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Easy Amritsari Chole without baking soda

This Amritsari Chole is THE recipe that will make you fall in love with chickpeas all over again! It’s easy and soo comforting that you’re going to LOVE this recipe!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: amritsari chole, Amritsari chole without baking soda, chickpea curry, chole, indian chickpea curry, pindi chole, punjabi chickpea curry
Servings: 2 people

Equipment

  • 1 Pressure Cooker

Ingredients

  • 2 large onions, blend to puree
  • 3 medium tomatoes, blend to puree
  • 1 cup canned chickpeas (See Note 1 and 3 if using dried chickpeas)
  • 1 handful fresh coriander to garnish
  • ½ cup water

Whole Spices

  • 3 cloves
  • 1 big cardamom (black cardamom)
  • 2 cardamom
  • 1 inch cinnamon stick

Seasoning Spices

  • 2 teaspoon Ginger Garlic paste
  • 2 tablespoon chole masala
  • 1 teaspoon Coriander powder
  • 1 teaspoon Amchur (dried mango) powder
  • ½ teaspoon Red chili powder
  • ¼ teaspoon Haldi (turmeric)
  • 1 tablespoon Kasuri meethi (dried fenugreek leaves)
  • 1 tablespoon salt or per taste

For Tempering

  • 1 tablespoon ghee
  • ¼ tsp hing (asafetida)
  • 1 inch ginger, julienne chopped
  • 3 green chili slit chopped

Instructions

  • Heat some ghee and oil in a pressure cooker, and add the whole spices. Let them sizzle and release their aroma.
    3 cloves, 1 big cardamom (black cardamom), 2 cardamom, 1 inch cinnamon stick
  • Add onion puree and sauté until golden brown.
    2 large onions, blend to puree
  • Stir in the ginger-garlic paste and cook until the raw smell disappears.
    2 teaspoon Ginger Garlic paste
  • Add the ground spices (chole masala, coriander, amchur, chili powder, and turmeric) and mix well.
    2 tablespoon chole masala, 1 teaspoon Coriander powder, 1 teaspoon Amchur (dried mango) powder, ½ teaspoon Red chili powder, ¼ teaspoon Haldi (turmeric)
  • Add tomato puree and salt, cook until the oil separates.
    3 medium tomatoes, blend to puree, 1 tablespoon salt or per taste
  • Add a little water and pressure cook for 3 whistles for that even thick consistency of the gravy (see Note 1 and 3 if using dried chickpeas).
    ½ cup water
  • Open the lid, add canned chickpeas, and mix well. Crush dried fenugreek leaves between your palms and stir it in the cooker (see Note 1 and 3 if using dried chickpeas).
    1 cup canned chickpeas (See Note 1 and 3 if using dried chickpeas), 1 tablespoon Kasuri meethi (dried fenugreek leaves)
  • For the tempering, heat some ghee in a small pan. Add hing (asafetida), ginger, and green chilies. Pour this fragrant tempering over the chole.
    1 tablespoon ghee, ¼ teaspoon hing (asafetida), 1 inch ginger, julienne chopped, 3 green chili slit chopped
  • Serve hot and garnish with fresh coriander. This dish is best enjoyed with Kulcha, roti or naan. You can also pair it with some pickled onions and some poppadom on the side for that extra crunch.
    1 handful fresh coriander to garnish

Notes

Tips and Hacks for Amritsari Chole:

  1. Chickpeas Prep: If using dried chickpeas, soak them overnight or at least 8 hours minimum. You will need 1 cup of dried chickpeas. 
  2. Chole Masala: Use a good quality, store-bought chole masala with Anardana (pomegranate) ingredient in it or else use amchur (dried mango powder) as a replacement. 
  3. Dried Chickpeas Method: If using dried chickpeas instead of canned chickpeas then add the soaked chickpeas in the pressure cooker after water and cook it for 7-8 whistles (more whistles than the canned chickpea version) to boil the chickpeas and blend in with the gravy as well as even out the consistency of the gravy. 
  4. Tempering: Don’t skip the ginger-chili tempering—it adds a burst of flavor and fragrance.
  5. Consistency: Adjust water based on how thick or runny you like your curry.
  6. Serving Suggestions: Serve with Kulcha, Paratha, Naan or rice but it tastes best with breads over rice. Pair with pickled onions and lemon wedges for a complete experience.