AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA

Amritsari Chole are traditional Amritsar style spicy Chole Recipe made using freshly ground chole masala. The curry has a slightly darker hue due to tea bags that are used while boiling the chole.This taste so delicious with battura or roti.

I made some black tea, strained it and used that in this recipe. If you have those tea bags, throw few when cooking chana in the pressure cooker. The more tea bags you add the more black your chana will be. But don't use too much, else your chana will be bitter.

Hope you will give this try and let me know how it turns out for you.

Amritsari chole recipes:

prep time  cooking time  total time

10 min         45min               55 min

Dish:side

Cuisine:indian

Serves:5 no

Ingredients:

• Chana / Chole - 500 grams

• Black Tea Bag - 5

• Salt to taste

• Cinnamon - 1 small stick

• Lavangam-4 no

• Bay leaf-1 no

• Green Cardamom - 4

• Cumin Seeds - 1 tsp

• Oil - ¼ cup

• Onions - 2 large chopped finely

• Green Chillies - 3 chopped

• Ginger &Garlic paste- 1 tbsp chopped

• Tomato puree - 2 chopped finely

• Curd -2tbsp

• Chana Masala Powder - 2 to 4 tbsp

• Chilli powder - 2 tsp

• Coriander powder - 1 tbsp

• Salt to taste

• Coriander leaves a handful

Method:

1. Soak chana in water overnight. drain and add it to pressure cooker, Add in water, tea bags, salt, cardamom, lavangam, mace. Now pressure cook for 5 whistle. Simmer the flame for 10 mins. Turn off the heat and let the steam escape all by itself.
2. Take a ladleful of chana in a blender and puree till smooth.
3. Heat oil in a pan. Add in Cumin seeds, Cinnamon, Bay leaf and onions mix well.
4. Add in curd ,tomato puree, tomato ketchup and cook till raw smell gone
5. Add in spice powders, salt and mix well.
6. Add in cooked chana with the liquid. Add the pureed chana and mix well.
7. Cover and simmer for 10 to 15 mins.
8. Add coriander leaves.
9. Serve.

Pictorial:

1)First soaked channa in water for over night and it double in size

2)If you have tea bags you can use 3 to 4 tea bags. I made some strong black tea.

3)Take soaked drained chana in a pressure cooker

4)Add in the black tea

5)Add in some green cardamom, lavangam, mace, salt

6)Now pressure cook for 5 whistle. Simmer the flame for 10 mins. Turn off the heat and let the steam escape all by itself.

7)Take a handful of channa in a blender and blend it

8)Set aside

9)Heat oil in a pan add cumin seed, bay leaf, cinnamon

10)Add in onion chopped fry till golden colour

11)Then add curd, tomato puree, tomato ketchup mix well

12)Add in spice powder, salt mix well

13)Add in cooked channa with the liquid.

14)Ass the pureed channa 

15)Cook till oil sucks out

16)Serve