Punjabi Anda Amritsari Chole
PakistaniPakistani RecipesDesi eggsMedium
Amritsari-style chickpeas cooked with boiled eggs in a tangy masala — a Punjabi favourite served with kulcha or roti.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 2 cups chickpeas, boiled
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp anardana (pomegranate seeds)
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander and green chillies for garnish
Method
- Heat oil and fry the onions until golden.
- Add ginger-garlic paste and tomatoes; cook until the oil separates.
- Add chilli powder, garam masala, anardana and salt.
- Add the boiled chickpeas and eggs with a little water; simmer for 12 minutes.
- Garnish with coriander and green chillies; serve with kulcha or roti.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)15 g
Fat (estimate)13 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs fully and serve hot. Allergen: egg. Substitute: use canned chickpeas if dried are not soaked, or add a spoon of imli pulp instead of anardana. Nutrition figures are estimates only, based on standard per-egg values.