Amritsari Pindi Chole

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Amritsari Pindi Chole. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Amritsari Pindi Chole is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it's fast, it tastes delicious. They are nice and they look wonderful. Amritsari Pindi Chole is something which I have loved my whole life.

Many things affect the quality of taste from Amritsari Pindi Chole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Amritsari Pindi Chole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can cook Amritsari Pindi Chole using 34 ingredients and 13 steps. Here is how you cook it.

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Amritsari Pindi Chole/Authentic Punjabi Chana Masala Recipe. A very famous Punjabi breakfast dish served with Pooris and Pickle. It is one of the most popular North Indian Vegetarian curry. A very delicious savory recipe of chickpeas gravy made with aromatic spices, onion paste and tomato puree. This famous chole masala is boiled with tea which adds a distinctive color and flavor to it. The last step of tempering with the chopped garlic, green chillies and spices gives that extra flavor to this awesome dish. This Amritsari Pindi Chole Masala is perfect when paired with Pooris or Bhaturas.

Ingredients and spices that need to be Make ready to make Amritsari Pindi Chole:

1. 1 cup Dried Chickpeas/Kabuli Chana (Washed and Soaked Overnight)
2. 2 Black Tea Bags or 2 tsp Black Tea tied in a muslin cloth or Black Tea added in a small tea infuser
3. 1/8 th tsp Baking Soda
4. 2 1/2-3 cups Water
5. Salt to Taste
6. Spices to Pressure Cook with the Chickpeas:
7. 2 Bay Leaves
8. 2 Black Cardamons
9. 1 Cinnamon Stick
10. 3 Cloves
11. 3 Green Cardamom
12. 1 Mace/Javitri
13. Spice Powders For Chole Masala:
14. 1 tsp Red Chilli Powder
15. 1/2 tsp Turmeric Powder
16. 1 tsp Coriander Powder
17. 1 tsp Garam Masala Powder
18. 1 tsp Cumin Powder
19. 1/2 tsp Rock Salt (Black Salt)
20. 1/4 tsp Asafoetida
21. 1 tsp Dry Mango Powder (Amchur Powder)
22. 1 tsp Fenugreek Leaves
23. Salt to Taste
24. Other Ingredients:
25. 3-4 tbsp Oil
26. 1 Onion (Ground to a Paste)
27. 1 tbsp Ginger Garlic Paste
28. 2 Tomatoes (Ground to a Puree)
29. For the Tempering:
30. 3 tbsp Oil
31. 2-3 cloves Garlic (Chopped)
32. 5-6 small Green Chillies (Chopped into Half)
33. 1 tsp Roasted Cumin Powder
34. 1 tsp Red Chilli Powder

Instructions to make to make Amritsari Pindi Chole

1. Firstly, wash and soak the dried chickpeas overnight or for about 8 to 10 hours. In a pressure cooker add the soaked chickpeas, water, black tea, bay leaves, black cardamom, salt, baking soda, cinnamon stick, green cardamom and cloves. Close the lid and pressure cook for 3-4 whistles.
2. For Chole Masala: In a small plate/bowl, add all the ingredients mentioned under “For Chole Masala” and set it aside. To a blender add the chopped onion and blend it to a smooth paste and set it aside. To a blender add the chopped tomatoes and blend it into a puree and set it aside.
3. Open the lid of the pressure cooker and check if the chickpeas are cooked. Now discard the tea bags and drain the chickpeas. Reserve the water for later use. Also set aside few tablespoons of the cooked chickpeas to be mashed and added later to the gravy.
4. Heat oil in a large pan. Add the onion paste and saute it lightly for 4-5 minutes.
5. Next add the ginger garlic paste and saute for few minutes or until the raw smell disappears.
6. Next pour in the tomato puree and fry for 3-4 minutes. You will slowly start to see oil seeping through the onion-tomato masala.
7. Now add in the prepared homemade chole masala and mix it well. Cook it for 2-3 minutes. Oil has appeared at the surface indicating that the masala has cooked well.
8. Discard the whole garam masala and add the drained chickpeas and mix it well with the masala. The chickpeas should be well coated with the masala.
9. Then add a cup of the drained flavored water to the chickpeas. Give a quick stir to mix everything well. Cover and cook for 6-7 minutes on medium to low heat, stirring occasionally.
10. Now add the remaining drained flavored water according to desired consistency, keeping in mind that the gravy thickens when cooled down. Mash the boiled chickpeas which was kept aside and add it to the gravy. This will help to give you a thick gravy. Cover and cook for 2-3 minutes or until oil separates. Chole Masala is ready. Prepare the tempering and pour it over the Chole Masala.
11. Now to prepare the Tempering for the Chole Masala: This tempering will give a better color, smell and taste to the Chole Masala. Heat oil in a tadka pan. Add the chopped garlic and fry it lightly. Then add the chopped green chillies and fry it. Now add the roasted cumin powder and red chilli powder and switch off the flame. Mix it well and immediately pour this tempering over the prepared Chole Masala and give it a good stir.
12. Delicious Amritsari Pindi Chole is ready. Serve it hot with Poori, Bhatura or Jeera Rice.
13. 

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So that is going to wrap this up for this exceptional food Easiest Way to Prepare Ultimate Amritsari Pindi Chole. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!