Amritsari chole Recipe


• 3 cans chickpeas cans

• 1 large onion

3 tomatoes chopped

4-5 green chilies

• 2 tablespoons garlic

• 2 tablespoons ginger

• 1 cinnamon stick

• 3-5 bay leaves

• 2 black cardamom

• 3-5 tablespoons fenugreek leaves

• 1/2 teaspoon mango powder

• 1 tablespoon red chilies

• 2 tablespoons pomegranate seeds

• 5 tablespoons purified butter

• 1 tablespoon 7 spices

• 1/2 teaspoon turmeric

• 1 tablespoon coriander powder

• 1/2 teaspoon cumin powder

• 3 tea bags

• Water

• Cilantro

• Oil


Add oil to a pot then add onions, ginger and garlic. Cook until brown then add in cardamom, bay leaves, cinnamon stick and tomatoes. Now add in all the dry spices with a little water. Cook for few minutes and add the crushed pomegranate seeds.

Mix well; add slit green chiles with chickpeas with water and tea bags. Cover and cook the chickpeas for 20-25 minutes then take some chickpeas out and grind them and then add the grinned chickpeas.

Take the tea bags out and then add dry fenugreek leaves, purified butter. Cook for few minutes. Serve hot and garnish with cilantro. Serve with bread.

Recipe courtesy by Gratify Cooking

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