Amritsari Choley | अमृतसरी छोले | Chef Ranveer Brar

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, only with Chef Ranveer Brar. Happy Cooking!
#AmritsariChole #PindiChole #ChefRanveer

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AMRITSARI CHOLE
This dish needs little introduction. Super popular almost all over the country and served and enjoyed at roadside dhabas and restaurants with equal gusto.
Preparation time: 15 minutes
Cooking time: 1 Hour
Serves: 4
Region/ cuisine: Amritsar/ Punjab
Course: Main
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
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
Ginger julienne, for garnish
Sliced onion, for garnish
Coriander Leaves for garnish

Process:-
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
● 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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