Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, amritsari chhole / punjabi style chickpeas gravy. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Amritsari Chhole / Punjabi Style Chickpeas Gravy is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Amritsari Chhole / Punjabi Style Chickpeas Gravy is something which I’ve loved my whole life. They’re nice and they look fantastic.
Traditional Amritsari Chole is an authentic recipe which gives the Punjabi chole a rich dark colour and taste delicious from the freshly made amritsari chole masala. When you travel to Amritsar, regions around Punjab, Delhi and surroundings, this is a popular and most common staple which gets served. Walk into any dhaba on highway, you will find this delicious Amritsari Chole served along.
To begin with this particular recipe, we have to prepare a few components. You can cook amritsari chhole / punjabi style chickpeas gravy using 35 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:
- Take 1 and 1/2 cup chhole / chickpeas
- Take 4 cups water (to soak chickpeas overnight)
- Make ready Pinch soda powder - to add before soaking (optional)
- Make ready 1 tsp Salt
- Prepare Ingredients For Masala Potli (bag/bundle of spices)
- Get 1 piece fine markin cloth/cotton white cloth to make small bag
- Take 1/2 inch cinnamon stick
- Take 1 black cardamom
- Prepare 6-8 black pepper corns
- Make ready 1 tbsp tea (regular tea)
- Make ready 2 bay leaves
- Take 1-2 whole red chillies
- Get 1 piece mace
- Prepare Ingredients for gravy
- Make ready 3-4 tbsp ghee / generous amount
- Prepare 2 tbsp mustard oil
- Take 2 large onion (very finely chopped)
- Make ready 6 garlic peeled and crushed
- Take 2 inch ginger crushed
- Prepare 1 large tomato (finely chopped and reseeded)
- Get 2 tbsp coriander powder
- Make ready 1/2 tsp turmeric
- Make ready 4-5 cloves
- Prepare 6-8 black pepper
- Make ready 1 tbsp dried pomegranate seeds / Anardana (coarsely ground and this is must)
- Prepare 1 tsp ginger powder
- Prepare 1 tsp amchur/ dry mango powder (optional)
- Prepare 1 tbsp tamarind or 1 chunk of tamarind soaked in water
- Get 1 tbsp red chilli powder
- Prepare 2 green chillies chopped / slitted
- Get Pinch asafoetida powder
- Get 1 tsp cumin seeds
- Get 1 tsp caraway seeds / Shahjeera (optional)
- Make ready For garnishing
- Take as needed Onion rings, coriander leaves, ginger julienne
They are the same chole which we get in the Punjabi joints on the streets of Delhi. This Chole recipe tastes great with naan and bhatura, you can even serve them with potato tikkis or patties. If you love Punjabi food, you should try this easy Amritsari Chole recipe with step by step photos. This Amritsari Chole Masala is a treat for your tastebuds whether you decide to have it for breakfast, lunch or dinner.
Instructions to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:
- Wash and soak chickpeas in 4-5 cup of water, add pinch of soda and 1 tsp of salt, for best results soak for 10-12 hrs, overnight.
- Take a small piece of cotton cloth (non dyed) or an white markin cloth, place the whole spices as mentioned above and 1 tsp of regular tea. Tie a knot tightly. Make spice bag.
- Add chickpeas with 3-4 cups of water and drop bag or spices and boot it in pressure cooker for 10 minutes (2 whistles) or boil it directly with heavy base and heavy lid utensil. To save time I use pressure cooker.
- Take a Kadhai or any heavy bottom pan with lid. Heat it for 1 minute, add 3 tbsp of ghee and 2 tbsp of mustard oil, after oil is hot and changed it's color then add cumin, asafoetida, cloves, while chilli, bay leaf and black pepper. Let spices splatter.
- Add chopped onion, ginger and green chillies and fry for 8 minutes till onion leaves oils add pinch or turmeric and salt, add crushed ginger garlic add 1 or 2 tbsp water in between.
- Fry on medium heat and finely chopped tomato, fry tomatoes for 3-4 minutes
- Add salt to taste, all the powder Masala for gravy as mentioned like coriander powder, ginger powder, red chilli powder, dry mango powder. Fry all spices till oil start separating.
- Now separate Chhole/chickpeas from water. don’t throw the water as it need to be used in gravy, squeeze the potli/spice bag by hand to get spices juice in dark brown water. (Tip even after Chhole is boiled keep them in water till the time we put it in fried spices to get good flavour and creaminess of chickpeas)
- Now add Chhole/chickpeas and mix them nicely and keep stirring for 5 minutes
- Add water now and cook on high flame for few minutes
- When you see bubbles / starts to boil add pomegranate seeds and soaked tamarind.
- Cover the lid but leave some space, don’t fully cover it. Let it boil for 2 minutes, crush some chickpeas with ladle or masher
- Now cover the lid and simmer on low heat for 5 minutes.
- Garnish it as per your choice, onion slices, green chillies and ginger julienne., Serve with rice or kulcha.
Ready to serve in a reasonable time, this Amritsari Chole recipe can be served with kulche, bhature, puri or even plain rice. By this time, chana will absorb many flavors and becomes so delicious. While in the punjabi chole bhature recipe, onion-tomato paste is sauteed (bhuno technique) and then mixed with boiled chickpeas. Garnish with fresh coriander and julienned ginger. Amritsari chole go best with kulcha or bhature but you can serve them with any of the flat Indian breads or basmati rice.
So that is going to wrap it up with this special food amritsari chhole / punjabi style chickpeas gravy recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
