How to Prepare Perfect Amritsari Chole Recipe How To Make Amritsari Chole Masala

Amritsari Chole Recipe How To Make Amritsari Chole Masala. Making amritsari chole recipe: Heat the oil in a pan on medium heat. Once hot add bay leaf and cloves. Heat mustard oil in a pan.

Remove tea bags and add water to the sauce. Add cooked chickpeas, kasuri methi, sliced ginger and mix well. For cooking the curry or gravy, start heating oil and add bay leaf and cloves Then add onions and let it cook till translucent. You can have Amritsari Chole Recipe How To Make Amritsari Chole Masala using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Amritsari Chole Recipe How To Make Amritsari Chole Masala

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

Then add green chilli, garlic, ginger and tomato puree. Add all the spice powders, stir and saute for a minute. Once the onion softens, add the dry Amritsari chole masala, chopped tomatoes, turmeric powder and kala namak and saute the tomatoes until it becomes mushy and soft. Add the cooked kabuli chana/ chickpeas into the chole masala.

Amritsari Chole Recipe How To Make Amritsari Chole Masala step by step

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..

Soak chana in water overnight. drain and add it to pressure cooker, Add in water, tea bags, salt, cardamom, cinnamon, cumin. Turn off the heat and let the steam escape all by itself. Drain the chickpeas and discard the water. Let us start with the recipe of Amritsari chole masala curry. For that heat oil in a thick bottom non-stick pan.