Recipe - How To Cook Amritsari Chole In Easy Way

Chole is one of the most popular curry dishes from India. In fact in north India no wedding or party is complete until you have chole masala on the menu. Boiled white chickpeas are slowly simmered with onion, tomato and spices. This slow simmering process makes the chole more flavorful.

Ingredients

2 tablespoons Oil
1 teaspoon Cumin seeds
1 Bay leaf
2 Cloves
½ cup Onion finely chopped
Salt to taste
2 small or 1 cup Tomato roughly chopped
1 ½ teaspoons Red chili powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Amchur powder (dried mango powder)
1 teaspoon Anardana powder (dried pomegranate seeds powder)
1 teaspoon Garam masala
½ inch Ginger julienne
2 Green chili slit
2 tablespoons Cilantro or coriander leaves finely chopped

Here is the step by step recipe of Amritsari chole

Direction

- Wash the dried chana under running cold water till water runs clear.

- Soak them in enough water for at least 8 hours or overnight. After soaking time, they will get doubled in size. Discard the soaking water.

- Add fresh 2 ½ cups of water. Also add black cardamom, cinnamon stick and tea bags. Also add black salt.

- Cover the cooker with lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked. Let the pressure go down by itself then open the lid. because of the tea bags, water and chata get darker color.

- Discard the tea bags and whole spices.

- Now heat the oil in a pan on medium heat. Once hot add bay leaf and cloves. Saute for 30-40 seconds.

- Then add cumin seeds, let them sizzle.

- Now add chopped onions. Add salt to speed up the cooking process.

- Cook till onions get light brown in color.

- Now add chopped tomatoes.

- Cook for 1-2 minutes or till the tomatoes are slightly soft. We do not want mushy tomatoes.

- Add dry spice powders (red chili powder, cumin powder, coriander powder, amchur powder, anardana powder and garam masala.)

- Mix well and saute for a minute.

- Now add cooked chana with its water.

- Add slit green chilies and ginger. Stir well.

- Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes.

- After the simmering, the water gravy will get thicker and also chana has absorbed lots of flavors. Once you get the desired gravy consistency, turn off the stove.