Amritsari Pindi Chole

Ingredients:

Chole (Chickpeas)

2 cups of Kabuli chana or Chickpeas (small size)

6cups of Water

3-4 slices of dried Amla

1½ tbsp Tea Leaves

Salt– To taste

1½ tsp Baking Soda

For Chole Masala

3-4 Dry red chillies

1-2 Bayleaf

6tbsp Coriander seeds

3tbsp Cumin

10-12 Peppercorn

7-8 Cloves

7-8 Cardamom

A small piece of Mace

Cinnamon (1inch)¼

 Nutmeg3

Black cardamom

2tsp Ajwain

2tbsp Kasoorimethi (dried)

4tbsp Anardana Powder

2½ tbsp Amchur powder

For Wet Masala

½ cup Oil

½ tsp Heeng (asafoetida)

2tsp Garlic chopped

1tbsp Ginger chopped

2 green chillies Slit

½ cup Onion chopped

½ tsp Turmeric

¾ tsp Kashmiri chilli powder

3tbspChole Masala

A dash of Water

¾ cup Tomatoes (freshly pureed)

Black salt–to taste

Salt–to taste

2tbsp Tamarind Water

For Tempering

1tbsp Oil

1tsp Kashmiri chilli powder

For Garnish

Boiled Potato diced

Paneer Cubes

Pickled Chilli Onion Rings

Method: 

For Chole Masala

Dry roast all the spices, grind them into a powder and mix them together.

For Boiling Chole

Soak the chole overnight. Drain the water, add fresh water (6 cups) and place them in the cooker. Separately boil the tea leaves in 2cups of water for 2mins, strain and add the tea water in the pressure cooker along with salt, baking soda and a few dried amla slices. Allow the cooker to whistle 6-7 timeson medium flame. Once done, remove from heat and keep aside.

For Wet Masala

Heat oil in an iron kadai, add heeng and then add onion and brown them.Add ginger, garlic and chillies. Add turmeric, chilli powder and coriander powder.Now add the chole masala and cook it.Stir the masala occasionally till it releases oil, and then add the boiled chole. Continue cooking the chole in the masala, without adding any water. Once tempered, they will release oil. Gently mash some of the cholewith a spatula. It will help make the curry thicker.Add amchur and a dash of tamarind water, salt, black salt and water to the chole mixture.Allow it to boil and thicken up the chickpea stew. Check and adjust the seasoning, add diced potato, paneer and chopped coriander to the curry.

For Final Tempering

Separately heat ghee and add chilli powder. Add it to the chole and serve hot.