Ricetta Amritsari Chhole / Punjabi Style Chickpeas Gravy Lecker

Amritsari Chhole / Punjabi Style Chickpeas Gravy - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Amritsari Chhole / Punjabi Style Chickpeas Gravy! A quick and easy dinner that is ready in under 40 minutes!

You can cook Amritsari Chhole / Punjabi Style Chickpeas Gravy with 35 Ingredients and 14 steps. See the following guide!

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

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..