Amirtsari Pindi Chole

Name: Amirtsari Pindi Chole
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup white chickpeas/ kabuli chana; 1/8 tsp baking soda; 1 tsp tea powder (potli) / 2 tea bags; 1 piece bay leaf; 2-3 pieces cloves; 1 cinnamon stick; 2 pieces green cardamoms; 2 tbsp oil; 1 tsp carom seeds; 1 pinch asafoetida; 4 green chillies+1" ginger + 4 garlic cloves paste; 1/4 tsp turmeric powder; 1 tsp red kashmiri chilli powder; 1 tsp coriander seeds powder; 1 tbsp Everest chole masala; 2 red tomatoes+1 big onion puree; As per taste Salt; 1 tbsp lemon juice/1 tsp aamchur powder; As Required Finely chopped green coriander leaves to garnish

Jasmin Motta _ #BeingMotta @cook_12567865

#NWM
#CR
A classic spicy and tangy curry delicacy from Punjabi cuisine prepared from white chickpeas/ kabuli chana boiled with tea bags (for brown colour) and whole spices. Cooked in tomato-onion gravy with special chole masala, served with Bhature /Naan/ Kulcha/ Tandoori Roti.

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

4 servings

1 cupwhite chickpeas/ kabuli chana
1/8 tspbaking soda
1 tsptea powder (potli) / 2 tea bags
1 piecebay leaf
2-3 piecescloves
1cinnamon stick
2 piecesgreen cardamoms
2 tbspoil
1 tspcarom seeds
1 pinchasafoetida
4green chillies+1" ginger + 4 garlic cloves paste
1/4 tspturmeric powder
1 tspred kashmiri chilli powder
1 tspcoriander seeds powder
1 tbspEverest chole masala
2red tomatoes+1 big onion puree
As per taste Salt
1 tbsplemon juice/1 tsp aamchur powder
As RequiredFinely chopped green coriander leaves to garnish

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Steps

1

Wash and soak white chickpeas overnight.
2

Add 11/2 glass of water, tea bags/ tea potli, whole spices, salt, and baking soda in soaked chickpeas. Pressure cook for 6 whistles.
3

Let the steam escape before opening the cooker lid. Remove tea bags/ potli & whole spices.
4

Grind green chilies, ginger, and garlic to make a paste. Grind tomatoes and onion to make puree.
5

In cooking, pan adds heat oil. Temper with carrom seeds and asafoetida. Add green chili ginger garlic paste. Saute for 30 seconds. Add turmeric powder, red chili powder dhania powder, and chole masala. Saute for 2-3 minutes.
6

Add tomato onion puree and cook for 2 -3 minutes. Add boiled chickpeas and salt to taste. Add lemon juice/ amchur powder Simmer for 5 minutes. Mash slightly with potato masher. Cook till gravy forms.
7

Garnish with chopped coriander leaves. Serve Relish Delicious Hot Amritsari pindi chole with Bhature/ Naan/ Kulcha/ Tandoori Roti.