Amritsari Pindi Chole Masala Chickpeas Gravy Recipes

AMRITSARI CHOLE अमृतसरी छोले

Steps:

• Add soaked chickpeas in a deep bottomed pan along with enough water to boil the chickpeas.
• Make a potli of tea leaves, dry red chillies, cinnamon stick, cardamom and bay leaves in a muslin cloth
• Add this potli to the pan of boiling chickpeas.
• Once cooked, discard the potli.
• Reserve the boiled chickpea along with its stock.
• In a kadhai, heat ghee and mustard oil on high flame.
• Add black cardamom, whole red chilli, bay leaves and allow to splutter.
• Add cumin seeds and let splutter. Add the ginger garlic to a mortar pestle and crush coarsely.
• Add onions and cook till they turn brown.
• Add turmeric powder, coriander powder and red chilli powder, saute for 2-3 minutes.
• Add salt and mix well. Add tomatoes and cook till they turn soft and mushy.
• Add green chillies and saute for a minute.
• Now add the cooked chickpeas and cook along with the masala for 5-6 minutes.
• Mix in garam masala powder and pomegranate seeds, mix well.
• Use the reserved stock to adjust consistency and stir. Add in more water if required.
• Cook on medium high flame until the gravy thickens.
• Once cooked turn off the flame.
• Garnish with ginger julienne, coriander leaves and serve hot along with kulcha.