Amritsari Chhole / Punjabi Style Chickpeas Gravy
Amritsari Chhole / Punjabi Style Chickpeas Gravy

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, amritsari chhole / punjabi style chickpeas gravy. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Amritsari Chhole / Punjabi Style Chickpeas Gravy is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Amritsari Chhole / Punjabi Style Chickpeas Gravy is something which I’ve loved my whole life.

Traditional Amritsari Chole is an authentic recipe which gives the Punjabi chole a rich dark colour and taste delicious from the freshly made amritsari chole masala. When you travel to Amritsar, regions around Punjab, Delhi and surroundings, this is a popular and most common staple which gets served. Walk into any dhaba on highway, you will find this delicious Amritsari Chole served along.

To get started with this particular recipe, we have to first prepare a few components. You can cook amritsari chhole / punjabi style chickpeas gravy using 35 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:
  1. Make ready 1 and 1/2 cup chhole / chickpeas
  2. Make ready 4 cups water (to soak chickpeas overnight)
  3. Make ready Pinch soda powder - to add before soaking (optional)
  4. Take 1 tsp Salt
  5. Make ready Ingredients For Masala Potli (bag/bundle of spices)
  6. Prepare 1 piece fine markin cloth/cotton white cloth to make small bag
  7. Make ready 1/2 inch cinnamon stick
  8. Get 1 black cardamom
  9. Get 6-8 black pepper corns
  10. Take 1 tbsp tea (regular tea)
  11. Make ready 2 bay leaves
  12. Make ready 1-2 whole red chillies
  13. Get 1 piece mace
  14. Get Ingredients for gravy
  15. Prepare 3-4 tbsp ghee / generous amount
  16. Get 2 tbsp mustard oil
  17. Get 2 large onion (very finely chopped)
  18. Take 6 garlic peeled and crushed
  19. Take 2 inch ginger crushed
  20. Take 1 large tomato (finely chopped and reseeded)
  21. Get 2 tbsp coriander powder
  22. Get 1/2 tsp turmeric
  23. Get 4-5 cloves
  24. Get 6-8 black pepper
  25. Prepare 1 tbsp dried pomegranate seeds / Anardana (coarsely ground and this is must)
  26. Get 1 tsp ginger powder
  27. Take 1 tsp amchur/ dry mango powder (optional)
  28. Prepare 1 tbsp tamarind or 1 chunk of tamarind soaked in water
  29. Make ready 1 tbsp red chilli powder
  30. Get 2 green chillies chopped / slitted
  31. Prepare Pinch asafoetida powder
  32. Get 1 tsp cumin seeds
  33. Take 1 tsp caraway seeds / Shahjeera (optional)
  34. Take For garnishing
  35. Get as needed Onion rings, coriander leaves, ginger julienne

Punjabi Chole is a spicy curry from the northern region of India. Made from chickpeas, onion, tomatoes, ginger, garlic and Indian spices, it is one of the most delicious curries to try if you like Indian food. Here's how to make easy and authentic Punjabi style recipe at home. Mix in garam masala powder and pomegranate seeds, mix well.

Instructions to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:
  1. Wash and soak chickpeas in 4-5 cup of water, add pinch of soda and 1 tsp of salt, for best results soak for 10-12 hrs, overnight.
  2. Take a small piece of cotton cloth (non dyed) or an white markin cloth, place the whole spices as mentioned above and 1 tsp of regular tea. Tie a knot tightly. Make spice bag.
  3. Add chickpeas with 3-4 cups of water and drop bag or spices and boot it in pressure cooker for 10 minutes (2 whistles) or boil it directly with heavy base and heavy lid utensil. To save time I use pressure cooker.
  4. Take a Kadhai or any heavy bottom pan with lid. Heat it for 1 minute, add 3 tbsp of ghee and 2 tbsp of mustard oil, after oil is hot and changed it's color then add cumin, asafoetida, cloves, while chilli, bay leaf and black pepper. Let spices splatter.
  5. Add chopped onion, ginger and green chillies and fry for 8 minutes till onion leaves oils add pinch or turmeric and salt, add crushed ginger garlic add 1 or 2 tbsp water in between.
  6. Fry on medium heat and finely chopped tomato, fry tomatoes for 3-4 minutes
  7. Add salt to taste, all the powder Masala for gravy as mentioned like coriander powder, ginger powder, red chilli powder, dry mango powder. Fry all spices till oil start separating.
  8. Now separate Chhole/chickpeas from water. don’t throw the water as it need to be used in gravy, squeeze the potli/spice bag by hand to get spices juice in dark brown water. (Tip even after Chhole is boiled keep them in water till the time we put it in fried spices to get good flavour and creaminess of chickpeas)
  9. Now add Chhole/chickpeas and mix them nicely and keep stirring for 5 minutes
  10. Add water now and cook on high flame for few minutes
  11. When you see bubbles / starts to boil add pomegranate seeds and soaked tamarind.
  12. Cover the lid but leave some space, don’t fully cover it. Let it boil for 2 minutes, crush some chickpeas with ladle or masher
  13. Now cover the lid and simmer on low heat for 5 minutes.
  14. Garnish it as per your choice, onion slices, green chillies and ginger julienne., Serve with rice or kulcha.

Use the reserved stock to adjust consistency and stir. Add in more water if required. Cook on medium high flame until the gravy thickens. Once cooked turn off the flame. A very unique and delicate balance of spices with four recipe enhancements to create a perfect aroma to entice everybody and please your palate.

So that is going to wrap it up for this exceptional food amritsari chhole / punjabi style chickpeas gravy recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!