Amritsari Chole
04-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Chole (Chickpeas)
1 ½ cups dried chickpeas (chole), soaked overnight
2 black tea bags (optional, for color)
1 bay leaf
1 black cardamom
2-3 cloves
1 small cinnamon stick
Salt to taste
For the Gravy
2 medium onions, finely chopped
3 medium tomatoes, pureed
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala
1 tablespoon Amritsari chole masala (or any good quality chole masala)
1 tablespoon tamarind paste or dried pomegranate seeds (anardana) powder
2 tablespoons oil or ghee
Fresh coriander leaves for garnish
Juliennes of ginger for garnish
Instructions:
1. Cook the Chickpeas
Drain and rinse the soaked chickpeas. Transfer them to a pressure cooker.
Add enough water to cover the chickpeas. Add black tea bags (optional, for a darker color), bay leaf, black cardamom, cloves, and cinnamon stick.
Add salt to taste. Pressure cooks for about 20-25 minutes or until the chickpeas are soft and fully cooked. Drain the cooked chickpeas and set aside, reserving some of the cooking liquid.
2. Prepare the Masala Base
Heat oil or ghee in a large pan on medium heat.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for 2-3 minutes until the raw smell of the ginger-garlic disappears.
Add the tomato puree and cook on medium heat until the oil starts separating from the masala.
3. Spice the Gravy
Add red chili powder, turmeric powder, coriander powder, and Amritsari chole masala. Mix well and cook the masala for 3-4 minutes.
Add the tamarind paste (or anardana powder) for a tangy flavor. Cook for another 2 minutes.
4. Combine Chickpeas and Gravy
Add the boiled chickpeas to the gravy and mix well.
Pour in some of the reserved cooking liquid to adjust the consistency of the gravy.
Let the chole simmer on low heat for about 20 minutes to allow the flavors to meld together. Stir occasionally.
5. Finishing Touch
Stir in the garam masala and adjust the salt and spices according to taste.
Garnish the Amritsari Chole with fresh coriander leaves and ginger juliennes.
6. Serve
Serve hot with bhature (fried bread), naan, or rice. Accompany with sliced onions, lemon wedges, and green chilies on the side.
Enjoy your authentic Amritsari Chole—a hearty and flavorful dish perfect for any meal!
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