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Amritsari Chole

Mar-28-2017
Soma Pradhan
30 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Amritsari Chole RECIPE

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 brought with help of anardana or dried pomegranate seeds. However, you can also use dried mango powder or aamchur Some even use dried amla or gooseberries.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • East Indian
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. 1 cup chickpea soaked in water for 8 hours
  2. 4 tomatoes finely chopped
  3. 2 onions chopped very finely
  4. 1 tbsp anardana
  5. 1 tsp cumin seeds
  6. 1 tsp Coriander seeds
  7. 1 tsp Fennel seeds
  8. 2 green chili split
  9. 2 green cardamom
  10. 3 bay leaves
  11. 3 cloves
  12. 1 tbsp chopped ginger
  13. 2 tbsp Oil
  14. Salt to taste

Instructions

  1. Pressure cook soaked chick pea with 2 glass of water and 1 tsp salt, 1 tea bag, some green cardamom, bay leave and cloves.
  2. After you hear two whistles, lower the flame and let it simmer for 20 minutes more. Turn off flame and allow the pressure to drop.
  3. Do not throw the water as we shall use the water to make the gravy.
  4. Now dry roast coriander, cumin and fennel seeds and ground to a powder along with anardana.
  5. Heat oil in a heavy bottom pan. Add cloves, green cardamom and bay leaves.
  6. Add finely chopped ginger and split green chilies. Add chopped onions and cook till turns brown.
  7. Add chopped tomatoes and add the ground masala. Cook the tomatoes till it looses it water and turns soft.
  8. Add cooked chickpea along with water and bring it to boil. Bring it to boil.
  9. Finally the tempering(Optional):
  10. Heat 1 tbsp ghee in a pan. Throw in some kasuri methi, dry red chili and chopped coriander leaves.
  11. Add the tempering to cooked chickpeaa.
  12. Finally squeeze in juice of 1 lemon.
  13. Serve .

Reviews (2)  

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Simrat Kaur
Feb-01-2019
Simrat Kaur   Feb-01-2019

Mouth watering...

Sheetal Sharma
Mar-29-2017
Sheetal Sharma   Mar-29-2017

so yum!

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