Amritsari chole , a popular Punjabi lunch recipe with intense flavours. This includes chickpeas which are a great source of plant based protein and a great source of energy to boost your day . In fact in North India no wedding or party is complete until you have Chole on the menu. Check out the whole recipe of Jain Amritsari Chole which is super healthy and delicious .Tag me in your stories when you try it 😍❤️
Preparation Time : 15 mins
Cooking Time : 1 hour
Serves : 5
Ingredients:
For Chole :
●1 tbsp tea leaves
●2 dried red chillies
●1 tsp carom seeds (ajwain)
●1 inch cinnamon stick
●2 cloves
●5 cups water
For Chole Gravy :
●2 tbsp mustard oil (or any refined oil)
●3 tbsp ghee
●2 tsp cumins seeds
●2 bay leaves
●1 black cardamom
●2 dried red chillies
●2 cups chickpeas (chole)
●2 cups tomato puree [from 4 medium tomatoes]
●1 tsp red chilly powder
●3/4 tsp cumin powder (jeera)
●1/4 tsp garam masala
●2 slit green chillies
●Salt to taste
●1 cup chickpea water
●3 tsp chole masala
●1 tbsp dried fenugreek leaves (kasuri methi)
●2 tbsp pomegranate seeds , coarsely ground
●1/4 cup chopped coriander leaves
Method:
◆ Soak the chickpeas overnight in enough water and cover them. Drain the water in which you had soaked the chickpeas.
◆Make a small spice pouch . In a muslin cloth , add tea leaves , carom seeds , dried red chillies , cinnamon and cloves . Tie the muslin cloth properly and keep it aside .
◆ In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, salt and place small spice pouch which we prepared in a muslim cloth. Pressure cook at high flame till you get 12 – 15 whistles. You should be able to press the chickpeas easily with your fingers. If not, close the cooker and cook for 2 more whistles.
◆In a wok or kadai , heat mustard oil or any refined oil along with ghee . Once hot, add cumin seeds , bay leaf , black cardamom and dried red chillies . Saute till the spices become aromatic .
◆Now add the tomato puree , stir and let it cook for 7 -10 minutes on medium flame .
◆ Add the chole masala, red chilli powder, cumin powder, salt , slit green chillies , garam masala and mix for 1 or 2 minutes.
◆Drain the the chickpeas and add them to the tomato mixture . Stir till all the chickpeas are coated well with spices around 2 -3 minutes. Do not throw away the water once you have drained the chickpeas. We need to add the same water in the gravy
◆Once the chickpeas are coated well with all the spices , add chickpea water . Cover the pan and let it simmer at medium flame for around 10 – 15 minutes. The gravy will thicken after 10 minutes so add water accordingly.
◆After 30 minutes the gravy, chickpeas and all the spices would have mixed well together.
◆Now grind the pomegranate seeds in a grinding stone and add it to the chole gravy . Mix it well for about a minute.
◆Sprinkle the chole gravy with crushed kasuri methi and garnish with chopped coriander leaves.
◆Serve with roti, paratha or plain rice. Chole-chawal is a very popular combination in North India.
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