Amritsari Chole
Smoky, tangy chickpeas cooked with our signature Chole Masala — just like the streets of Amritsar.
🧂 Ingredients
- 2 cups chickpeas (soaked overnight)
- 2 tbsp Kalavati Chole Masala
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2 green chillies, slit
- 1 tea bag (for color)
- 2 tbsp oil or ghee
- Salt to taste
- Fresh coriander for garnish
👩🍳 Steps
- 1
Boil soaked chickpeas with a tea bag and salt until tender. Drain and discard the tea bag.
- 2
Heat oil in a heavy-bottomed pan. Add chopped onions and fry until deeply golden brown.
- 3
Add ginger, garlic, and green chillies. Sauté for a minute until fragrant.
- 4
Add tomato puree and cook on medium heat until oil separates from the masala.
- 5
Add 2 heaping tablespoons of Kalavati Chole Masala and stir well for 2 minutes.
- 6
Add the boiled chickpeas along with a cup of the cooking liquid. Bring to a gentle simmer.
- 7
Cover and cook on low heat for 20 minutes, allowing the flavors to meld. Mash a few chickpeas for thickness.
- 8
Garnish with fresh coriander and serve hot with bhature, kulche, or steamed rice.