AMRITSARI CHOLEY

Like many other things the sad truth is even Chikpeas doesn’t belong to India. It is said that Mesopotamia or somewhere in the Arabian Desert the Chikpeas originally originated. We can still find the extinct of Chikpeas which are approx. 75 to 100 years old are found in Middle East and not in India. But nowadays 64% of chickpeas are harvested in India.

SOMETHING THAT IS NOT OURS…AND YET WE HAVE OWNED!

Who doesn’t love that scrumptious bite of flavourful and rich Amritsari Punjabi Choley in their food? Well, go ahead and try this recipe from the comfort of your home….

Ingredients

For Choley:

  • 1 Cup Chickpeas, Soaked Overnight
  • 1 Tbsp Tea Leaves
  • 2 Dried Red Chillies
  • 1 Inch Cinnamon Stick
  • 1 Black Cardamom
  • 2 Bay Leaves

AMRITSARI CHOLEY

For Choley Gravy:

  • 3 Tbsp Ghee / घी
  • 2 Tbsp Mustard Oil
  • 1 Black Cardamom
  • 2 Whole Red Chilli
  • 2 Bay Leaves
  • 1 Tsp Cumin Seeds
  • 1 Inch Ginger, Crushed
  • 4-5 Cloves Garlic, Crushed
  • 2 Medium Onion, Finely Chopped
  • ½ Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Red Chilli Powder
  • Salt To Taste
  • 2 Medium Tomatoes, Chopped
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Caraway Seeds
  • 3 Green Chillies, Slit
  • 1 Tbsp Pomegranate Seeds, Coarsely Ground

Method

For Choley:

  • Add soaked chickpeas in a deep bottomed pan along with enough water to boil the chickpeas.
  • Make a potli of tea leaves, dry red chillies, cinnamon stick, cardamom and bay leaves in a muslin

Cloth(potli)

  • Add this potli to the pan of boiling chickpeas.
  • Once cooked, discard the potli.
  • Reserve the boiled chickpea along with its stock.

For Choley Gravy:

  • In a kadhai, heat ghee and mustard oil on high flame.
  • Add black cardamom, whole red chilli, bay leaves and allow to splutter.
  • Add cumin seeds and let splutter. Add the ginger garlic to a mortar pestle and crush coarsely.
  • Add onions and cook till they turn brown.
  • Add turmeric powder, coriander powder and red chilli powder, saute for 2-3 minutes.
  • Add salt and mix well. Add tomatoes and cook till they turn soft and mushy.
  • Add green chillies and saute for a minute.
  • Now add the cooked chickpeas and cook along with the masala for 5-6 minutes.
  • Mix in garam masala powder and pomegranate seeds, mix well.
  • Use the reserved stock to adjust consistency and stir. Add in more water if required.
  • Cook on medium high flame until the gravy thickens.
  • Once cooked turn off the flame.
  • Garnish with ginger julienne, coriander leaves and serve hot along with kulcha.

 

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