chole recipe | amritsari chole masala | punjabi chole masala, It is a traditional curry of Punjab accompanied by naan, kulchas, bhatura, and all types of Indian flatbreads. This curry made with whole spices like cinnamon, cardamom, cloves, cumin, pomegranate seeds, etc. It is an Authentic Amritsari/ Punjabi chole masala recipe.
This lip-smacking chole masala can be prepared anytime at home with the available ingredients. Because it doesn’t need any vegetables. Whenever we tend to have spicy food, you can make this curry-Amritsari chole masala
The taste of Chole masala comes from the spices and unique masala powder we used. We can make our own Chole masala powder with fresh spices from home. But in this method, I used the spice powders in the right ratio of Chole masala. Punjabi chole masala
Let us see how to make (chole recipe) chole masala | punjabi chole masala
Video Recipe for amritsari chole masala:
amritsari chole masala | punjabi chole masala
Ingredients
For pressure cooking – chickpeas (Kabuli chana)
- 1 cup chickpeas (Kabuli chana) soaked for 8 hours or overnight
- 2 black tea leaves bags
- 1 black cardamom
- 1 bay leaf
- 1 inch cinnamon
- 4 cloves
- ½ tsp salt
- 2½ cup water
For making curry:
- 2 tbsp ghee (or oil)
- 1 bay leaf
- 1 green chilly (slit)
- 3 garlic chopped
- 1 inch ginger julienned-(chopped into thin verticals)
- 1 onion (finely chopped)
- 1 tbsp coriander powder<–Spice powders
- 1½ tsp Kashmiri red chilly powder
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp amchur powder dry mango powder
- 1 tsp garam masala powder
- 1 tsp pepper powder Spice powders–>
- 2 tomato (finely chopped)
- salt to taste
- 2 tsp anardana (dried pomegranate seeds) crushed
- 1 tbsp coriander leaves(chopped)
Instructions
For pressure cooking – chickpeas (Kabuli chana)
- In a pressure cooker, add in soaked chickpeas, and then add 2 black tea in bags. 1 black cardamom, 1 bay leaf, 4 cloves, 1/2 tsp of saltPour in 2½ cup of water
- Pressure cook this for 5 whistles (1 whistle in high flame, next 4 whistles in low flame)
- after pressure releases naturally, open the lid, discard the tea bags, Keep the cooked chana aside
For making curry:
- Heat 2 tbsp of ghee in a pan, add 1 bay leaf, 1 green chilly, ginger and garlic chopped, and 1 onion chopped, saute well in medium flame till the onion turns slight brown in color
- Then add the spice powders mentioned, (1 tbsp coriander powder, 1½ tsp Kashmiri red chilly powder, ¼ tsp turmeric powder, 1 tsp cumin, 1 tsp amchur powder, 1 tsp garam masala powder, 1 tsp pepper powder)
- Just mix well with onion, for 30 seconds in low flame
- Now add chopped tomatoes and salt, saute it in medium flame till it becomes mushy
- let it boil, now add 2 tsp pomegranate seeds powder crushed
- Cover it with lid let it boil for 10 minutes in low flame
- after 10 minutes, open the lid, mash some chana (¼ part of it), mix well
- garnish with coriander leaves
Stepwise Picture Recipe amritsari chole masala | punjabi chole masala:
For making amritsari chole masala | punjabi chole masala
(you can add powder too)
Now the amritsari chole masala | punjabi chole masala is ready to serve (chole recipe)
We can get the powder of pomegranate seeds in shops, in the name of Anardana powder.
What to do when we ran out of tea bags?
we can make tea decoction, with 3 cups of water + 2 teaspoon black tea, make it into 2 1/2 quantity, you can use this to boil chana instead of water.
or make your own tea bag with cotton cloth
and also, black cardamom gives the flavor to the curry, in case of lack of black cardamom, we can use 4 green cardamoms
Note: This dish is highly addictive, because If you cook once, that will make you to cook over and over again 🙂
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