Amritsari chole

Name: Amritsari chole
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 200 gm Chickpeas; 2 glass Water; 2 Onion medium size; 1 tbsp Oil; 1 Tomato; 2 tsp Red chilli powder; 1/4 Tsp Coriander powder; 1/3 tsp Turmeric powder; 1 tsp garam masala powder; 1 tsp Cumin powder; 1 inch Dalchini(cinnamon stick); 2 Tea bags; 2 Bay leaves; 1 tsp kasuri methi; 1 tbsp Ginger julien; 1 tbsp Desi ghee; to taste Salt

Rumeen's Recipes @cook_26271658

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Rumeen's Recipes @cook_26271658

#GA4
#post number 1

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Ingredients

30 minutes

4 people

200 gmChickpeas
2 glassWater
2Onion medium size
1 tbspOil
1Tomato
2 tspRed chilli powder
1/4 TspCoriander powder
1/3 tspTurmeric powder
1 tspgaram masala powder
1 tspCumin powder
1 inchDalchini(cinnamon stick)
2Tea bags
2Bay leaves
1 tspkasuri methi
1 tbspGinger julien
1 tbspDesi ghee
to tasteSalt

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Steps

30 minutes

1

Soak the chickpeas over night in enough water to cover them.
2

Drain water in which you had soaked the chickpeas.
3

In pressure cooker add soaked chickpeas around 2 glass of water,2 tea bags, cinemman stick, bay leave and some salt.
4

Pressure cook on high flame till you get 2-3 whistle after that lower the flam to medium and let the chickpeas cook more 5 minutes on low flame.
5

Remove the cooker from heat and allow it to cool down once the steam is gone,open the cooker and check the chickpeas.you should be able to press them easily with your fingers.
6

Here you can remove whole garam masala from chickpeas if you don't want them in the curry.
7

Heat oil in a wok,once hot add chopped onion fry the onion till turn golden brown in color.add ginger garlic paste and chopped tomato in it saut for couple of seconds add little water and saute for few seconds turn off the flam. Let it cool down.
8

Remove onion and tomato mixture from oil and grind in a mixi jar make fine paste. In remening oil add all spice powder add onion tomato paste saute for couple of seconds till oil separate.
9

Drain the chickpeas and add them to the onion,tomato mixture mix well till the chickpeas coat well in masala. Do not throw away the water when you have drained the chickpeas we will add the same water in the gravy. sprinkle kasuri methi and cook on low flame till the gravy turn thick.
10

To temper, Heat ghee in a tadka pan add the ginger julienne fry till julienne turn golden add fried julienne in the chole curry give it a quick mix and turn off the flam. Serve Amritsari chole with bhature.