Cook and Scale
Amritsari Chole
4 servings · 60 min total
A dark, tangy Punjabi chickpea curry simmered with tamarind and a punchy blend of spices until deeply flavourful, best served with rice or flatbread.
Ingredients
- 480 g chickpeas, cooked, drained
- 2 onion, finely chopped
- 5 garlic, minced
- 20 g fresh ginger, grated
- 2 tomato, chopped
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tbsp tamarind paste
- 3 tbsp vegetable oil
- 6 dl water
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
Method
- 1.
Fry the onion, garlic and ginger — Heat the oil in a large pot and fry the onion, garlic, and ginger for about 5 minutes until soft and golden.
- 2.
Toast the spices — Stir in the cumin, coriander, garam masala, and chili powder, and cook for 1 minute until fragrant.
- 3.
Cook down the tomatoes — Add the chopped tomato and tomato paste, and cook for 5 minutes, mashing lightly, until the mixture turns rich and dark.
- 4.
Add chickpeas and tamarind — Stir in the chickpeas, tamarind paste, water, and salt.
- 5.
Simmer and thicken the gravy — Bring to a simmer and cook uncovered for 25 minutes, mashing some of the chickpeas against the pot to thicken the gravy, until deep brown and rich.
- 6.
Adjust and serve hot — Taste and adjust seasoning, stir in the cilantro, and serve hot with rice or flatbread.