Step-by-Step Guide to Prepare Award-winning Amritsari Chhole / Punjabi Style Chickpeas Gravy

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The ingredients needed to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:

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

Instructions to make Amritsari Chhole / Punjabi Style Chickpeas Gravy:

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.

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