Friday, January 29, 2016

Amritsari Chole


Channa/Garbanzo Beans, soaked in water overnight (7-8 hours) - 2 cups
Tea Bags - 2
Green Chilies - 4
Onions - 2
Ginger Garlic Paste - 1 teaspoon
Tomatoes - 2
Cooking Oil - 2 tablespoons
Bay Leaf - 1
Cardamom pods- 4
Cloves - 5
Cinnamon - 1" long stick
Tamarind Pulp - 2 teaspoons
Red Chili Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Chole Masala  - 2 tablespoons
Sugar - 2 teaspoons
Salt - to taste
Anardana/Pomegranate seeds powder - 2 teaspoons
Amchur/Dry Mango Powder  - 1 teaspoon
Kasoori Methi/Dry Fenugreek Leaves - 2 tablespoons

For Garnishing:

Ginger Juliennes - 8 to 10
Coriander Leaves, chopped


  1. Pressure cook soaked channa/garbanzo beans along with teas bags, with enough water. Cook until channa is soft but still hold shape; al dente.
  2. Meanwhile, slice green chilies.
  3. Chop onions.
  4. Blend tomatoes into a smooth puree.
  5. Heat oil in a pan.
  6. Add bay leaf, cardamom pods (crushed), cloves and cinnamon. Saute for half a minute.
  7. Add slit green chilies. Saute for a minute,
  8. Now add chopped onions and then ginger garlic paste. Saute until onions brown slightly,
  9. Pour the prepared tomato puree. Cook for 3-4 minutes.
  10. Now add tamarind pulp, red chili powder, turmeric powder, chole masala, sugar and salt. Mix well and cook until oil separates from the mixture
  11. Add anardana powder and amchur powder. Mix well.
  12. Now add cooked channa and about half a cup of water, preferably, the water used for cooking channa. Let it cook for 8-10 minute on low flame. Add another 1/4 cup of water if required. 
  13. Now sprinkle kasoori methi, mix well.  If there is no liquid, add another 1/4 cup of water and continue cooking for another 10 minutes on low flame.
  14. Turn off the flame, garnish with ginger juliennes and chopped coriander leaves.
  15. Serve hot with rotis, naans or chapatis.


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