CholePressure Cooker Amritsari

Ingredients−4servings+

• Tomatoes3
• Onions2
• Chillisome
• Gingersome
• Chole Masala2 Tbsp
• Dhaniya Powder1 tsp
• Aanar Dana (Pomegranate Seeds)1 tsp
• Lal Mirch powder (Red Chili Powder)1/2 tsp
• Haldi Powder (Turmeric Powder)1/2 tsp
• Badi Elaichi (Black Cardamom)1
• Laung (Cloves)3-4
• Daal Chini (Cinnamon stick)1
• Kabuli Chole (Chickpeas)250g
• Oil1 ladle
• Ginger Garlic Paste1 Tbsp
• Salt2 tsp
• Tea Leaves2 tsp
• Waterabout 1 cup
• Baking Soda1/2 tsp
• Roasted Kasuri Methi (Fenugreek Leaves)1 tsp
• Ghee (clarified butter)some
• Hing or Asafoetidasome

Directions▶ Start cooking

1. Grind tomatoes and onions separately into a paste.
2. Cut ginger into long pieces and slit green chilies.
3. Soak chickpeas in water for a minimum of 12 hours.⏱ 12h
4. Heat oil in a pressure cooker over medium flame.
5. Add the ground onion paste along with the whole spices (black cardamom, cloves, and cinnamon stick) to the hot oil.
6. Sauté the onion paste until it turns golden brown, adding a splash of water if it starts to stick to the bottom to deglaze and prolong the browning process.
7. Add ginger garlic paste and continue to sauté until fragrant.
8. Add the ground tomato paste and the salt, then cook until the oil separates from the mixture.
9. Add the powdered spices (chole masala, coriander powder, pomegranate seeds, red chili powder, and turmeric powder) and sauté for 2-3 minutes.⏱ 3m
10. Add the soaked chickpeas and enough water to just cover them.
11. In a separate small pot, boil about 1 cup of water and add 2 tsp of tea leaves; boil until the tea is well brewed and the water reduces slightly.
12. Strain the brewed tea water directly into the pressure cooker with the chickpeas.
13. Add 1/2 tsp of baking soda to the pressure cooker.
14. Close the pressure cooker with its lid and whistle, then cook for 6-8 whistles (the chef used 7 whistles).
15. Allow the pressure cooker to depressurize naturally before opening.
16. Once opened, add 1 tsp of roasted kasuri methi to the chole and stir.
17. For the tempering, heat some ghee in a small pan.
18. Add hing or asafoetida, the cut green chilies, and the long-cut ginger to the hot ghee and sauté briefly.
19. Pour the prepared tempering over the chole in the pressure cooker.
20. Serve the Amritsari Chole hot.

Tips

• Onions and tomatoes can be finely chopped instead of ground if preferred.
• Ensure your chole masala contains pomegranate seeds for the best flavor, or add them separately.
• Browning the onions very well is crucial for developing a rich flavor.
• Adding a splash of water while browning onions helps prevent burning and enhances flavor development.
• Adding all the salt with the tomatoes helps them cook faster.
• Do not add too much water to the chickpeas in the pressure cooker; just enough to slightly cover them.
• The combination of tea and baking soda helps the chickpeas cook perfectly and imparts an authentic market-like taste.
• Adjust the number of pressure cooker whistles based on your specific chickpeas and pressure cooker model to achieve desired tenderness.

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