Recipes: Amritsari Chole

Recipes: Amritsari Chole
Recipes: Amritsari Chole

Recipes are the best possible way to try new food items. We tend to search for them when we are in the mood to cook and eat. There is way to know what fits our hunger, mood and appetite. When you want to eat something but not so much, then snack Recipes are the best possible ones. When in depression and not looking to spend time on cooking, ice cream Recipes and easy-to-bake and make are best. Addressing such requirements, here is a section for Recipes of all types. Now, let’s look at Amritsari Chole.

  • Step 1 Add water to soaked chickpeas with black tea bags and cardamoms:-

    To make this delicious Amritsari Chole at home, you can start with preparing chickpeas. Drain the soaked chickpeas (8-10 hours) and rinse well. Drain again and transfer to a deep pan. Add some water, black tea bags and cardamoms.

    Step 2 Simmer the chickpeas until soft:-

    Place over medium flame and simmer for 30 to 40 minutes until the chickpeas are soft enough. Drain the chickpeas again, reserving about 2 to 3 cups of water. Discard the tea bags and cardamoms.

  • Step 3 Add spices in a blender and grind to make a smooth paste:-

    Combine the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder and garam masala powder in a blender. Grind all these ingredients together. Add about 1 to 1 1/2 cups of water and blend into a smooth paste.

  • Step 4 Add chickpeas and spice paste to sauteed onions and tomatoes, cook well

    Then heat a pan over medium flame. Add the chickpeas and the ground paste. Mix well and keep aside. Heat ghee in a small frying pan. Saute the onions and bay leaves until onions turn golden brown. Add tomatoes and saute well. Add this to the chickpeas along with the reserved water. Remove and serve hot with rice, roti or naan. Bring to a boil and cook till the gravy has very little water. Your Amritsari Chole is ready. Garnish with some chopped onions and coriander leaves.

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