This recipe will surely bring authentic Punjabi culinary delight into your kitchen. This chole is one of the most popular curries of North India, brimming with aromatic spices and succulent chickpeas that claim a deliciously tangy, perfectly balanced flavor. Whether used for special occasions or as a wholesome meal, it captures the essence of Punjabi cuisine. You can prepare amritsari chole by soaking chickpeas all night and cooking them until they become tender. Whole spices like bay leaves, black cardamom, and cloves are added during boiling to infuse warm, earthy notes. The curry involves saut ing onions, tomatoes, ginger, and garlic until they form a smooth paste. The chole masala, with cumin, coriander, amchur (dried mango powder), and pomegranate seeds, brings tanginess and a slight sourness. A pinch of garam masala and the gravy's dark coloring add depth unmatched by any competitor. Traditionally served with bhature or kulchas, this Amritsari chole celebrates comfort food. Its bold and robust flavors make it a mouth-watering choice for lunch or dinner that truly embodies the flavors of Punjab.

• 1 cup chickpeas
• 1 inch cinnamon
• 2 cardamoms
• 1 bay leaf
• 2 tsp ginger
• 3 piece amla
• 1/2 tsp black salt
• 3 tbsp oil
• 1/2 cup onion
• 1 cup tomato
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp amchur powder
• 1/2 tsp garam masala
• 3 green chillies
• Salt
• 2 tbsp coriander leaves

• Begin by washing 1 cup of dried chickpeas in running water a few times to clean them of any dirt and impurities.
• After washing, soak the chickpeas overnight in enough water for about 8 to 9 hours.
• This ensures they soften to cook evenly and become tender.
• Once soaked, drain the chickpeas and rinse them under cold water. Keep them aside.
• Add the soaked chickpeas along with the following ingredients to the pressure cooker.
• Add cinnamon, cardamom, cloves, tej patta, crushed ginger, and dried gooseberry to the chickpeas. Add a teabag to the cooker.
• Add 3 cups of water to the mixture and stir everything together.
• Pressure cook on high pressure for 25 to 30 minutes.
• Let the pressure release naturally, then remove the lid once it has reached the cooking time.
• Now, you have soft, melt-in-the-mouth chickpeas. Remove the chickpeas and 1 cup of the cooking stock, including the whole spices if you used dried gooseberry. If you used tea leaves, discard the stock.
• Heat 2-3 tablespoons of oil in a heavy frying pan or wok over medium heat.
• Add the finely chopped onions and saut , stirring frequently, until they develop a golden-brown color; this takes around 10-15 minutes and is the most critical stage for developing flavors.
• Add two medium-sized chopped tomatoes and 1 inch of chopped ginger to the pan. Saut until the tomatoes are soft and mushy, and the oil separates from the masala; this indicates the base is well-cooked and ready for the chickpeas.
• Add the cooked chickpeas to the onion-tomato mixture and mix everything well.
• Add all ground spice powders: 1 tsp turmeric powder, 1-2 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala; toast them for another minute or two to release the flavors from the spices.
• Now add the reserved chickpea broth or extra water, 2 to 3 slit green chilies as preferred, and salt to taste.
• Mix everything together and let it simmer over medium heat until the curry thickens slightly.
• To make it thicker, mash a few chickpeas against the sides of the pan.
• Before serving, taste and adjust the salt and seasonings as needed.
• Serve the Amritsari Chole hot, garnished with julienned ginger and chopped coriander leaves.
• This dish pairs perfectly with bhatura, naan, roti, poori, or steamed basmati rice.
• Amritsari Chole is an immensely delicious and filling dish that everyone can enjoy.
• Its robust flavors and aromatic spices are sure to make it a family favorite.
• Enjoy it with loved ones, and have fun!