Homemade Recipe of Amritsari chole for Beginners
Ingredients
For Preparing the Chole
Chole / kabuli chana - 1 cup, soaked for 8 hours
Cinnamon - 1-inch stick
Black cardamom - 1
Cloves - 2
Black tea - ¾ tsp or 2 teabags
Ginger - 1-inch piece, chopped
Salt - to taste
Water - 2 cups
For Making the Amritsari Chole Gravy
Mustard oil - 2 tbsp
Onions - ½ cup, finely chopped
Fresh tomatoes pureed - ¾ cup
Chole masala - 2 tbsp
Turmeric powder - ¼ tsp
Kashmiri red chili powder - 1 tbsp
Water - 1 cup
Salt - to taste
Coriander leaves - 2 tbsp
Green chilies - 2, slit
Instructions
1. If you have tea bags, use them. If not, then pack some loose black tea in a cotton cloth.
2. To make amritsari chole recipe, start by draining the soaked chole. Transfer it to a pressure cooker and add
water, salt, cinnamon, black cardamom, cloves, ginger, and tea.
3. Pressure cook the chole for 2-3 whistles until soft. Turn the heat off. Let the pressure subside on it's own.
4. To make the amritsari chole gravy, heat mustard oil in a kadhai until it smokes. Turn the heat off and let it cool a bit.
5. Turn the heat back on and toss in the onions. Saute until the onions are golden.
6. Pour in the freshly pureed tomatoes and saute until the oil begins to separate.
7. Add the ground spices; turmeric, Kashmiri chili, and chole masala.
8. Saute the masala on low heat for a minute stirring constantly until fragrant.
9. Add water and bring the curry to a boil.
10. Next, add in the boiled chole and the stock. Adjust the salt. Mash some chole to thicken the gravy with the back of the spoon.
11. Finally, add the coriander leaves and green chilies. Give it a stir.
12. Amritsari chole recipe is ready.
13. Serve amritsari chole with kulcha, bhatura, or jeera rice.... And enjoyyyy ๐ฅฐ
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