Amritsari Chole Recipe How To Make Amritsari Chole Masala

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Amritsari Chole Recipe How To Make Amritsari Chole Masala. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Amritsari Chole Recipe How To Make Amritsari Chole Masala is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Amritsari Chole Recipe How To Make Amritsari Chole Masala using 17 ingredients and 6 steps. Here is how you can achieve that.

Amritsari Chole Recipe is originated form region named Amritsar in Punjab state of India. It is served with Amritsari kulacha or naan. Most of finger licking North Indian recipes are from Punjab

Ingredients and spices that need to be Take to make Amritsari Chole Recipe How To Make Amritsari Chole Masala:

1. 1 cup chickpea (before soaking)
2. 2 tea bags
3. to taste salt
4. 1/2 cup finely chopped onion
5. 2 green chilies slited
6. 1 tsp garlic paste
7. 1 inch ginger piece sliced and cut into julienne
8. 1 bay leaf
9. 4-5 cloves
10. as needed tomato puree
11. 1 tsp dry mango powder
12. 1 tsp garam masala
13. 1/2 tsp turmeric powder
14. 1 tsp red chilli powder (adjust as per you taste of spiciness)
15. 1 tsp coriander powder
16. 3 tbsp oil
17. 1/2 cup boiled chickpea with tea water

Instructions to make to make Amritsari Chole Recipe How To Make Amritsari Chole Masala

1. Soak chickpea for at least 4 hour. Overnight soaking will give best result.
2. Then transfer into pressure cooker, add ½ tbsp salt, pinch of baking soda (optional), 2 tea bags. remove tea powder from tea bag and cover with some muslin cloth and put into pressure cooker with chickpea
3. Cook for 5-6 whistle. And let it rest until it cools down.
   After opening the pressure cook, remove tea bag, and strain chickpea. Do not throw that black water. Keep ½ cup water; it may be used for further cooking.
4. For cooking curry, take one pan add oil. Once it hot, add bay leaf and cloves. Then add onions and let it cook till golden brown. Then add slit green chilli and garlic paste.
5. Add tomato puree, dry mango powder and garam masala powder and let it cook completely. It may take 5-10 minutes
6. Then add turmeric, chilli and coriander powder. Adjust salt to taste. Add half cup boiled chickpea water. give a nice stir.
   Add boiled chickpea and cook for another 5 minutes. Serve with plain paratha and some onions on sides.

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