Amritsari Chole Masala | Authentic Punjabi Chole Recipe | The Bombay Chef – Vaun Inamdar

ginger

🥗Healthier: fresh turmeric

💰Cheaper: ground ginger

Fresh turmeric adds health benefits and flavor.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers add sweetness.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar fresh flavor.

chickpeas

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are often less expensive.

Soak kabuli chana in water for 6 to 8 hours and drain.

Cook soaked chickpeas in a pan with water and salt for 40 to 45 minutes until tender, or pressure cook for 4 to 5 whistles.

Discard tea bags after cooking chickpeas.

Heat oil and ghee in a pan over moderate flame, then add bay leaves.

Add chopped onions and cook until light brown.

Add chopped ginger, slit green chilies, and roughly bashed garlic; mix well.

Add chopped tomatoes and cook until soft.

Add turmeric, amchur, coriander powder, red chili powder, cumin powder, garam masala, and salt; mix well and cook the spices.

Crush anardana in a mortar and pestle, then add to the mixture.

Add cooked chickpeas and some water to adjust consistency; cook for 8 to 10 minutes.

Mash a few chickpeas to adjust the consistency.

Taste and adjust seasoning if necessary.

Garnish with fresh coriander and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary