Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mother’s amritsari chole. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mother’s Amritsari Chole is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Mother’s Amritsari Chole is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have mother’s amritsari chole using 24 ingredients and 28 steps. Here is how you cook it.

The ingredients needed to make Mother’s Amritsari Chole:

1. Take To boil the chole (chickpeas)
2. Prepare 2 cups kabuli chana (chickpeas) soaked in room temperature water for more than 8 hours (after being soaked they will double in size)
3. Take 1 tea bag (for the colour)
4. Get 1 tbsp black pepper powder (for the fragrance)
5. Prepare salt to taste
6. Make ready For the masala / main dish
7. Take 3 tbsp oil
8. Prepare 1 tsp hing
9. Get 2 tbsp cumin seeds
10. Prepare 4-5 cloves garlic (beaten into a paste)
11. Get 2 inch ginger (beaten into a paste)
12. Prepare 1-2 cinnamon stick
13. Prepare 3-4 cloves
14. Take 3-4 bay leaves
15. Prepare 2 cups diced onions
16. Prepare 2 cups pureed tomatoes
17. Take 1 tbsp red chilli powder
18. Prepare 3 tbsp chole masala
19. Prepare 1 tbsp garam masala
20. Take salt to taste
21. Make ready Garnish
22. Prepare 1/2 cup chopped cilantro
23. Get 1 inch ginger cut into thin slices (fried)
24. Make ready 1 tsp kasoori methi

Steps to make Mother’s Amritsari Chole:

1. 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
2. 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)
3. Strain the soaked water and add the chickpeas to a pressure cooker
4. Sprinkle 1 tbsp black pepper powder and add 2 tea bags
5. Fill the cooker with enough water to submerge the chickpeas
6. Add a tsp of salt and mix well
7. Close the lid and pressure cook for about 4-5 whistles on medium flame (let the first whistle blow on full flame)
8. Heat oil in a wok / kadhai
9. Add one tsp hing followed by cumin seeds
10. Wait for 30 seconds and add the garlic paste
11. As soon as garlic starts to become off-white add the ginger and mix well
12. Add the minced green chillies
13. Swirl around for another 30 seconds and the add the cinnamon sticks (whole), cloves and bay leaves
14. Once the dish gets fragrant, add the onions and keep stirring
15. 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
16. Once the onions are brown you can add all the spices (red chilli powder, chole masala, garam masala) and mix well for 1 minute
17. Add the pureed tomatoes followed by some salt so that the tomatoes get cooked well
18. Fry the tomatoes until you see floating oil, again, skipping this step means compromising the flavour
19. 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)
20. From the saved water, add a total of 1.5 cups to the dish, little at a time, checking for correct consistency
21. 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
22. 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)
23. Squeeze half a lemon, add kasoori methi and stir
24. Turn off the stove and cover the wok
25. Meanwhile, in a separate frying pan, take 1 tbsp oil and heat
26. Fry the sliced ginger in that pan and sprinkle some salt on it
27. Garnish the wok of chole with fried ginger slices and chopped cilantro
28. The dish will taste better if you leave it aside and let the spices marinate inside the chole for 4-5 hours

So that’s going to wrap it up for this special food mother’s amritsari chole recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!