Amritsari Chole😍🥄
Everyone at my house loves chole either with rice or kulchas. This is my family favourite recipe and most Sundays breakfast with bhaturas. Making a good chole recipe at home is quite simple and here is how to do it.
INGREDIENTS-
1 cup Kabuli Chana
1 Black Tea Bag
1 stick cinnamon
4 tbsp ghee/butter
1 tsp jeera
1 cup Onion puree
2 tsp Ginger (Finely Chopped)
1 cup Tomato puree
2 Green Chilli (Chopped)
1/2 tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder
Salt to taste
2 tsp jaggery (gud)
2 tbsp Fresh Coriander (Chopped)
2 tbsp chole masala
2 tsp lemon juice
NOTES-
I have used puree instead of finely chopped tomatoes and onions. It is easier and cooks faster.
Adding jaggery brings a different sweet flavour. You can avoid adding it but it tastes wonderful.
Instead of lemon juice add dry mango powder.
So if you feel there is less chole masala in your dish add it by frying in some butter and stir it in chole.
You can adjust the gravy of chole by adjusting the consistency of water. Add less water for a more thicker consistency.
PROCESS-
Wash the Kabuli Chana and soak in 3-4 cups of water for 6-8 hours.
Drain the water and add the chana in a pressure cooker along with 4 cups of water, tea bags and 2 tsp salt.
Pressure cook until chana are softened.
Remove the pressure from heat and keep aside.
Now in a kadhai add ghee/butter. Add jeera. Now add ginger, garlic and green chilly and cook them until they are brown and golden. Add onion puree and cook it till really brown for 15 mins.
Now add tomato puree and all other spices. Chole masala, turmeric powder, chilly powder and coriander powder. Cook it till really flavourful and it starts leaving the sides. Add jaggery and salt. Add your cooked chickpeas and cook till all chickpeas are covered in the masala. Add 2 cups of water or till you get your consistency. Simmer at a low heat for 30 mins till thick and chole is soft. Give a taste and adjust the seasonings. Top it with fresh coriander and add lemon juice.
Serve it with jeera rice or kulchas.