amritsari chole

Heat oil in a pressure cooker on a medium flame. Once the oil is hot, add onion paste to it. After 2 minutes add cinnamon stick, black cardamom and cloves to it. Cook onions till they turn brown. When the bottom starts to turn brown add water. This will give onions get cooked for a longer time.

Once onion paste is cooked, add ginger garlic paste. Let it cook for 2-3 minutes. Now add tomato puree. Immediately add required amount of salt. Cook until the raw smell of the tomato puree goes away.

Now it's time to add all the masalas that goes inside Chole. They're as follows. 1. Chole Masala 2. Dried Mango Powder 3. Turmeric Powder 4. Red chilli Powder 5. Coriander Powder Cook for 3-4 minutes. Then add Chole and enough water. Do not add too much water.

In another vessel, boil 1 cup of water and bring it to a good boil. To this add 2 tsp of tea powder and bring it to a good boil. Drain the tea leaves and add the tea extract to the chole in the pressure cooker. You can add 1/2 tsp of baking powder to the mixture. It will cause acid, alkaline reaction and enhances the taste of Chole. However adding baking soda is optional.

Close the pressure cooker lid and cook for 8 whistles on a medium flame. Let the pressure cooker de-pressurize naturally. Then add 1 tsp of kasuri methi.

Last step is for Tadka. Heat 2 tsp of ghee, add asafoetida, finely chopped ginger and green chillies. Add the Tadka to the Chole and serve hot.