Amritsari Choley

Prep: 15 minutes | Cook: 1 Hour | Servings: 4

Ingredients

For Choley

1 cup chickpeas, soaked overnight /काबुली चने

1 tbsp tea leaves /चाय पत्ती

2 dried red chillies /खड़ी लाल मिर्च

1 inch cinnamon stick / दाल चीनी

1 black cardamom /मोटी इलायची

2 bay leaves /तेज़ पत्ता

 

For Choley Gravy

3 tbsp ghee / घी

2 tbsp Mustard Oil / सरसो का तेल

1 black cardamom / मोटी इलायची

2 whole red chilli / खड़ी लाल मिर्च

2 bay leaves / तेज पत्ता

1 tsp cumin Seeds / ज़ीरा

1 inch ginger, crushed / अदरक

4-5 cloves garlic, crushed / लहसुन

2 medium onion, finely chopped / प्याज़

½ tsp turmeric powde

1 tsp coriander Powder

1 tsp red chilli powder

Salt to taste

2 medium tomatoes, chopped

1 tsp garam masala powder

1 tsp caraway seeds

3 green chillies, slit

1 tbsp pomegranate seeds, coarsely ground

Ginger julienne, for garnish

Sliced onion, for garnish

Coriander Leaves for garnish

 Process

For Choley

  • Add soaked chickpeas in a deep bottomed pan along with enough water to boil the chickpeas.
  • Make a potli of tea leaves, dry red chillies, cinnamon stick, cardamom and bay leaves in a muslin cloth
  • Add this potli to the pan of boiling chickpeas.
  • Once cooked, discard the potli.
  • Reserve the boiled chickpea along with its stock.

For Choley Gravy

  •  In a kadhai, heat ghee and mustard oil on high flame.
  • Add black cardamom, whole red chilli, bay leaves and allow to splutter.
  • Add cumin seeds and let splutter. Add the ginger garlic to a mortar pestle and crush coarsely.
  • Add onions and cook till they turn brown.
  • Add turmeric powder, coriander powder and red chilli powder, saute for 2-3 minutes.
  • Add salt and mix well. Add tomatoes and cook till they turn soft and mushy.
  • Add green chillies and saute for a minute.
  • Now add the cooked chickpeas and cook along with the masala for 5-6 minutes.
  • Mix in garam masala powder and pomegranate seeds, mix well.
  • Use the reserved stock to adjust consistency and stir. Add in more water if required.
  • Cook on medium high flame until the gravy thickens.
  • Once cooked turn off the flame.
  • Garnish with ginger julienne, coriander leaves and serve hot along with kulcha.

 

 

 

 

 

 

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