Amritsari Chole

Name: Amritsari Chole
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 bowl kabuli chana; 2 tea bags; 2 Bay leaves; To taste salt; As required water; 2 tb sp cooking oil; 1 tsp cumin seeds; 1 onion; 1 " piece ginger; 4-6 pods garlic; 2 tomatoes; To taste salt; 1/4 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp garam masala; 1/2 tsp cumin seeds; 1/2 tsp coriander seeds; 1/2 tsp Fenugreek seeds; 4 cloves; 1 black cardamom; 1/2 tsp Black pepper

Aruna Thapar @Arunathapar27

New Delhi

Traditional Amritsari Chole is an authentic recipe which gives the Punjabi chole a rich dark colour and taste delicious from the freshly made amritsari chole masala . When you travel to Amritsar, regions around Punjab, Delhi and surroundings, this is a popular and most common staple which gets served.

Aruna Thapar @Arunathapar27

Saved

Ingredients

40 minutes

2 servings

1 bowlkabuli chana
2tea bags
2Bay leaves
To tastesalt
As required water
For making masala paste
2 tbsp cooking oil
1 tspcumin seeds
1onion
1" piece ginger
4-6 podsgarlic
2tomatoes
To tastesalt
1/4 tspred chilli powder
1/4 tspturmeric powder
1/4 tspgaram masala
For making chana masala
1/2 tspcumin seeds
1/2 tspcoriander seeds
1/2 tspFenugreek seeds
4cloves
1black cardamom
1/2 tspBlack pepper

Saved

Steps

40 minutes

1

Soak chickpea in water for 4 hours. Now transfer it in a pressure cooker. Add tea bag, salt, bay leaves and pressure cook till 7-8 minutes after first whistle. Switch off the flame. Let pressure releases automatically. Tea bag is added to give it a darker look.
2

Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put finely grinded onion, ginger, garlic, tomato and green chilli. Add salt, red chilli powder and turmeric powder and simmer on low flame till it turn thick and leaves the sides of wok.
3

Miss this masala in boiled chickpea and mix.
4

Heat a skillet. Roast all dry masale for making chana masala till roasted aroma comes. Now let it cool for 10 minutes. Then coarsely grind it.
5

Add this dry chana masala in chickpea and mix well. Adjust the consistency of water if needed. Now place the lid and pressure cook till 7-8 whistles and then switch off the flame and let pressure releases automatically.
6

Open the lid and remove tea bag from it. And mash it slightly.
7

Serve hot with chapatti or rice or parantha.