Dinner · 55 min · indian

Chole Amritsari

An Indian dinner built around chickpeas and onions — on the table in 55 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Chickpeas
• 2 Onions
• 3 Tomatoes
• 3 tbsp Mustard oil
• 1.5 tbsp Fresh ginger
• 2 tbsp Anardana pomegranate seeds
• 2 tbsp Chole masala
• 1 tsp Turmeric
• 1 tsp Kashmiri chili powder
• 1 Tea bag
• 1 tbsp Ghee

Steps

1. Soak the chickpeas overnight, then simmer with the tea bag 30 minutes until tender — the tea stains them the deep mahogany color Amritsari chole is known for. Discard the tea bag.
2. Heat the mustard oil until it smokes lightly, then cool 30 seconds; this single step turns its raw bite into mellow depth.
3. Brown the onions 12 minutes until dark golden, then add ginger and tomatoes; cook until the masala turns jammy and the oil glistens at the edges.
4. Crush the anardana and stir it in with the chole masala, turmeric, and chili — the dried pomegranate gives the signature sour-sweet tang, no tomato overload needed.
5. Tip in the chickpeas with a ladle of their cooking liquor and simmer 15 minutes, mashing a few against the pot to thicken the gravy.
6. Finish with a spoon of ghee swirled through off the heat; it rounds the tang without dulling it.
7. Serve with bhature, kulcha, or steamed rice, with sliced raw onion and lemon on the side.

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