Amritsari Chole

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==Description==
* Ethnicity - Punjabi, North Indian
* Type of meal - Party, Lunch, Dinner
==Ingredients==
=== To Boil ===
* 250 grams chole (chickpeas)
* 1 teabag (this is used to give the black colour)
* 4 – 6 pieces kali ilaichi
* salt to taste
* 1 teaspoon black salt ( use as desired or mix half of white salt and half of black salt)
* 3 – 4 green chillies - finely chopped
* 2 – 3 tomatoes - finely chopped
* 1 piece ginger - finely chopped
* 2 – 3 tsp green coriander - finely chopped
* 1 onion - finely chopped
* ½ tsp mango powder (aamchur)
* 1 tbsp garam masala
* red chilies to taste
* 2 tsp dry coriander
* 100 gms ghee
* 2 pieces bay leaves
=== Dry Spices (masala) ===
* ½ teaspoon garam masala
* 6 pieces clove
* 1 piece cinnamon
* 1 tsp black pepper
* 1 tsp jeera
* 1 tsp coriander seeds
* 2 tsp anardana
==Directions==
# Soak chole (chickpeas) in water to soak overnight.
# Take a pressure cooker ( or use a normal vessel for boiling) and add Chole, tea bag, salt and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker (30 minutes in a normal vessel). DO NOT OVERCOOK .If you overcook chole it will end up like a starchy paste.
# After cooking discard the teabag.
# On a Tava or a frypan, roast all dry masala and make a rough powder out of that and keep aside.
# In a separate pan heat oil and add bayleaves and then fry the onions till golden brown.
# Add garam masala and tomatoes and fry and then add all the chole ( keep the water separately ) in the pan and mix well for 2 minutes.
# Add the dry masala which you have already roasted on a pan.
# Add water in which you boiled the Chole earlier.
# Let it bring to a boil and then let it simmer for 10 minutes.
# If the curry looks too thick then add some water.
# Mash some of the chole by pressing it with a spatula to give it a thick consistency like thick cream.
# Garnish it with chopped coriander. Green chillies halves.
# red onions soaked in vinegar are an excellent accompaniment with chole.
# Serve with rice, or Bhature .
== Tips ==
# The chole which you eat in the shops have slightly blackish colour.
# This can be achieved in many ways at home.
# While boiling the choles add teabags ( 1 or 2 ) to add the slightly black colour.
# Add 2 -3 drops of soy sauce while you finished the cooking( DO NOT add more than this otherwise the taste will be overshadowed with soy sauce flavour)
# While Preparing the dry masala, Roast them till they start getting burnt and turn black.
Category:Punjabi Vegetarian
Category:Amchoor Recipes
Category:Chickpea Recipes
Category:Tomato Recipes
Category:Curry Recipes
Category:Chile pepper Recipes
Category:Garam masala Recipes