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Blogging Marathon# 47: Week 3/ Day 2 Theme: Recipes from Menu Card Dish: Amritsari Chole We are going to order some 'Amritsari Chole' from Puranmal restaurant. There are a ton of chickpea curry variations from the Punjab/ Haryana region and I'm sure each household has there own version of these curries. So when I saw Amritsari Chole on the menu, I wanted to see how different it was from the other chole recipes.


34 serving

Total time

75 minutes




  • 1 cup chickpeas
  • 1 tsp Tea powder
  • 1 ginger
  • 2 bay leaves
  • 1 cinnamon
  • - 2 pods Cardamom
  • to taste Salt
  • 1 onion
  • 2 chilies
  • 1 ginger
  • 1 cup tomatoes
  • 1 tsp coriander
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.5 tsp Amchur
  • 0.5 tsp Chole Masala Garam Masala
  • to taste Salt
  • 2 tbsp cilantro
  • 1 tsp ginger
  • red onion


  1. Cook Chickpeas: Soak chickpeas for 6~8 hours or overnight. Take the chickpeas in a pressure cooker along with 3~4 cups of water. Make a small pouch with cheese cloth (bouquet garni) and add all the ingredients listed under chickpeas in it. Tie it up and add it to the chickpeas in the cooker. Cook till chickpeas are very tender, about 3~5 whistles.
  2. Drain the chickpeas and reserve the cooking water.
  3. For the Curry:Heat 2tbsp oil in a pan, add chopped onions and cook till they turn golden brown, about 5~6 minutes.
  4. Next add green chilies and cook for a minute. Add the chopped ginger and tomatoes; cook till tomatoes turn mushy.
  5. Add the cooked chickpeas along with ground coriander, cumin, red chili powder, amchur powder, chole masala and salt; cook for 5~6 minutes for the flavors to mingle.
  6. Add the reserved cooking liquid and bring to a boil. Add more water if there is not enough cooking water.
  7. Lower the heat and simmer for 10~12 minutes or till the gravy thickens a little bit.
  8. When the gravy thickens, add some julienned ginger to the chickpeas.
  9. Serve hot wit the garnishes of choice.