Amritsari Chole Recipe

For Chole Masala
2 ½ tbsp Coriander seeds,
1 ½ tsp Cumin seeds,
3-4 Black cardamom,
15-20 Black peppercorns,
Salt to taste,
3-4 dry Kashmiri red chili,
½ tsp Asafoetida,
1 tsp degi Red chili powder,
1 tsp dry Mango powder,
½ tsp Carom seeds,

For Amritsari Chole
4-5 tbsp Oil,
¼ tsp Cumin seeds,
Prepared Ginger Garlic Paste,
4-5 medium size Onion, finely chopped,
2 tbsp prepared Chole Masala,
3 medium size fresh Tomato puree,
¼ cup Cooked Chole water,
Pressure Cook Chole,
1 tbsp Prepared Chole Masala,
1 tbsp Ghee,
1 tbsp Coriander leaves, chopped,

Process
For Cooking Chole
In a Pressure cooker, add chole, ginger, garlic cloves, bouquet garni, salt to taste, water double the quantity of chole.
Cook it for 3-4 whistles and keep it aside for further use.

For Bouquet Garni
In a muslin cloth, add cinnamon stick, bay leaf, dry red chillies, black cardamom, cloves, black peppercorn, tea leaves and make a potli of it.
Keep it aside for further use.

For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic, green chillies, salt to taste and make a coarse paste.
Keep it aside for further use.

For Chole Masala
In a pan, add coriander seeds, cumin seeds, black cardamom, black peppercorn, salt to taste, dry red chillies and dry roast everything well.
Add asafoetida, degi red chili powder, dry mango powder, carom seeds and roast it for a minute.
Transfer it in a grinder jar and grind it into a fine powder.
Keep it aside for further use.

For Amritsari Chole
In a cast iron kadai or a handi, add oil, once it’s hot, add cumin seeds, ginger garlic paste, onion, and saute until golden brown in color.
Add chole masala and cook for a minute then add tomato puree and cook for a while or until it gets dark brown in color.
Add cooked chole with chole water and simmer it for 5-7 minutes.
Add some more chole masala, ghee and mash the ¼ quantity of chole.
To finish the chole add fresh coriander leaves and mix well.