Amritsari Chole

Name: Amritsari Chole
Cuisine: Indian
Ingredients: 1 cup white chickpeas (kabuli chana); 1 inch cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1/2 tsp peppercorns; 1-2 bay leaves; 1/2 tsp carom seeds (ajwain); 1-2 tea bags; 1 onion sliced; 3-4 garlic sliced; 1/2 tsp baking soda; to taste salt; 2 tbsp ghee; 1 tbsp oil; 1 tbsp chana masala; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala powder; 1/2 tsp amchur powder; 1/2 cup tomato puree; 1 tbsp tomato paste; 1 tsp kasuri methi crushed; 1/2 tsp ginger julienned; 2 slit green chilies; as needed coriander leaves; as needed ginger julienne and green chilies to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - This is a traditional Punjabi style chole that is so yummy with full of flavours. It is a great comfort food that is just perfect for any festive season where one needs to have something special.

Paired with some green chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of India bread like naan, kulcha, tandoori roti, poori, paratha, bhatura or just plain chapati. So get going and dish out this amazing restaurant style Amritsari chole curry for your loved ones.

Bethica Das @kitchen_flavours

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Ingredients

1 cupwhite chickpeas (kabuli chana)
1 inchcinnamon stick
2-3green cardamoms
4-5cloves
1/2 tsppeppercorns
1-2bay leaves
1/2 tspcarom seeds (ajwain)
1-2tea bags
1onion sliced
3-4garlic sliced
1/2 tspbaking soda
to tastesalt
2 tbspghee
1 tbspoil
1 tbspchana masala
1 tspcoriander powder
1 tspcumin powder
1 tspgaram masala powder
1/2 tspamchur powder
1/2 cuptomato puree
1 tbsptomato paste
1 tspkasuri methi crushed
1/2 tspginger julienned
2 slitgreen chilies
as neededcoriander leaves
as neededginger julienne and green chilies to garnish

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Steps

1

In a muslin cloth, tie cinnamon, cardamoms, cloves, pepper and bay leaves into a potli.
2

Pressure cook the soaked chana in 2 cups water, onion, garlic, carom seeds, tea bags, baking soda, salt and the spice potli for 4-5 whistles.
3

Open the lid when it cools down. Discard the spice potli and the tea bags.
4

Heat ghee and oil in a pan. Add all the dry spices and saute for a few seconds. Then add the tomato puree and tomato paste. Saute till the oil separates.
5

Add the boiled chickpeas, ginger julienne, slit green chilies and kasuri methi. Mix everything well and simmer till it turns slightly thick. Switch off the flame.
6

Garnish with coriander leaves, ginger julienne and green chilies. Serve as a side dish with naan, kulcha, tandoori roti, poori, bhatura, paratha or just plain chapati.