Amritsari Chole

1. 1

   Step 1

   • a.Pressure Cook the Chickpeas
   • b.Drain the overnight-soaked chickpeas. In a small muslin cloth, create a potli (spice bag) with the bay leaf, black cardamoms, green cardamoms, cinnamon stick, and cloves.
   • c.Place the drained chickpeas, spice potli, tea bags, baking soda, 1 tsp of salt, and 1000 ml of water into a pressure cooker.
   • d.Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 20-25 minutes (or 6-7 whistles).
   • e.Turn off the heat and let the pressure release naturally. Open the cooker and check if a chickpea mashes easily between your fingers. If not, cook for a few more whistles.
   • f.Once cooked, discard the spice potli and tea bags. Do not drain the water; reserve it for the gravy.
2. 2

   Step 2

   • a.Prepare the Masala Base
   • b.Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • c.Add the cumin seeds and let them sizzle for 30 seconds. Add the asafoetida.
   • d.Add the finely chopped onions and sauté until they turn a deep golden brown. This is a crucial step for flavor and will take about 10-12 minutes. Be patient.
   • e.Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
   • f.Pour in the tomato puree. Cook, stirring occasionally, until the mixture thickens and you see ghee separating from the sides of the masala, about 8-10 minutes.
3. 3

   Step 3

   • a.Add Spices and Chickpeas
   • b.Reduce the heat to low. Add all the dry spice powders: turmeric powder, 1 tsp Kashmiri red chili powder, coriander powder, roasted cumin powder, Amritsari chole masala, and anardana powder.
   • c.Stir continuously for 1 minute until the spices are fragrant. Do not let them burn.
   • d.Add the cooked chickpeas along with all of their reserved cooking water to the pan. Mix everything gently to combine.
4. 4

   Step 4

   • a.Simmer and Thicken
   • b.Add the remaining 0.75 tsp of salt and stir well. Bring the curry to a gentle boil.
   • c.Using the back of a ladle, mash about 1/4 of the chickpeas against the side of the pan. This will naturally thicken the gravy.
   • d.Cover the pan, reduce the heat to low, and let the curry simmer for 15-20 minutes. This allows the chickpeas to absorb the flavors of the masala and the gravy to thicken.
   • e.Stir occasionally to prevent it from sticking to the bottom.
5. 5

   Step 5

   • a.Prepare Final Tarka (Tempering) & Serve
   • b.In a small pan, heat the remaining 1 tbsp of ghee for the tarka.
   • c.Add half of the julienned ginger and sauté for 30 seconds until lightly golden.
   • d.Turn off the heat and add the remaining 0.25 tsp of Kashmiri red chili powder. Swirl the pan immediately and pour this hot tarka over the simmering chole. This adds a vibrant color and final layer of flavor.
   • e.Garnish with the remaining fresh ginger juliennes and chopped coriander leaves.
   • f.Serve hot with fluffy bhature, kulcha, naan, or steamed basmati rice.

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