Amritsari Chole is a famous Punjabi dish made with chickpeas cooked in a spicy and tangy tomato-based gravy. The chole or chickpeas are first soaked overnight, then cooked with a blend of aromatic spices, including cumin, coriander, garam masala, and amchoor powder. The dish is typically served with Indian flatbreads like naan, chapatis, or bhature. It is a popular street food in Amritsar, a city in Punjab, hence the name Amritsari Chole.

Ingredients:

– 1 cup chickpeas (soaked overnight)
– 2 onions, finely chopped
– 2 tomatoes, finely chopped
– 2-3 green chilies, finely chopped
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala powder
– 2 tablespoons oil
– Salt to taste
– 2 teaspoons lemon juice
– 2 tablespoons fresh coriander leaves, chopped

Instructions:

1. Drain and rinse the soaked chickpeas in cold water. Add them to a pressure cooker with 4 cups of water and some salt. Pressure cook until soft, but not mushy.

2. Meanwhile, heat oil in a pan and add cumin seeds. Once they start to splutter, add onions and sauté until they turn golden brown.

3. Add ginger-garlic paste and green chilies. Sauté for another minute or until the raw smell disappears.

4. Add all the dry spices – coriander powder, red chili powder, turmeric, and garam masala. Mix well and sauté for a few more seconds.

5. Add chopped tomatoes and cook until they are mushy and oil separates from the sides of the pan.

6. Add the cooked chickpeas, along with the water it was cooked in. Adjust salt if needed. Cover and cook for 10-15 minutes on low heat.

7. Add lemon juice and fresh coriander leaves. Taste and adjust the seasoning before serving hot with bhature, puri or rice.

Enjoy your delicious Amritsari Chole!