Traditional Amritsari Chole Recipe | Punjabi Chole Masala

Step 1: To begin with, the Amritsari Chole Recipe, first prep all the ingredients and keep them ready

Step 2: Ensure the Kabuli Chana/ Chickpeas was soaked for 8 hours or overnight in water

Step 3: Add the soaked chana into the pressure cooker, add a teaspoon of salt and the tea bag

Step 4: Ensure the water level is at least 2 inches above the level

Step 5: of chana

Step 6: Note: The addition of tea bag while cooking the chana, help give the Amritsari chole a lovely deep colour

Step 7: If you don't have tea bags, then you can make a small potli and add dark tea leaves into it and tiet it with a cotton thread and add it to the pressure cookerPressure cook the chickpeas/ kabuli chana for about 35 to 40 minutes on medium heat

Step 8: There will be multiple rounds of whistles from the pressure cooker

Step 9: After the first 15 minutes, turn the heat to low and continue pressure cook for the remaining time

Step 10: Turn off the heat and allow the pressure to release naturally

Step 11: In the meanwhile,we will make the Amritsari Chole Masala Powder

Step 12: Preheat a skillet over medium heat; add all the spices and ingredients mentioned in the Chole Masala Powder section - coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, badi elaichi,red chillies, anardana seeds and black pepper corns

Step 13: Roast all of them on medium high heat for about 5 minutes until you get a roasted aroma and the spices start getting a roasted colour

Step 14: Ensure you keep stirring it while they are getting roasted - so they get roasted eventy from all sides

Step 15: Once done, turn off the heat and allow it to cool a bit

Step 16: Once cooled, add the roasted chole masala spices into a small jar of the mixer grinder and blend to make smooth powder

Step 17: Keep the Amritsari chole masala powder aside

Step 18: Final step is to bring all the masala together

Step 19: Add 2 tablespoons of ghee to a preheated pan over medium heat; add the onion, ginger and saute until the onion softens

Step 20: Once the onion softens, add the dry Amritsari chole masala, chopped tomatoes, turmeric powder and kala namak and saute the tomatoes until it becomes mushy and soft

Step 21: Once the tomatoes are soft

Step 22: Add the cooked kabuli chana/ chickpeas into the chole masala

Step 23: Stir well to combine

Step 24: Cover the pan and simmer the Amritsari Chole Masala for a good 15 minutes

Step 25: After 15 minutes of simmering, keep the pan uncovered and cook it open until the Amritsari chole masala has a thick gravy consistency

Step 26: Mash a few chana a little to make it a thick gravy if required

Step 27: Check the salt at this stage and add more if required

Step 28: Once done, add the remaining 1 tablespoon of ghee and give it a brisk boil for a minute and turn off the heat

Step 29: Finally garnish with coriander leaves and serve hot

Step 30: Serve the Amritsari Chole along with Bhatura, Puri, or Kulcha and pair it along with lacha pyaz, boondi raita and some green chillies by the side for a special weekend lunch