About the Recipe
An authentic and traditional dish from the city of Amritsar, it is one of the most popular popular side dishes across the sub-continent. Commonly served with naan and rotis, this is one of the main ingredients of samosa chaat, another popular street food dish.
Ingredients
For Prepration :
250g Chole
1 liter water
1 tsp salt
1 small bay leaf
1-inch Cinnamon
1 tsp cumin seed
3 Cloves
3 Green cardamom
1 1/2 tsp tea leaves
Small cotton cloth
3-4 tsp oil
1 tsp Cumin seeds
3 medium Onion chopped
1 tbsp ginger garlic crushed
2-3 Green chilli
4 tomatoes pureed
3 tsp SPICEBAY® Amritsari chole masala
1 tsp SPICEBAY® Coriander powder
2 tsp SPICEBAY® Baydagi Chilli powder
1/2 tsp SPICEBAY® Turmeric powder
Salt to taste
5-6 Ginger julliennes
3 tbsp coriander leaves
Preparation
Preparation for Chole:
Step 1
Soak Kabuli chana or chickpeas for atleast 12-15 hours in sufficient water.
Step 2
Drain the water, and pour soaked chole along with water to cook in pressure cooker.
Step 3
Add salt, to get the black colour chole in a cotton cloth add 1 small bay leaf, 3 green cardamom, 3 cloves, 1 inch cinnamon, 1 1/2 tbsp tea leaves, if you don’t want black colour chole you can skip adding tea leave.
Step 4
Tie the cloth and place in the cooker, cover the lid and cook for 5-6 whistles on medium flame.
Step 5
Heat oil in a pan add cumin seeds until its brown, add a tbsp of crushed ginger garlic, add 2-3 Green chilli
Step 6
Add chopped onions until its golden brown, next pour tomato puree in it add little salt and cook until gravy thickens & 2 tsp SPICEBAY® Amritsari chole masala. Mix all the spices and cook this chole masala gravy for 4-5 mins
Step 7
Add Ginger juliennes to this gravy and mix the gravy.
Step 8
Now pour the cooked chole with water in the pan, cover the pan and cook till gravy thickens on low flame.
Step 9
Garnish it with some coriander leaves. Serve hot with roti, puri, rice.