Please connect to Internet to continue
Preparation Time : 480
Cook Time : 30
Total Time : 510
soaked overnight chickpeas 500 gms
tea bags 6 nos
finely chopped onion 4 nos
finely chopped tomato 6 nos
black cardamom 10 nos
pomegranate seeds 4 tsp
dry mango powder 2 tsp
ginger paste 3 tbsp
garlic paste 3 tbsp
green chilli 6 nos
salt as required 1 pinch
Ghee 4 tbsp
Chopped Coriander Leaves 1/2 cups
Powdered Red Chilli 2 tbsp
Powdered Turmeric 2 tsp
Powdered Cumin 3 tsp
Powdered Garam Masala Powder 2 tbsp
Stem Removed Bay Leaf 4 nos
Coriander Powder 4 tbsp
To make this delicious Amritsari Chole at home, you can follow a few simple steps given below. First of all drain the soaked chickpeas (8-10 hours) and rinse well.
Drain again and transfer to a deep pan. Add some water, black tea bags and cardamoms.Place over medium flame and simmer for 20 to 25 minutes until the chickpeas are soft enough. Drain the chickpeas again, reserving about 2 to 3 cups of water. Discard the tea bags and cardamoms.
Combine the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder and garam masala powder in a blender.Grind all these ingredients together.
Heat ghee in a small frying pan. Saute the onions and bay leaves until onions turn golden brown.Add tomatoes and saute well. . .
add grind masala now Add this to the chickpeas along with the reserved water
Bring to a boil and cook till the gravy has very little water. Garnish with some chopped onions and coriander leaves
Please Login to comment