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Restaurant style Amritsari Chole Masala Recipe

This recipe is for you all to make a very flavourful and lip-smacking Restaurant style Amritsari Pindi chole masala. The spice mix which is key to the dish and infuses it with exceptionally beautiful flavours is also provided here in detail. Do try this recipe and also see my post on Tandoori stuffed Kulcha.

  • Prep time:
  • 8 hours
  • cook time:
  • 45 minutes
  • serves:
  • 3

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Punjabi

Course : Mains

Recipe Notes

1 If anardana powder is unavailable then use 1.5 tsp of dry mango powder.

Tags

  • #RamadanSpecialRecipe #Contest127
Ingredients

Ingredients For Restaurant style Amritsari Chole Masala Recipe

Methods
  • 1. Take overnight soaked chickpeas and pressure cook them with bay leaf, cinnamon stick, cloves, black and green cardamom, salt, baking soda and tea bags.
  • 2. After 4-5 whistles, switch off the flame and let the cooker depressure itself.
  • 3. Separate boiled chickpeas with the black fragrant water.
  • 4. After oil separates out, add the spice mix and 1/2 cup of black fragrant water. Cover the lid of the vessel and let it cook on a low flame for next 4-5 minutes..
  • 5. Now add boiled chickpeas, mix them with the gravy, cover the lid and let them cook for the next 3-4 minutes.
  • 6. Now add black fragrant water as per the consistency required.
  • 7. Cover the lid again and let it cook on a low flame for next 5 minutes.
  • 8. After this, take tadka pan, add ghee and fry very thinly sliced garlic and as they turn golden brown, put slit green chillies.
  • 9. Finally, put prepared tadka into the cooked chickpea gravy. Take it out into a serving bowl and Amritsari Pindi Chole Masala is ready to be served.

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