There is nothing as satisfying as dipping warm and soft Kulchas into a bowl of hot Amritsari Chole. This spicy dish will find a special place in your heart and stomach and leave you feeling full with a smile on your face. The Golden Harvest version of this curry is a darker hue than most other chole curries due to the masalas used. And our special ingredient? Teabags which help to impart a much darker hue to it



Wash the Kabuli Chana and soak in 3-4 cups of water for 6-8 hours.

Drain the water and add the chana in a pressure cooker along with 4 cups of water, the tea bag and 2 teaspoons of salt.

Cook until the chana are softened, then set aside.

Now, dry roast the ingredients for the Chole Masala until they are slightly browned and fragrant.

Remove the pan from heat and let the ingredients cool for a few minutes.

Grind the spices to make a fine powder in a grinder and set aside.

Heat mustard oil in a heavy bottom pan. Once hot, bring the heat to a simmer and add onion. Fry until golden brown.

Add ginger, tomato and green chilli and cook for 3-4 minutes.

Add the Chole Masala, turmeric powder and red chilli powder. Cook for 2-3 minutes.

Add the cooked chana along with the water in which it was boiled.

Mash a few of the chana using the back of a ladle for a rich and creamy texture.

Adjust the salt and water according to your preference.

Cook for 10-12 minutes on medium heat.

Add tamarind paste and mix well. Cook for another 5-6 minutes.

Garnish the Chole Masala with fresh coriander and ginger juliennes.


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