Amritsari Chhole / Punjabi Style Chickpeas Gravy

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Amritsari Chhole / Punjabi Style Chickpeas Gravy. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Amritsari Chhole / Punjabi Style Chickpeas Gravy is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions every day. Amritsari Chhole / Punjabi Style Chickpeas Gravy is something which I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Amritsari Chhole / Punjabi Style Chickpeas Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Amritsari Chhole / Punjabi Style Chickpeas Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Amritsari Chhole / Punjabi Style Chickpeas Gravy is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Amritsari Chhole / Punjabi Style Chickpeas Gravy estimated approx 1 hour.

To begin 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 cook it.

This is Punjabi recipe and always inspires me as I used to each chhole rice in Nehru places for months and not bored , it is based on simple ingredients and it being cooked in Punjabi families and Dhabas since centuries, called Amritsar Chhole. Amritsari Chhole are cooked in the same way but some ingredients are added and also some whole spices in potli/cloth bag makes it stand alone and best. Everyone has own recipe in the house and I must say that most of them are good but some are awesome, this is cooked usually for Sunday lunch and served with rice or kulcha.

Ingredients and spices that need to be Get to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:

1. 1 and 1/2 cup chhole / chickpeas
2. 4 cups water (to soak chickpeas overnight)
3. Pinch soda powder - to add before soaking (optional)
4. 1 tsp Salt
5. Ingredients For Masala Potli (bag/bundle of spices)
6. 1 piece fine markin cloth/cotton white cloth to make small bag
7. 1/2 inch cinnamon stick
8. 1 black cardamom
9. 6-8 black pepper corns
10. 1 tbsp tea (regular tea)
11. 2 bay leaves
12. 1-2 whole red chillies
13. 1 piece mace
14. Ingredients for gravy
15. 3-4 tbsp ghee / generous amount
16. 2 tbsp mustard oil
17. 2 large onion (very finely chopped)
18. 6 garlic peeled and crushed
19. 2 inch ginger crushed
20. 1 large tomato (finely chopped and reseeded)
21. 2 tbsp coriander powder
22. 1/2 tsp turmeric
23. 4-5 cloves
24. 6-8 black pepper
25. 1 tbsp dried pomegranate seeds / Anardana (coarsely ground and this is must)
26. 1 tsp ginger powder
27. 1 tsp amchur/ dry mango powder (optional)
28. 1 tbsp tamarind or 1 chunk of tamarind soaked in water
29. 1 tbsp red chilli powder
30. 2 green chillies chopped / slitted
31. Pinch asafoetida powder
32. 1 tsp cumin seeds
33. 1 tsp caraway seeds / Shahjeera (optional)
34. For garnishing
35. as needed Onion rings, coriander leaves, ginger julienne

Instructions to make to make Amritsari Chhole / Punjabi Style Chickpeas Gravy

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Fry on medium heat and finely chopped tomato, fry tomatoes for 3-4 minutes
7. 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.
8. 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)
9. Now add Chhole/chickpeas and mix them nicely and keep stirring for 5 minutes
10. Add water now and cook on high flame for few minutes
11. When you see bubbles / starts to boil add pomegranate seeds and soaked tamarind.
12. 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
13. Now cover the lid and simmer on low heat for 5 minutes.
14. Garnish it as per your choice, onion slices, green chillies and ginger julienne., Serve with rice or kulcha.

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So that's going to wrap this up for this exceptional food Recipe of Any-night-of-the-week Amritsari Chhole / Punjabi Style Chickpeas Gravy. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!