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