Amritsari Chole (Spicy Chickpeas Curry)

I have invited family over for tea. I decide to give them heavy snacks so that they do not have to worry about dinner. To make it easy on myself, I order samosas from the local Indian Grocery store and fix Chole Batura myself. That along with some homemade Gulab Jamuns should complete the meal. I have several chole recipes I’ve used over the years, but decide to use one I morphed from several recipes. I am a little apprehensive, but the verdict was “Deeelicious!” I am very grateful for supportive and appreciative family!

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Amritsari Chole (Spicy Chickpeas Curry)

Prep Time 8 hours hours

Cook Time 45 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 6

A traditional, Punjabi style mouth-watering chickpea curry that your mother-in-law would love!

Ingredients

• 2 cups Kabuli chana (chickpeas, garbanzo beans) (Sorted, cleaned, rinsed well, and soaked overnight in 5 cups water)
• 4 cups water
• 2 small cinnamon sticks
• 3 pods black cardamom
• 2 bay leaves
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp mango powder Or dried pomegranate (available at your local Indian grocery store)
• 1 tsp red chili powder (optional, add more or less depending on your taste for spiciness)
• ¼ tsp baking soda (optional)
• 1 tsp garam masala powder (or to taste)
• ½ tsp salt (or to taste, more or less)
• 1 large (5-6 oz) onion (finely chopped)
• 1-2 fresh green chilis (slit in half or finely chopped to release the seeds into the curry—the seeds add the fire in your mouth sensation, optional, to taste)
• 4 medium tomatoes (finely chopped)
• 4 tbsp cooking oil
• 1 kettle hot water (keep handy to add as needed—I always keep a kettle of water hot water on hand when I cook)

Instructions 

To Cook the Beans

• After soaking, rinse, and drain soaked beans and place them in a large pot. Add approximately 4 cups water of enough to cover over the beans, at least two inches.
• Add the whole spices, cardamom, cinnamon, bay leaf, ginger paste, baking soda (optional) and salt.
• Cover and boil on medium high for approximately  50 minutes until the beans are soft. If they start to dry out, add more hot water.
• Once the beans are cooked, remove from stove top, and set aside.  

To Tadka / Tempering

• In a large pan or wok, heat the oil over medium heat, and add the chopped onions.
• Fry the onions until they are golden brown, Approximately 7-8 minutes.  
• Optional: Add slit green chilies and fry for a minute.
• Add the chopped tomatoes and ginger and sauté until the tomatoes are cooked, and the oil starts to surface on sides of the pan, approximately 10-15 minutes.
• With a slotted spoon, carefully add the cooked chickpeas, but reserve the water (you can strain it ahead if you like).
• Sauté the chickpeas for about 5 minutes, and then add all the spice powders and stir for a minute.
• Now add the strained stock (add some hot water to the stock if it isn't measuring 3 cups of liquid). You need about 3 cups of liquid to continue cooking.
• Cover and simmer on medium low, stirring occasionally, until the gravy thickens.
• Uncover the pot and mash some beans against the inside sides of the pot to thicken the gravy. Check for salt. The finished beans should be soft and blended and a bit mushy, with a thick gravy. If the water dries out during cooking, add a little more hot water.
• Pour into a serving dish when done and garnish with any of the garnished items given.
• Serve with batura, naan, tandoori roti, or just samosas. You can also enjoy it with boiled rice or any kind of pilaf. 

Notes

You can boil the chickpea beans with two black tea bags or two teaspoons of black tea leaves tied in a muslin cloth, if you want a dark color. Tea is caffeinated,  so I leave it out in the interest of some of my siblings who are off caffeine.

You can add to or substitute the green chilies with one teaspoon of degi mirch (Kashmiri chili powder) if you want more of a reddish color. It packs some heat, so handle according to your taste!

If using a pressure cooker, boil the beans following the directions in the manual, but undercook it by 5 minutes, so you can finish cooking it on the stove top to the consistency you like.

If you do not want to hassle with soaking or boiling the chickpea beans, or are short on time, you can also replace the boiled and cooked beans with 4 cups of organic canned beans. Just rinse and drain them.

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: chickpea, chole, curry

Golden Temple Photo by Laurentiu Morariu on Unsplash