Amritsari chole is world-famous Panjabi cuisine. It can be served with roti, paratha, bhatura, kulcha, naan, or any other Indian bread. Amritsari chole is easy to make at with some simple tricks and tips. It is also known as Chickpea Curry.
Soak one and a half cup of raw chickpeas or Pindi chole in two and a half cups of water. Add a spoon of salt and a pinch of baking soda to it. Let it rest overnight.
The next day strain the water and boil chickpeas inadequate water.
Make a potli of spices using bay leaf, cardamom, cinnamon, and black pepper.
When the chole starts boiling, dip the spice potli in it and let it boil for some time. This will give a good color to the chole.
When the chickpeas are soft, remove them from heat and let it rest without draining the water.
In a separate pan, add oil and sauté bay leaves, dry chilies, and ginger-garlic paste.
Then add chopped onions to it and continue stirring
Now add turmeric, red chili powder, and chole masala and mix everything well till aromatic.
add chopped tomatoes to the mixture and stir it.
When the spices tomatoes and onions re cooked well, use a hand masher to mash the mixture for a rich thick gravy.
Now drain the water from the chickpeas and add them to the gravy. Store the water for later use.
Mix the chickpeas well with the gravy and add the boiled chickpea water to cook the curry well.
Before it starts simmering, add pomegranate seeds and salt. Stir it nicely for 5 mins.
When the curry starts boiling garnish with chopped coriander leaves and it is ready.
1. Spice potali enhances the flavor of chickpea.2. Always soak chickpea overnight for good soft chickpea.3. After boiling, the chole keeps chole in water only it keeps chole soft.4. Add chickpea first then add water in chole.