Amritsari Chole Recipe

As the name suggests this recipe belongs to Amritsar, Punjab. This particular recipe will get you the authentic taste of the chole that you get in Amritsar. The recipe is fairly easy to follow and the best part is that you can serve these with almost any kind of bread or even rice.

So without any further due let’s get started with the recipe.

Ingredients:

• White chickpeas/ Kabuli chana – 2 cups (soaked in water overnight)
• Cinnamon stick/dal cheeni- 2 inch
• Black cardamom/badi elaichi- 4-5
• Bay leaf/tej patta- 2
• Black tea leaves- 4 tsp.
• Baking soda- ¼ tsp.
• Salt to taste
• For the gravy:
• Onion- 1, large (chopped)
• Tomato- 3-4 medium sized (chopped)
• Ginger- 1 tsp. (chopped)
• Green chilli- 4-5 (slit)
• Cumin/jeera powder- 2 tsp.
• Coriander/dhania powder- 2 tsp.
• Dried mango powder/amchur- 2 tsp.
• Red chilli powder-1 tsp.
• Garam masala- 2 tsp.
• Oil- 3-4 tbsp.
• Coriander leaves for garnishing

Procedure:

1.  Soak the chickpeas overnight for at least 8-9 hours in water.
2.  Next day, add the soaked chickpeas to a pressure cooker along with the whole spices (cinnamon, black cardamom and bay leaf), salt, baking soda and tea wrapped in a muslin cloth.
3.  Pressure cook the chickpeas for 10-12 minutes or till the chickpea are soft and completely cooked.
4.  Strain the water from the chickpeas but don’t throw it away. Reserve the water along with the whole spices. Throw away the tea leaves.
5.  In a kadhai or large pan, heat up the oil. Add the chopped onions and cook until golden brown.
6.  Now add the slit green chillies and cook for a minute.
7.  Add in the chopped tomatoes and chopped ginger and cook till the tomatoes become soft and mushy.
8.  Now add the cooked chickpeas and cook for 6-7 minutes while mixing it several times.
9.  Add the ground spices and cook for another minute.
10.  Now add the reserved stock (3 cups) to the chickpeas. If you do not have enough stock, you can add water.
11.  Now let the stock simmer and thicken. Once the gravy has thickened up add some julienned ginger. Check the seasonings and turn off the flame.
12.  Garnish your Amritsari chole with fresh coriander and serve it with naan, bhature, kulche, poori or steamed

Image Source: foodfellas4you