Amritsari Chole that will make your taste buds go wow
For cooking chole (chickpeas)
- 2 cups dried white chickpeas (kabuli chana or chole) soaked overnight in enough water
- 2 inch cinnamon sticks (dalchini)
- 4 to 5 black cardamom (badi elaichi)
- 1 large tej patta or 2 medium tej patta (indian bay leaf)
- 1 teaspoon ginger paste
- 4 teaspoon black tea leaves or 3 tea bags
- ¼ teaspoon baking soda, optional
- salt or black salt as required
For amritsari chole gravy:
- 1 large onion, chopped
- 3 to 4 medium size tomatoes, chopped
- 1 teaspoon chopped ginger (adrak)
- 4 to 5 green chillies, slit or julienned (hari mirch)
- 2 teaspoon cumin powder (jeera)
- 2 teaspoon coriander powder (dhania powder)
- 2 teaspoon fennel powder (saunf), optional
- 2 teaspoon dry mango powder (amchur powder) or 2 teaspoon dried pomegranate powder (anardana powder)
- 1 teaspoon red chili powder (lal mirch powder)
- 2 teaspoon garam masala powder or chana masala powder
- 3 to 4 tablespoon oil
- some julienned ginger
- few coriander leaves (dhania patta)
- firstly soak the dried chickpeas overnight in water or for 8-9 hours.
- next day pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea bags or tea leaves wrapped tightly in a muslin cloth.
- pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
- strain the chickpeas and reserve the stock along with the whole spices. discard the tea leaves or the tea bags.
Making Amritsari Chole
- in a large pan or a large kadai, heat oil. add the chopped onions. fry till golden brown.
- add slit green chilies and fry for a minute.
- add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
- add the cooked chole (chana or chickpeas) and saute for 5-6 minutes.
- add all the spice powders, stir and saute for a minute.
- now add the strained stock about 2.5 to 3 cups to the chole. if the stock is less you can add some water.
- keep the whole mixture on fire and simmer till the curry thickens a bit.
- when the amritsari chole gravy thickens, add some julienned ginger to the gravy.
- check the salt and seasonings and add more if required.
- stir and serve amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.