In this blog I am sharing another version of chole . In my one of the oldest blog I shared the Pindi chole recipe . Many people confuse Amritsari chole with Pindi chole. They are similar a lot of aspects. Amritsari chole belong to its namesake city in Panjab India . Pindi chole is believed to have its origin in Rawalpindi Pakistan . Give is absolutely delicious Amritsari chole recipe which is made from fresh roasted and ground masala powder and has a thick dark delicious gravy . Traditional Amritsari chole is an authentic recipe which gives the Punjabi chole a rich dark colour. The addition of tea bag and dry amla while cooking the chana helps give the Amritsari chole a lovely deep colour and while you preparing the gravy using the cast iron kadai also help the gravy to a rich dark colour . The most obvious accompaniments with Amritsari chole are kulcha , bhature or butter naan .

Ingredients : for chole

1 . Chick peas – 1 cup .

2 . Dry amla – 6 – 8 pieces .

For bouquet garni ( masala potli ) :

Tea leaves – 1 tbsp .

Bay leaves – 1 -2 .

Cinnamon stick – 1 inch .

Black cardamom – 1 .

Green cardamom – 2 .

Black pepper corn – 7 – 8 .

Garlic ( crushed ) – 6 -7 .

Cloves – 3 – 4 .

Carom seeds ( ajwain ) – 1 tsp .

Salt to taste .

Water as required .

Amritsari chole masala – 1 tbsp .

Small muslin cloth piece .

Cotton thread .

For base masala gravy :

1 . Oil – 2 tbsp .

2 . Carom seeds – 1 tsp .

3 . Onion – 2 -3 midium sized (chopped ) .

4 . Ginger garlic paste – 1 tbsp (freshly crushed in mortar and pestle) .

5 . Green chillies – 1 – 2 chopped or slit .

6 . Tomato puree of – 2 – 3 tomatoes .

Powder masala :

Turmeric powder – 1/4 tsp .

Red chilli powder – 1 tsp .

Cumin powder – 1/2 tsp .

Coriander powder – 1 tsp .

Amritsari chole masala powder – 1 tbsp.

For final cooking :

Salt if needed .

Kasuri methi powder – 1 tsp .

A big pinch Amritsari chole masala.

For garnishing and tadka :

Ghee – 1 tbsp .

Ginger julienne – 1 tbsp.

Green chillies – 1 -2 slit .

Coriander leaves – 1 tbsp .

Onion slices

Method :

1 . Wash and soak chick peas ( Chana ) in enough water with dry amla for 8 – 10 hours .

2 . Drain the water and keep aside the chana

3 . Make a potli of all masalas in a muslin cloth and tie with cotton thread .

4 . Further in a pressure cooker add the chana along with masala potli and enough water, make sure the level of the water is 2 inches above the chick peas .

5 . Pressure cook the chick peas for 5 – 6 whistle. After 5 – 6 whistle turn the heat to low and cook the chana for 15 – 20 minutes . Now turn off the flame and let the pressure comes down naturally .

6 . Open the lid and remove the masala potli and discard it .

7 . Drain the water from cooked chick peas and keep the water and chana separately .

8 . Take 2 – 3 tbsp of cooked chana and mash it and keep aside.

9 . Mix 1 tbsp of Amritsari chana masala to remaining chana , mix it well and keep aside.

10 . In a kadai heat oil and add ajwain to it .

11 . When it starts splutter add chopped onions and saute for about 3 – 4 minutes and now add ginger garlic paste and saute till they are turned lightly browned .

12 . Add all masalas one by one , turmeric powder , cumin powder , coriander powder , red chilli powder , and amritsari chole masala powder . Mix well and saute for 2 – 3 minutes .

13 . Now add tomato puree and cook for another 5  – 8  minutes .

14 . Add green chillies and saute for a minute.

15 . Now add cooked and mashed chana and mix it well and saute for 1 – 2 minutes .

16 . Add cooked chick peas , salt and add some reserved stock and cook for few more minutes .

17 . Add in more stock if required to adjust consistency and stir .

18 . Cook on medium high flame until the gravy thickens .

19 . Once cooked turn off the flame . Sprinkle a big pinch of amritsari chole masala and kasuri methi powder and mix it well .

20 . In a small kadai heat the ghee and add ginger julienne and slit green chillies saute for few seconds and switch off the flame .

21 . Pour this over the chole and garnish with coriander leaves .

22 . Serve hot with Bhatura or Kulcha or Naan along with some slices of onion and lemon .

Note : In this recipe I used home made Amritsari chole masala powder .