SERVES 4
This dish gets its name from the city of Amritsar in the northwestern Indian state of Punjab. Amritstari chole is a rich and spicy chickpea dish that is very commonly served on the street side eateries (dhabas) in Punjab. To state that this dish has a medley of flavors is an understatement. Just look at the list of ingredients used in its preparation. It goes well with warm naan, kulcha or baturas (a deep fried fluffy deep-fried leavened bread).
For preparing the chickpeas
1 cup chickpeas, soaked overnight
2 black teabags
2 dried red chilies
2-inch cinnamon stick
1 black cardamom
2 bay leaves
½ tsp turmeric
1 tsp salt, adjust to taste
For preparing the gravy
3 tbsp clarified butter (ghee)
2 tbsp mustard Oil
1 black cardamom
2 whole red chili
2 bay leaves
1 tsp cumin seeds
1-in ginger, roughly chopped and crushed
4-5 cloves garlic, crushed
2 medium onion, finely chopped
½ tsp turmeric powder
1 tsp coriander Powder
1 tsp red chili powder
1 tsp salt, adjust to taste
2 medium tomatoes, finely chopped
1 tsp garam masala powder
1 tsp caraway seeds
3 green chilies, slit
1 tsp dried mango powder
1 tbsp coriander leaves, finely chopped
1 tsp dried fenugreek leaves
For preparing the chickpeas
1 Add soaked chickpeas in a deep bottomed pan along with enough water to boil the chickpeas. Put the dry red chilies, cinnamon stick, cardamom, and bay leaves in cheesecloth pouch and add it to the pan.
2 Cook the chickpeas till they are soft and well-cooked, about 40-45 mins. Discard the cheesecloth pouch and reserve the boiled chickpeas and the stock. You can also cook in an instant pot or pressure cooker. If using an instant pot, cook on high pressure for about 15 minutes and let the pressure release naturally.
For preparing the gravy
4 In a deep-bottomed pan, heat the clarified butter and mustard oil on medium-high heat. Add black cardamom, whole red chili, bay leaves and sauté for about 1 minute. Add cumin seeds and let them splutter. Add the crushed garlic and ginger and sauté for about 1 minute.
5 Add onions and cook till they turn golden brown. Sprinkle the turmeric powder, coriander powder and red chili powder, sauté for 2-3 minutes.
6 Sprinkle the salt and mix well. Add the chopped tomatoes and sauté till they are well-cooked and turn soft and mushy, about 6-7 minutes.
7 Add caraway seeds and green chilies and sauté for about a minute.
8 Add the cooked chickpeas along with 2 cups of the reserved stock and cook for about 5-6 minutes, stirring gently occasionally.
9 Sprinkle the garam masala and dried mango powder and mix gently. Add more reserved stock or water if needed.
10 Cook on medium heat till the gravy thicken, about 5-6 minutes. Remove from heat and garnish with chopped cilantro leaves and crushed dry fenugreek leaves. You can also garnish with some julienned ginger and sliced onions.
Serve immediately with warm Indian naan, kulcha or baturas.
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