Recipe: Perfect Amritsari Chhole / Punjabi Style Chickpeas Gravy

Amritsari Chhole / Punjabi Style Chickpeas Gravy.

You can cook Amritsari Chhole / Punjabi Style Chickpeas Gravy using 35 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Amritsari Chhole / Punjabi Style Chickpeas Gravy

1. You need 1 and 1/2 cup of chhole / chickpeas.
2. You need 4 cups of water (to soak chickpeas overnight).
3. You need Pinch of soda powder - to add before soaking (optional).
4. Prepare 1 tsp of Salt.
5. Prepare of Ingredients For Masala Potli (bag/bundle of spices).
6. Prepare 1 piece of fine markin cloth/cotton white cloth to make small bag.
7. Prepare 1/2 inch of cinnamon stick.
8. You need 1 of black cardamom.
9. It's 6-8 of black pepper corns.
10. Prepare 1 tbsp of tea (regular tea).
11. It's 2 of bay leaves.
12. Prepare 1-2 of whole red chillies.
13. You need 1 piece of mace.
14. Prepare of Ingredients for gravy.
15. Prepare 3-4 tbsp of ghee / generous amount.
16. It's 2 tbsp of mustard oil.
17. It's 2 of large onion (very finely chopped).
18. Prepare 6 of garlic peeled and crushed.
19. It's 2 inch of ginger crushed.
20. It's 1 of large tomato (finely chopped and reseeded).
21. It's 2 tbsp of coriander powder.
22. You need 1/2 tsp of turmeric.
23. Prepare 4-5 of cloves.
24. It's 6-8 of black pepper.
25. You need 1 tbsp of dried pomegranate seeds / Anardana (coarsely ground and this is must).
26. Prepare 1 tsp of ginger powder.
27. You need 1 tsp of amchur/ dry mango powder (optional).
28. Prepare 1 tbsp of tamarind or 1 chunk of tamarind soaked in water.
29. Prepare 1 tbsp of red chilli powder.
30. Prepare 2 of green chillies chopped / slitted.
31. You need Pinch of asafoetida powder.
32. You need 1 tsp of cumin seeds.
33. You need 1 tsp of caraway seeds / Shahjeera (optional).
34. You need of For garnishing.
35. It's as needed of Onion rings, coriander leaves, ginger julienne.

Amritsari Chhole / Punjabi Style Chickpeas Gravy step by step

1. Wash and soak chickpeas in 4-5 cup of water, add pinch of soda and 1 tsp of salt, for best results soak for 10-12 hrs, overnight..
2. Take a small piece of cotton cloth (non dyed) or an white markin cloth, place the whole spices as mentioned above and 1 tsp of regular tea. Tie a knot tightly. Make spice bag..
3. Add chickpeas with 3-4 cups of water and drop bag or spices and boot it in pressure cooker for 10 minutes (2 whistles) or boil it directly with heavy base and heavy lid utensil. To save time I use pressure cooker..
4. Take a Kadhai or any heavy bottom pan with lid. Heat it for 1 minute, add 3 tbsp of ghee and 2 tbsp of mustard oil, after oil is hot and changed it's color then add cumin, asafoetida, cloves, while chilli, bay leaf and black pepper. Let spices splatter..
5. Add chopped onion, ginger and green chillies and fry for 8 minutes till onion leaves oils add pinch or turmeric and salt, add crushed ginger garlic add 1 or 2 tbsp water in between..
6. Fry on medium heat and finely chopped tomato, fry tomatoes for 3-4 minutes.
7. Add salt to taste, all the powder Masala for gravy as mentioned like coriander powder, ginger powder, red chilli powder, dry mango powder. Fry all spices till oil start separating..
8. Now separate Chhole/chickpeas from water. don’t throw the water as it need to be used in gravy, squeeze the potli/spice bag by hand to get spices juice in dark brown water. (Tip even after Chhole is boiled keep them in water till the time we put it in fried spices to get good flavour and creaminess of chickpeas).
9. Now add Chhole/chickpeas and mix them nicely and keep stirring for 5 minutes.
10. Add water now and cook on high flame for few minutes.
11. When you see bubbles / starts to boil add pomegranate seeds and soaked tamarind..
12. Cover the lid but leave some space, don’t fully cover it. Let it boil for 2 minutes, crush some chickpeas with ladle or masher.
13. Now cover the lid and simmer on low heat for 5 minutes..
14. Garnish it as per your choice, onion slices, green chillies and ginger julienne., Serve with rice or kulcha..