Amritsari Chole - A dining experience which is just plain good






We have more or less grew up on fantastic and classic Punjabi dishes. Chole was one of the dishes which was often prepared at  home and regular are dining table. Back then, it was more about flavour than nutrition when we were kids. Today, we realise the health content of it as well. It is delicious and is also found in the restaurant menu.

Amritsari Chole - A simple curry that uses loads of tomatoes and whole spices to get the authentic flavour. It is often paired with Bhature or deep fried fermented flat bread. However, it goes equally well with cumin fried rice, Kulcha or stuffed and baked flat bread or Paratha.

It has to be a comfort food and real flavour comes from the souring ingredient.
Authentic sourness is brough with help of anardana or dried pomegrenate seeds.
However, you can also use dried mango powder or aamchur
Some even use dried amla or gooseberries.

What You Need:

1 cup chickpea soaked in water for 8 hours
4 tomatoes finely chopped
2 onions chopped very finely
1 tbsp anardana
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
2 green chili split
2 green cardamom
3 bay leaves
3 cloves
1 tbsp chopped ginger
2 tbsp oil
salt to taste

Steps To Make:

Pressure cook soaked chick pea with 2 glass of water and 1 tsp salt, 1 tea bag, some green cardamom, bay leave and cloves.
After you hear two whistles, lower the flame and let it simmer for 20 minutes more.
Switch off flame and allow the pressure to drop.
Do not throw the water as we shall use the water to make the gravy.
Now dry roast coriander, cumin and fennel seeds and ground to a powder along with anardana.
Heat oil in a heavy bottom pan.
Add cloves, green cardamom and bay leaves.
Add finely chopped ginger and split green chilies.
Add chopped onions and cook till turns brown.
Add chopped tomatoes and add the ground masala.
Cook the tomatoes till it looses it water and turns soft.
Add cooked chickpea along with water and bring it to boil.
Bring it to boil.

Finally the tempering(Optional):

Heat 1 tbsp ghee in a pan. Throw in some kasuri methi, dry red chili and chopped coriander leaves.
Add the tempering to cooked chickpeaa.
Finally squeeze in juice of 1 lemon.
Serve .








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