Cooking Guide for Amritsari Chole
- 1 cup chickpeas/kabuli chane
- 3 tbsps cooking oil
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2-3 green cardamoms
- 1 star anise
- 1 inch cinnamon
- 3-4 cloves
- 1 cup onion purée
- 1 cup tomato purée
- 2 tbsps ginger garlic paste
- 1.5 tbsps Conscious Foods chole masala
- Salt to taste
- 1 tsp dried mint
- 2 green chillies
- 1⁄2 tsp sugar
- 1 tsp kasuri methi
- 1⁄8 cup coriander leaves
- Ginger juliennes
- Rinse the chickpeas and soak them in enough water overnight. To get dark coloured chole, add 1 cup strained tea water while soaking them overnight.
- Drain the soaked chickpeas the next morning. Transfer the soaked chickpeas in the pressure cooker and add half water and again half strained tea water. Add salt to taste and pressure cook to upto 4 whistles. Chickpeas should be cooked enough to be able to mash in a pinch.
- Let the steam release naturally.
- Drain the chickpeas and save the cooked water.
- In a pan, heat cooking oil and ghee. Sizzle until fragrant - cumin seeds, bay leaf, green cardamoms, star anise, inch cinnamon, cloves.
- Add puréed onions and ginger garlic paste. Add about 2 tbsps water to cook the onions until they turn golden brown. Add in tomato purée and cook until the mix releases oil. Takes about 7-8 mins. Take out the whole spices carefully.
- Mix in the dry spices - Conscious Foods chole masala, salt to taste, crushed dried mint. At this stage add slit green chillies. Let it cook for 2 mins.
- Add in sugar and the cooked chickpeas. Also mix in the saved cooked water as per the desired curry consistency. Cover the pan and let it simmer for 5-7 mins on low flame.
- Remove lid, crush a few chickpeas with a wooden spoon or masher inside the pan. That gives a nice texture to the curry.
- Taste and adjust seasonings.
- Finish off with crushed kasuri methi (optional but gives a great flavour), chopped coriander leaves and ginger juliennes.
- Serve with kulcha, naan, bhature or rice.