Today I will share the recepie of Pindi Chole in Amritsari style, which is spicy and little tangy with tomato flavour.
What you need
1. One cup Chole soaked overnight
2. Garlic, cloves, curry leaves, green chillies, bay leaves, black pepper, dalchini, baking soda, salt, two spoon tea leaves
3. cumin powder, coriander powder, aamchor powder, anardana powder, garam masala, chilli powder, pinch of hing, kasuri methi
First take the soaked Chole and put them in a pressure cooker. To it add dalchini, 3-4 elaichi, 4-5 cloves, 2-3 bay leaves, 5-6 black pepper, pinch of baking soda and some salt. Take 2 spoons of tea leaves and put in a clean cloth and tie it to make a pouch. Put that pouch in the pressure cooker. Alternatively tea bags can be used. Pressure cook it for 4-5 whistles. Once it's done take out the chole and filter the water from all the spices. Keep that water as it's very important.
Now we will prepare the masala. To a bowl add some salt, cumin powder, coriander powder, aamchor powder, anardana powder, garam masala, chilli powder, pinch of hing, kasuri methi. Mix it well and keep aside.
Now let's start. Take a pan, add some mustard oil to it, put the onion garlic paste (2 onion and 8-10 garlic). Saute it well for 1 minute. Cover it and cook for 2 more minutes in high flame till the oil separates out. Add 2 midsized tomatoes puree to it and again saute it for 1 minute . Again cover it and cook for 2 minutes in high flame. To it add the masala mix that we prepared. Mix it well and to it add the Chole water that we have kept separately. Cook for 2 minutes in low flame by covering it. To it add the Chole and mix well. Cover it and cook for 3 minutes in high flame.
The last step is to add tadka to it. Take a small saucepan, add some butter to it. Add chopped garlic, sliced green chillies and some curry leaves. Heat it for 1 minute and then add this tadka mixture to our chole.
Amritsari Chole is done. It goes best with Paratha, chapati, Puri and Bhature.
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