AMRITSARI CHOLE

Amritsari Chole is a classic Punjabi dish made with chickpeas simmered in a rich, spicy, and tangy gravy that is packed with aromatic spices. This hearty dish is traditionally served with bhature (fried bread), making it a staple of North Indian cuisine. The depth of flavor comes from a blend of whole spices, tomatoes, and onions, with the addition of dried pomegranate seeds or tamarind for a slight tang. Perfect for a filling lunch or dinner, Amritsari Chole is loved for its bold, satisfying flavors and is a must-try for lovers of Indian food.

Ingredients:

• 1 1/2 cups dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons oil or ghee
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 black cardamom pod
• 2-3 cloves
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 1 tablespoon chole masala (store-bought or homemade)
• 1 teaspoon dried pomegranate seeds (or tamarind paste for tanginess)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Cook the chickpeas: If using dried chickpeas, soak them overnight. Drain and rinse them, then cook in a pressure cooker with water and a pinch of salt for 15-20 minutes (or until tender). If using canned chickpeas, drain and rinse them and set aside.
2. Prepare the masala: Heat oil or ghee in a large pan over medium heat. Add the cumin seeds, black cardamom, cloves, and bay leaf, and sauté for a minute until fragrant. Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
3. Add the ginger-garlic paste: Stir in the ginger-garlic paste and green chilies, and cook for another 1-2 minutes. Add the tomato puree and cook until the oil begins to separate from the masala.
4. Spice it up: Add the turmeric, red chili powder, ground coriander, and chole masala. Cook for 2-3 minutes, stirring frequently.
5. Simmer with chickpeas: Add the cooked chickpeas to the masala along with some of the cooking water (or fresh water if using canned chickpeas). Stir in the dried pomegranate seeds (or tamarind paste) and salt. Let the mixture simmer for 15-20 minutes to allow the flavors to meld, stirring occasionally. Adjust the consistency with water as needed.
6. Garnish and serve: Remove from heat, garnish with chopped fresh cilantro, and serve with lemon wedges on the side.

Amritsari Chole is best served with fluffy bhature, naan, or rice, making for a flavorful and hearty meal that showcases the rich flavors of Punjabi cuisine!