EASY Amritsari chole

EASY AMRITSARI CHOLE

EASY AMRITSARI CHOLE RECIPE

INGREDIENTS

Kabuli chana – 250 grms
Tomato – 3 puree
Onion – 2 finely chopped
Ginger garlic paste – 2 tsp
Ginger – 1 inch thinly sliced
Green chilli – 2 slit
Oil – 2 or 3 tbsp
Asafoetida – generous pinch
Chole masala pwdr – 2 tbsp
Coriander pwdr – 1 tsp
Red chilli pwdr – 1 tsp or as per taste
Turmeric – ½ tsp
Anardana pwdr – 1 tsp [ check your chole masala , if it contains anardana , then kip it ]
Salt to taste
Kasoori methi – 1 or 2 tsp
1 cup tea decoction [ boil 2 tsp tea leaves + 1 cup water for 3 – 4 mins ] optional to give dark colour

METHOD

Wash and soak the chole overnight.

Heat oil and add the onions and stir fry till golden brown .[ brown colour must ]

Add ginger garlic paste and stir fry till raw smell leaves .

Add tomato + salt and stir fry till oil separates .

Add masala powders , mix well and stir fry for a min .

Add the soaked chole and mix well .

Strain and add the tea decotion . [ this is optional , added for dark colour ]

Add water little above the level of chole and mix.

NOTE – YOU CAN ADD A PINCH OF BAKING SODA .[ so that the chanas cook well – its optional ]

Cover the cooker.

Pressure cook the chole on medium flame till first whistle .

Now lower the flame and cook upto 15 to 18 mins . [ ignore the whistles ]

Open and give a mix. Press and check if the chanas are cooked , [ if not cooked , then cook for sometime ]

Add the kasoori methi and mix well.

Finally garnish with slit green chilli and ginger juliennes.

Off the flame ,serve hot as side dish with bhature / poori / chapatti /naan /khulcha with lemon and onion and pickle .

Off the flame ,serve hot as side dish with bhature / poori / chapatti /naan /khulcha with lemon and onion and pickle

NOTES

For dark colour you can add 2 drops of soya sauce in the end / some add amla while boiling the chana for dark colour.
Don’t over cook the chana ,it has to be soft but whole.
If you don’t have chana masala use 1 ½ tsp of garam masala..
You can add ½ tsp of sugar + 2 tsp of ketchup for restaurant taste
Instead of chana masala , you can prepare your masala -1 ½ tbsp coriander seeds + 1 ½ tsp anardana + 3 cloves + 1 inch cinnamon + 2 cardamom + ½ tsp peppercorns + 1 tsp jeera – dry roasted and grind to a fine pwdr .