Amritsari chole

Name: Amritsari chole
Total time: 5400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 300 gm Kabuli chana(chickpeas); as needed Water; 2 large onions chopped; 2 inch ginger; 2 green chillies slitted; 5-6 garlic cloves; to taste Salt; 1 pinch turmeric powder; 1 tsp Shahi zeera(cumin) powder; 1 tsp Kashmiri Red chilli powder; 2 tomatoes chopped; 6-7 loung / cloves; 1 1/2 tsp Anardana paste; 1 tbsp ghee; 1 tbsp mustard oil; 2 black cardamom; 1 tbsp grama masala; 3 bay leaves; 1 tbsp black tea leaves; 2 cinnamon sticks; 1/2 tsp asafoetida

Shreeya Rakshit @shree21cooks

U.P , India

I absolutely love the combination of chole chawal and amritsari chole brings the authentic flavour of punjab to the table . It's a perfect lunch combo and I took some inspiration from chef ranveer brar's recipe and bam! I got that same flavour that I once tasted at my punjabi friend's place.
#GA4
#week1
#punjabi
#amritsari_chole

Shreeya Rakshit @shree21cooks

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Ingredients

1hr 30 min

6-7 servings

300 gmKabuli chana(chickpeas)
as neededWater
2large onions chopped
2 inchginger
2green chillies slitted
5-6garlic cloves
to tasteSalt
1 pinchturmeric powder
1 tspShahi zeera(cumin) powder
1 tspKashmiri Red chilli powder
2tomatoes chopped
6-7loung / cloves
1 1/2 tspAnardana paste
1 tbspghee
1 tbspmustard oil
2black cardamom
1 tbspgrama masala
3bay leaves
1 tbspblack tea leaves
2 cinnamon sticks
1/2 tspasafoetida

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Steps

1hr 30 min

1

First of all we need chole/ chana that has been soaked overnight.
2

Then we have to boil it. Make a potli or pouch of (tea leaves+ black cardamom+ cinnamon+ cloves+ bay leaves). Now in pot to soaked and rinsed chole add water, salt 1tsp and let it com to a boil.
3

Now, add the potli to it and let it boil till the chole attains the buttery smooth consistency.
4

Meanwhile, make the masala, in saucepan add, ghee + mustard oil. To it add zeera, bay leaf, black cardamom, cloves, asafoetida (hing). Let it turn aromatic (at low flame.
5

Now in a hamandista or mortar and pestle, add the garlic and ginger and mash it up a bit and add it too.
6

Now, add the chopped onions and sauté. To this add a pinch not more than that (chef's instruction) of turmeric powder, and then add red chilli powder. Sauté.
7

Now when the onions turn soft, add the chopped tomatoes.Add salt. Lower the flame (medium to low)cover and wait till the oil seperates from masala.
8

To this add, some sugar(mom does this to enhance colour). Let it melt. Add some of the chole water and cover.
9

You will see a swift change in colour. Now check your chole if they are in that mushy buttery consistency add it to this masala with the water. Add green chillies.Cover and Cook for 5-7 mins.
10

Now, to this add the shahi zeera powder and garam masala. Cover again. Cook for 5 mins.
11

Now, add the anardana and let it simmer for 5 more mins.
12

Lastly my favorite step. Mash it up. Carefully go to the depth and mash the chole in the bottom. Mash it 7 times. Or you can do what I did. In a katori take some chole mash them and add them back to the saucepan. Easy peasy. You'll see chole will leave their skin easily.
13

That means it's done. Garnish with ginger Julien. Coriander leaves, onion rings and some fresh pomegranate seeds.
14

Serve, with kulche, bhature, poori, or rice. I paired them with zeera rice. Absolutely divine.

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Shreeya Rakshit @shree21cooks

on September 19, 2020 13:57

U.P , India

I find zen in cooking ... it relaxes me .. it doesn't bounds me .. I can create.. I can play with flavours.. no boundaries .. It provides me a sense of freedom.. not only flavours matter to me ...but different ingredients.. different cultures related to different cuisines intrigues me too ..FOOD is my passion and love♥️ both, I feel connected and in sync with this world when M around food .. 💗💗💗