and salt. Cook till oil starts to separate
  • Add the Powdered spices and saute
  • In the pressure cooker, also mash the chickpea a little with the back of a laddle
  • Into the pressure cooker add the masala, green chillies  and simmer for about 10 minutes or till the consistency is as desired
  • Now add Kasuri methi on top and simmer for 2 more minutes
  • Add hing and stir

 

 

Your Amritsari chole | Black spicy chickpea curry is ready to serve!

 

 

 

 

 

Recipes from the blog

Dal makhani | Red kidney beans and black lentil curry

Butter Chicken | Murgh Makhani Recipe

Peshawari Paneer – A creamy delight with cottage cheese !

Potol mishti recipe

Malai chicken tangri kabab | Cream chicken tangri kebab

Egg makhani | Egg Butter masala

Easy Paneer makhani – Cottage cheese recipe

 

Shukto | Bitter mixed vegetable curry

 

 

 

Travelogue / Lifestyle

A gift to myself – the Money Plant

Kashi Tour | Benaras Tour | Varanasi Tour

Travelogue – Jayrambati, Kamarpukur, Bishnupur, Mukutmanipur Trip

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(Visited 61 times, 1 visits today)

Comments

Leave a Reply

Your email address will not be published. Name and email are required


Author:

I am a foodie and a cook by passion. The aroma, the taste of food attracts me and the ingredients and their properties attract me even more. I pursued my bachelors in Electronics and Instrumentation engineering and have had a successful career in IT in automotive testing domain as an automation and manual test engineer. I worked for 8 years in Bangalore, Kolkata and Munich, Germany. After my daughter was born, I worked for 2 years and then decided to take a break to spend time with my daughter and watch her grow. Apart from spending time with my princess, I am devoting time to my hobbies of cooking and writing now.