who can ever say no to Amritsari Choley when it is aromatic & flavourful so here are the
Ingredients.
200 grams kabuli chana soaked overnight.
1 big elaichi/cardamon
1 inch dalchinni/cinnamon.
2 bay leaves/ tej patta.
5 cloves/lavangs.
1 tsp black pepper corns/kali miri.
1 tsp ajwain/
1 tsp rock salt / kali namak.
1 dip tea bag lemon flavour
Method .
mix all the above ingredients in a pressure cooker with water just a little bit above to cover them.
pressure cook for 3 whistles & let it stand.
Ingredients for the paste.
4 tomatoes.
2 green chillies.
1 inch ginger.
grind all the above into a thin paste.
Ingredients for frying.
3 tbsp mustard/sarson or any other veg oil , i used mustard.
1 tsp jeera.
1 tsp dhaniya/ coriander powder.
1 pinch kasoori methi.
2 onions finely chopped .
3 tsp anardana/pomegranate seeds slightly roasted & grounded.
1 spoon garam masala.
1 tsp chilly powder.
3 tsp choley masalas .
Method.
in a kadhai/wok heat the mustard until it starts smoking sim the flame add jeera ,dhaniya powder , garam masala powder, chilly powder & onions cook for 3 mins add kasoori methi & the tomatoes , chilly &ginger paste cook on medium flame till the tomatoes gets cooked add the choley masala & the boiled kabuli chana cook till done add the anardana powder mix properly check & add salt as per taste garnish with coriader leaves & serve hot with bhature ,puris,parathas,or steamed rice.
Ingredients.
200 grams kabuli chana soaked overnight.
1 big elaichi/cardamon
1 inch dalchinni/cinnamon.
2 bay leaves/ tej patta.
5 cloves/lavangs.
1 tsp black pepper corns/kali miri.
1 tsp ajwain/
1 tsp rock salt / kali namak.
1 dip tea bag lemon flavour
Method .
mix all the above ingredients in a pressure cooker with water just a little bit above to cover them.
pressure cook for 3 whistles & let it stand.
Ingredients for the paste.
4 tomatoes.
2 green chillies.
1 inch ginger.
grind all the above into a thin paste.
Ingredients for frying.
3 tbsp mustard/sarson or any other veg oil , i used mustard.
1 tsp jeera.
1 tsp dhaniya/ coriander powder.
1 pinch kasoori methi.
2 onions finely chopped .
3 tsp anardana/pomegranate seeds slightly roasted & grounded.
1 spoon garam masala.
1 tsp chilly powder.
3 tsp choley masalas .
Method.
in a kadhai/wok heat the mustard until it starts smoking sim the flame add jeera ,dhaniya powder , garam masala powder, chilly powder & onions cook for 3 mins add kasoori methi & the tomatoes , chilly &ginger paste cook on medium flame till the tomatoes gets cooked add the choley masala & the boiled kabuli chana cook till done add the anardana powder mix properly check & add salt as per taste garnish with coriader leaves & serve hot with bhature ,puris,parathas,or steamed rice.
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