Amritsari chole masala|how to make amritsari chole masala

The Amritsari Chole Masala recipe is one of the famous Punjabi dishes. This delicious flavor is severed with kulcha, Naan, Bhatura and rice. You can prepare this dish with some readily available ingredients like chickpeas, onions, tomatoes, and some basic spices. People from all over India enjoy the spicy flavors of Amritsari Chole at least once in a while. This authentic Amritsari chole masala recipe is dark in color due to the tea bags used while boiling the chole.

This easy vegetarian recipe is a perfect spicy blend of ingredients readily available in your kitchen. If you love spicy food, then you should try this recipe. Therefore, here is how to make Amritsari chole in a traditional way.

INGREDIENTS

Chickpea / Chole - 250 grams

Black tea bag - 1

Black cardamom (kali ilachi) - 4

Salt according to taste

Black salt -1 spoon

Green Chiles - 4 finely chopped

Tomatoes - 4 finely chopped

Ginger - 1 tablespoon finely chopped

Green coriander leaves (Dhania) - 3 tablespoons chopped

Onions - 2 large finely chopped

Aamchoor powder -1/2 tablespoon

Garam masala powder -1/2 tablespoon

Red chili powder - 1 tablespoon or according to taste

Coriander powder - 1 tablespoon

Ghee

Laurel (tej patta) - 2

Cloves - 6

Cinnamon - 1 small stick

Black pepper (kali mirch) - 1 tablespoon

Cumin seeds - 1 tablespoon

Coriander seeds -1 tablespoon

Dried pomegranate seeds (anardana) -2 tablespoons

Oil - ¼ cup

How to make Amritsari chole masala recipe

STEP 1: Soak the chickpea / chole in water overnight. Then wash them properly in the morning and add them to the pressure cooker. Now add tea bag, salt, black cardamom and a sufficient amount of water to the pressure cooker. Now pressure cook 5 whistles. Put out the fire and let the steam escape by itself. When all the pressure is out of the pot, remove the tea bag and discard it.

STEP 2: Now take a frying pan and put all the dry spices, i.e. cloves, cinnamon, black pepper, cumin seeds, coriander seeds and dried pomegranate seeds, and take them. Now put all the toasted spices in a grinder and make a fine powder.

STEP 3: In a separate pan (kadhai) heat the oil and add the bay leaves and onions, and therefore sauté the onions until golden. Now add garam masala and tomatoes and put the chole in there and fry them for two minutes.

STEP 4: Now add all the spices and fine toasted spice powder.

STEP 5: Then add the leftover chole water to this pan and let it cook for 10 minutes. Then put out the flame.

STEP 6: Your Amritsari Chole is ready, garnish with coriander leaves and a slice of onion.

Serve hot and eat with kulcha, Naan, Bhatura or rice.

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