Amritsari Chole

AMRITSARI CHOLE - Recipe purani, andaaz naya! Aur haan, music bhi :) Enjoy my recipe for a hearty Amritsari Chole and let me know how you liked it.

Ingredients

For Pressure Cook Chole

• 500 gms Chickpeas, soaked (overnight),
• 1 inch Ginger, peeled & sliced,
• 2 Garlic cloves,
• Bouquet garni,
• Salt to taste,
• Water as required

For Bouquet Garni

• 1 inch Cinnamon stick,
• 2 Bay leaf,
• 2-3 dry Red chilies,
• 2 Black Cardamom,
• 2-3 Cloves,
• 12-15 Black peppercorns,
• 1-2 tsp Tea leaves,

For Ginger Garlic Paste

• ½ inch Ginger, peeled & roughly sliced,
• 3-4 Garlic cloves,
• 2-3 Green chili, less spicy,
• Salt to taste,

For Chole Masala

• 2 ½ tbsp Coriander seeds,
• 1 ½ tsp Cumin seeds,
• 3-4 Black cardamom,
• 15-20 Black peppercorns,
• Salt to taste,
• 3-4 dry Kashmiri red chili,
• ½ tsp Asafoetida,
• 1 tsp degi Red chili powder,
• 1 tsp dry Mango powder,
• ½ tsp Carom seeds

For Amritsari Chole

• 4-5 tbsp Oil,
• ¼ tsp Cumin seeds,
• Prepared Ginger Garlic Paste,
• 4-5 medium size Onion, finely chopped,
• 2 tbsp prepared Chole Masala,
• 3 medium size fresh Tomato puree,
• ¼ cup Cooked Chole water,
• Pressure Cook Chole,
• 1 tbsp Prepared Chole Masala,
• 1 tbsp Ghee,
• 1 tbsp Coriander leaves, chopped

For Tadka

• 1 tbsp Oil,
• 2-3 Green chili, slit,
• 1 inch Ginger, Julienned, peeled,
• A pinch of degi red chili powder

For Garnish

• Prepared Tadka
• Coriander Sprig

Process

For Cooking Chole

1. In a Pressure cooker, add chole, ginger, garlic cloves, bouquet garni, salt to taste, water double the quantity of chole.
2. Cook it for 3-4 whistles and keep it aside for further use.

For Bouquet Garni

1. In a muslin cloth, add cinnamon stick, bay leaf, dry red chillies, black cardamom, cloves, black peppercorn, tea leaves and make a potli of it.
2. Keep it aside for further use.

For Ginger Garlic Paste

1. In a mortar pestle, add ginger, garlic, green chillies, salt to taste and make a coarse paste.
2. Keep it aside for further use.

For Chole Masala

1. In a pan, add coriander seeds, cumin seeds, black cardamom, black peppercorn, salt to taste, dry red chillies and dry roast everything well.
2. Add asafoetida, degi red chili powder, dry mango powder, carom seeds and roast it for a minute.
3. Transfer it in a grinder jar and grind it into a fine powder.
4. Keep it aside for further use.

For Amritsari Chole

1. In a cast iron kadai or a handi, add oil, once it’s hot, add cumin seeds, ginger garlic paste, onion, and saute until golden brown in color.
2. Add chole masala and cook for a minute then add tomato puree and cook for a while or until it gets dark brown in color.
3. Add cooked chole with chole water and simmer it for 5-7 minutes.
4. Add some more chole masala, ghee and mash the ¼ quantity of chole.
5. To finish the chole add fresh coriander leaves and mix well.
6. Transfer it in a serving dish and garnish it with prepared tempering and a coriander sprig.
7. Serve hot with puri.

For Tempering

1. In a pan, add oil, green chillies, ginger, degi red chili powder and saute for a minute.
2. Keep it aside for further use.