First of all, Amritsar Chole Recipe, first have all the ingredients ready and ready.
Make sure Kabuli Chana/Chickpeas are soaked in water for 8 hours or overnight. Place the soaked chana in a pressure cooker and add a teaspoon of salt. Make sure the water level is at least 2 inches above water level. Channa's.
Pressure cook the chickpeas/kabuli chana over high heat for about 10 minutes. The pressure cooker will emit multiple rounds of whistles. After the first 10 minutes, reduce the heat to low and continue cooking on high pressure for 30 minutes, then turn off the heat. Cook in the pressure cooker for a total of 40 minutes.
Meanwhile, we will make Amritsari Chole Masala Powder.
Preheat a frying pan over medium heat; add all the spices and ingredients mentioned in the Chole Masala Powder section – coriander seeds, cumin seeds, cinnamon, cloves, badi elaichi, anardana seeds and black peppercorns.
Toast all the spices over medium-high heat for about 5 minutes, until a roasted aroma develops and the spices begin to take on a roasted color.
Make sure to stir constantly while baking – this way they bake evenly from all sides.
Once done, turn off the heat and let it cool slightly. After cooling, take the roasted masala spices in a small jar of a mixer grinder and add Kashmiri red chili powder and amchur powder and blend into a smooth powder.
Keep the Amritsar chole masala powder aside.
The final step is to bring all the masalas together.
Add 2 tablespoons of ghee to the preheated pan and heat over medium heat; add onion, ginger, and garlic and sauté until onion softens.
Once the onions have softened, add dry Amritsar masala, chopped tomatoes, turmeric powder and karanamak and saute the tomatoes till they become mushy and soft.
Once the tomatoes are soft. Add the cooked kapurichana/chickpeas to the galbanum masala. Mix well.
Cover the pot and cook the Amritsari Chole Masala for 30 minutes.
After cooking for 15 minutes, uncover the pot and cook until the Amritsari chole masala takes on a thick gravy consistency. If needed, mash some chana a little to make a thick gravy. Check the salt at this stage and add more if needed.
Once done, add the remaining tablespoon of ghee, boil for a minute and then turn off the heat.
Finally, garnish with coriander leaves and serve hot with shredded ginger.
Serve with Amritsari Chole batula, Purior Kurca and combine it with La Chapiaz, bondiretta There are also some green chiles on the side for a special weekend lunch.
