Amritsari Chhole / Punjabi Style Chickpeas Gravy
Amritsari Chhole / Punjabi Style Chickpeas Gravy

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, amritsari chhole / punjabi style chickpeas gravy. One of my favorites food recipes. For mine, I will 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 in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed 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.

To get started with this recipe, we must first prepare a few ingredients. You can have amritsari chhole / punjabi style chickpeas gravy using 35 ingredients and 14 steps. Here is how you cook that.

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

So that is going to wrap it up for this special food amritsari chhole / punjabi style chickpeas gravy recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!