Without fail cooking ultimate Mother’s Amritsari Chole easy, delicious, practical.
Good Evening every body, at this time you get present recipe Mother’s Amritsari Chole with 24 ingredients and 28 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 24 ingredients and 28 stages of easy cooking Mother’s Amritsari Chole.
Ingredients for Mother’s Amritsari Chole
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Needed : To boil the chole (chickpeas).
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Needed 2 cups : kabuli chana (chickpeas) soaked in room temperature water for more than 8 hours (after being soaked they will double in size).
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Prepare 1 : tea bag (for the colour).
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Prepare 1 tbsp : black pepper powder (for the fragrance).
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Prepare : salt to taste.
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Prepare : For the masala / main dish.
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Needed 3 tbsp : oil.
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Prepare 1 tsp : hing.
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Prepare 2 tbsp : cumin seeds.
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Needed 4-5 cloves : garlic (beaten into a paste).
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Prepare 2 inch : ginger (beaten into a paste).
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Needed 1-2 : cinnamon stick.
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Prepare 3-4 : cloves.
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Needed 3-4 : bay leaves.
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Prepare 2 cups : diced onions.
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Needed 2 cups : pureed tomatoes.
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Needed 1 tbsp : red chilli powder.
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Prepare 3 tbsp : chole masala.
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Prepare 1 tbsp : garam masala.
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Needed : salt to taste.
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Prepare : Garnish.
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Needed 1/2 cup : chopped cilantro.
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Needed 1 inch : ginger cut into thin slices (fried).
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Needed 1 tsp : kasoori methi.
If all ingredients Mother’s Amritsari Chole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Mother’s Amritsari Chole
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Soak chickpeas in lightly salted water (at-least 8 hours) in almost double the quantity of water, the chickpeas will bloat up to double their size by the end.
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Approximately one hour before you start to pressure cook the chickpeas, add one tsp oil to the water (this is to ensure the chickpeas become a little extra soft).
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Strain the soaked water and add the chickpeas to a pressure cooker.
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Sprinkle 1 tbsp black pepper powder and add 2 tea bags.
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Fill the cooker with enough water to submerge the chickpeas.
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Add a tsp of salt and mix well.
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Close the lid and pressure cook for about 4-5 whistles on medium flame (let the first whistle blow on full flame).
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Heat oil in a wok / kadhai.
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Add one tsp hing followed by cumin seeds.
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Wait for 30 seconds and add the garlic paste.
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As soon as garlic starts to become off-white add the ginger and mix well.
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Add the minced green chillies.
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Swirl around for another 30 seconds and the add the cinnamon sticks (whole), cloves and bay leaves.
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Once the dish gets fragrant, add the onions and keep stirring.
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Ensure the onions are cooked till they are brown, do not be lazy at this step because this is the main flavour of the dish.
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Once the onions are brown you can add all the spices (red chilli powder, chole masala, garam masala) and mix well for 1 minute.
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Add the pureed tomatoes followed by some salt so that the tomatoes get cooked well.
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Fry the tomatoes until you see floating oil, again, skipping this step means compromising the flavour.
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From the pressure cooked chickpeas, strain (save 1.5 cups of water) and add the chickpeas to the curry at this point, they must be tender (easily squash-able).
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From the saved water, add a total of 1.5 cups to the dish, little at a time, checking for correct consistency.
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Mother's secret step - take a Pav bhaji masher or a strong karcha (spoon) and lightly mash around in the wok, be very careful as not to mash more than 10% of the total quantity.
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Stir the dish well and cook it on low flame covered for about 5 minutes (keep on swirling in between to avoid being stuck / burnt from the bottom).
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Squeeze half a lemon, add kasoori methi and stir.
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Turn off the stove and cover the wok.
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Meanwhile, in a separate frying pan, take 1 tbsp oil and heat.
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Fry the sliced ginger in that pan and sprinkle some salt on it.
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Garnish the wok of chole with fried ginger slices and chopped cilantro.
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The dish will taste better if you leave it aside and let the spices marinate inside the chole for 4-5 hours.
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