Amritsari Choley

minutes
4
Amritsari Choley Recipe - Ranveer Brar

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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Reviews

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  2. I made this recipe and the first word out of my wife’s mouth was WOW! Simply OUT OF THIS WORLD! Ranveer, I make your chai masala, your daliya poha and other recipes. My wish is to invite you to my home and treat you to the same recipes you have given us, as a way of THANKS for spicing up our pandemic quarantine. Niranjan

  3. I made this recipe and the first word out of my wife’s mouth was WOW! Simply OUT OF THIS WORLD! Ranveer, I make your chai masala, your daliya poha and other recipes. My wish is to invite you to my home and treat you to the same recipes you have given us, as a way of THANKS for spicing up our pandemic quarantine. Niranjan

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