Amritsari Chole

Prep Time

5 min

Cook Time

40 min

Serves / Yields: 4-6

Ingredients:

• Chickpeas (Chole) Cooked
• Red Onion, Finely Chopped - 2
• Green Chilies, Deseeded And Slit - As Per Taste - 2
• Hunts Tomato Paste - 1 small can (Tomato Puree - ½ Cup)
• Chana Masala Powder - 2 Tbsp
• Salt, As Per Taste
• Tamarind ( 1 quarter ) or Tamarind Paste - ½ Tsp
• Oil - 3 Tbsp
• Bay Leaf - 4
• Black Cardamom - 3-4
• Cloves - 5-6
• Anardana / Pomegranate Seeds - 1 Tsp
• Dried Mango (Amchur) Powder - 1 Tsp
• Brown Sugar Or Regular Sugar - 1 Tsp
• Red Chili Powder 1 Teaspoon Or Per Taste (optional)
• Kasuri Methi - 2 Tbsp
• Ginger, Julienned - 5-6 Pieces
• Black Tea Bags Soaked 3-4 Minutes In ½ Cup Steaming Hot Water - 2 Bags
• Onion Rings - 5-6

Method

1. Soak the tamarind in warm water for at least 15 mins.
2. Heat oil in a pan. Add bay leaves, black cardamom, and cloves to the oil. Sauté them for few seconds.
3. Add the slit green chillies and saute them for a few more seconds.
4. Now add red onions, and sauté for 5 minutes or till they turn golden brown.
5. Add tomato puree, salt and red chili powder.
6. Mix well and cook covered for 5 minutes.
7. Add chana masala powder, dried mango powder, anardana, sugar, tamarind paste and mix well.
8. Remove tea bags and add water to the sauce. Mix well, and cook for 5 minutes.
9. Add cooked chickpeas, kasuri methi, sliced ginger and mix well.
10. Add some water if needed.
11. Cook covered for 20 minutes on medium-low heat.
12. Add sliced onions, and mix well. Remove from heat and cover for 5 minutes. Amritsari chole is ready. Serve with any of your flatbread and enjoy!

Source:

Recipe from mygingergarlickitchen.com

Tags:

[[Indian recipes]] [[Instantpot]]