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amritsari chole
CuminPeppers

amritsari chole masala | punjabi chole masala

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Prep Time 10 minutes
Cook Time 30 minutes
soaking time 8 hours
Total Time 8 hours 40 minutes
Servings: 4
Course: Side Dish
Cuisine: North Indian, punjabi
Ingredients Method

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)

Method
 

For pressure cooking - chickpeas (Kabuli chana)
  1. 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 salt
    Pour in 2½ cup of water
  2. Pressure cook this for 5 whistles (1 whistle in high flame, next 4 whistles in low flame)
  3. after pressure releases naturally, open the lid, discard the tea bags, Keep the cooked chana aside
For making curry:
  1. 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
  2. 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)
  3. Just mix well with onion, for 30 seconds in low flame
  4. Now add chopped tomatoes and salt, saute it in medium flame till it becomes mushy
  5. let it boil, now add 2 tsp pomegranate seeds powder crushed
  6. Cover it with lid let it boil for 10 minutes in low flame
  7. after 10 minutes, open the lid, mash some chana (¼ part of it), mix well
  8. garnish with coriander leaves