Amritsari Chhole / Punjabi Style Chickpeas Gravy.
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, amritsari chhole / punjabi style chickpeas gravy. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Recipe of Any-night-of-the-week Amritsari Chhole / Punjabi Style Chickpeas Gravy
Amritsari Chhole / Punjabi Style Chickpeas Gravy is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's simple, it is fast, it tastes yummy. They are nice and they look fantastic. Amritsari Chhole / Punjabi Style Chickpeas Gravy is something that I've loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have amritsari chhole / punjabi style chickpeas gravy using 35 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:
- Prepare 1 and 1/2 cup of chhole / chickpeas.
- Make ready 4 cups of water (to soak chickpeas overnight).
- Get Pinch of soda powder - to add before soaking (optional).
- Take 1 tsp of Salt.
- Prepare of Ingredients For Masala Potli (bag/bundle of spices).
- Prepare 1 piece of fine markin cloth/cotton white cloth to make small bag.
- Prepare 1/2 inch of cinnamon stick.
- Get 1 of black cardamom.
- Make ready 6-8 of black pepper corns.
- Prepare 1 tbsp of tea (regular tea).
- Get 2 of bay leaves.
- Make ready 1-2 of whole red chillies.
- Get 1 piece of mace.
- Make ready of Ingredients for gravy.
- Prepare 3-4 tbsp of ghee / generous amount.
- Make ready 2 tbsp of mustard oil.
- Get 2 of large onion (very finely chopped).
- Get 6 of garlic peeled and crushed.
- Take 2 inch of ginger crushed.
- Make ready 1 of large tomato (finely chopped and reseeded).
- Prepare 2 tbsp of coriander powder.
- Make ready 1/2 tsp of turmeric.
- Prepare 4-5 of cloves.
- Make ready 6-8 of black pepper.
- Make ready 1 tbsp of dried pomegranate seeds / Anardana (coarsely ground and this is must).
- Prepare 1 tsp of ginger powder.
- Prepare 1 tsp of amchur/ dry mango powder (optional).
- Prepare 1 tbsp of tamarind or 1 chunk of tamarind soaked in water.
- Prepare 1 tbsp of red chilli powder.
- Take 2 of green chillies chopped / slitted.
- Get Pinch of asafoetida powder.
- Get 1 tsp of cumin seeds.
- Prepare 1 tsp of caraway seeds / Shahjeera (optional).
- Prepare of For garnishing.
- Take as needed of Onion rings, coriander leaves, ginger julienne.
Instructions to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:
- 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..
- 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..
- 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..
- 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..
- 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..
- Fry on medium heat and finely chopped tomato, fry tomatoes for 3-4 minutes.
- 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..
- 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).
- Now add Chhole/chickpeas and mix them nicely and keep stirring for 5 minutes.
- Add water now and cook on high flame for few minutes.
- When you see bubbles / starts to boil add pomegranate seeds and soaked tamarind..
- 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.
- Now cover the lid and simmer on low heat for 5 minutes..
- Garnish it as per your choice, onion slices, green chillies and ginger julienne., Serve with rice or kulcha..
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