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Amritsari Chole

Amritsari Chole

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35

Ingredients

Serves 4

  • 1 cup white chickpeas (kabuli chana)

  • 1

  • 2 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

  • 1 tsp. salt or to taste

  • 2 tbsp. ghee

  • 1 tbsp. oil

  • 1 tbsp. chana masala

  • 1 tbsp. coriander-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

Directions

  • 01

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

  • 02

    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.

  • 03

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

  • 04

    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.

  • 05

    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.

  • 06

    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.

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