Amritsari-Style Chole (Delhi Household Version)
A home-style version of the classic Punjabi chickpea curry, made regularly in Delhi's Punjabi households with a distinct tangy, dark masala.
- Prep
- 480 min
- Cook
- 50 min
- Total
- 530 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Pressure cooker
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 10 g
- carbs
- 40 g
- fibre
- 10 g
- protein
- 12 g
- calories
- 300 kcal
Instructions
- 1
Pressure cook the soaked chickpeas with salt until they are soft and tender.
- 2
Heat oil in a kadai (deep pan). Fry the onions until they turn deep golden.
- 3
Add ginger-garlic paste. Cook until it smells fragrant.
- 4
Add tomatoes, chole masala and anardana powder. Cook until the mixture turns thick and dark.
- 5
Add the cooked chickpeas along with a little of their cooking liquid.
- 6
Simmer gently for 20 minutes. Mash a few chickpeas to thicken the gravy naturally.
- 7
Stir in amchur powder (dried mango powder) if you prefer a tangier taste.
- 8
Garnish with sliced onions and ginger cut into thin matchsticks before serving.
Chef's tips
Gently mashing a few chickpeas while simmering thickens the curry naturally without needing extra thickeners.
Ingredient substitutions
- anardana powder → extra amchur powder
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat on the stovetop with a little water to loosen the gravy.
Common mistakes to avoid
- •Skipping the long simmer, which leaves the spice mix tasting raw.
Serving suggestions
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