Mother’s Amritsari Chole
Mother’s Amritsari Chole

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mother’s amritsari chole. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mother’s Amritsari Chole is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Mother’s Amritsari Chole is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook mother’s amritsari chole using 24 ingredients and 28 steps. Here is how you cook it.

The ingredients needed to make Mother’s Amritsari Chole:
  1. Prepare To boil the chole (chickpeas)
  2. Take 2 cups kabuli chana (chickpeas) soaked in room temperature water for more than 8 hours (after being soaked they will double in size)
  3. Prepare 1 tea bag (for the colour)
  4. Get 1 tbsp black pepper powder (for the fragrance)
  5. Get salt to taste
  6. Prepare For the masala / main dish
  7. Take 3 tbsp oil
  8. Get 1 tsp hing
  9. Get 2 tbsp cumin seeds
  10. Make ready 4-5 cloves garlic (beaten into a paste)
  11. Take 2 inch ginger (beaten into a paste)
  12. Make ready 1-2 cinnamon stick
  13. Make ready 3-4 cloves
  14. Get 3-4 bay leaves
  15. Prepare 2 cups diced onions
  16. Take 2 cups pureed tomatoes
  17. Take 1 tbsp red chilli powder
  18. Prepare 3 tbsp chole masala
  19. Take 1 tbsp garam masala
  20. Make ready salt to taste
  21. Get Garnish
  22. Get 1/2 cup chopped cilantro
  23. Prepare 1 inch ginger cut into thin slices (fried)
  24. Make ready 1 tsp kasoori methi
Steps to make Mother’s Amritsari Chole:
  1. Soak chickpeas in lightly salted water (at-least 8 hours) in almost double the quantity of water, the chickpeas will bloat up to double their size by the end
  2. Approximately one hour before you start to pressure cook the chickpeas, add one tsp oil to the water (this is to ensure the chickpeas become a little extra soft)
  3. Strain the soaked water and add the chickpeas to a pressure cooker
  4. Sprinkle 1 tbsp black pepper powder and add 2 tea bags
  5. Fill the cooker with enough water to submerge the chickpeas
  6. Add a tsp of salt and mix well
  7. Close the lid and pressure cook for about 4-5 whistles on medium flame (let the first whistle blow on full flame)
  8. Heat oil in a wok / kadhai
  9. Add one tsp hing followed by cumin seeds
  10. Wait for 30 seconds and add the garlic paste
  11. As soon as garlic starts to become off-white add the ginger and mix well
  12. Add the minced green chillies
  13. Swirl around for another 30 seconds and the add the cinnamon sticks (whole), cloves and bay leaves
  14. Once the dish gets fragrant, add the onions and keep stirring
  15. Ensure the onions are cooked till they are brown, do not be lazy at this step because this is the main flavour of the dish
  16. Once the onions are brown you can add all the spices (red chilli powder, chole masala, garam masala) and mix well for 1 minute
  17. Add the pureed tomatoes followed by some salt so that the tomatoes get cooked well
  18. Fry the tomatoes until you see floating oil, again, skipping this step means compromising the flavour
  19. From the pressure cooked chickpeas, strain (save 1.5 cups of water) and add the chickpeas to the curry at this point, they must be tender (easily squash-able)
  20. From the saved water, add a total of 1.5 cups to the dish, little at a time, checking for correct consistency
  21. Mother's secret step - take a Pav bhaji masher or a strong karcha (spoon) and lightly mash around in the wok, be very careful as not to mash more than 10% of the total quantity
  22. Stir the dish well and cook it on low flame covered for about 5 minutes (keep on swirling in between to avoid being stuck / burnt from the bottom)
  23. Squeeze half a lemon, add kasoori methi and stir
  24. Turn off the stove and cover the wok
  25. Meanwhile, in a separate frying pan, take 1 tbsp oil and heat
  26. Fry the sliced ginger in that pan and sprinkle some salt on it
  27. Garnish the wok of chole with fried ginger slices and chopped cilantro
  28. The dish will taste better if you leave it aside and let the spices marinate inside the chole for 4-5 hours

So that is going to wrap this up with this exceptional food mother’s amritsari chole recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!