Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)

Recipe Courtesy: Mamma

Is there anything more North Indian than a bowl of Chole? I can feel my mouth watering up by just looking at the photo. This enchanting spicy Chick Pea curry is my all time favorite but this time Debarshi and I went one step ahead. My mom had given me this recipe several weeks back and I thought this is worth giving a try. This Chole is totally different than your regular chick pea curry. Why? Because this is the special Amritsari Chole! This Chole is served in all the authentic restaurants of North India and with the addition of Paneer, it has become my all time favorite.

If you are a curry lover, you will love this Amritsari Chole. There is a ton of flavor and aroma which you will enjoy in every bite. It originated from the city of Amritsar (Punjab) known for the Golden Temple and hence the name. Traditionally served with soft Kulchas (a form of bread), this curry is famous for its distinct dark colored gravy and needless to say people love it! We served it at our recent get together party and everyone took seconds. I think this is the beauty of simple dishes, they are always so satisfying yet nostalgic. This Chole tastes great with Tandoori Roti, Jeera Rice or Naan however, we decided to serve it with Namkeen Puris because that is how we like it. Plus, if you are serving Bhaturas or Kulchas it’s best to cook them right before serving, something which is quite difficult while hosting a big dinner party.

(Same recipe without the Tea bag)

This curry tastes so authentic and heavenly that you will almost feel like you are actually in Amritsar, roaming its streets and eating at some local restaurant. It looks so inviting with its rich dark color which is developed by using tea bags while boiling the Chole. Yes, the main ingredient, the star of the show – Chole (Chick Pea). I have to tell you to use a good chick pea brand for making this dish. Do not use the canned chick peas because good ingredients bring better flavors in the dish.

I cooked the Chole with white sweet onion, but you can use whatever you have in your pantry. There is just one preparation step which you need to do. Soak the dried Chick Peas in enough water overnight or in boiling water for an hour, then cook them. I prefer to plan this ahead but if you are in a hurry you can opt for the latter method.

My favorite method of cooking the Chole is by putting it in a pressure cooker and boiling it with some baking soda. Believe me, this process cooks the Chole perfectly and they just melt in your mouth. Now if you do not have a pressure cooker, you can just boil it in a pan but it will take a longer time. You have to cook it till it softens so if you have a cooker definitely use it.

I have to say this curry is one of the easiest curries I have ever made. You will easily find the ingredients at Costco, Walmart or your local Indian store and please do not skip the oil. Mustard Oil brings that gourmet flavor in the dish which is impossible to inculcate with any other oil. We made our own Paneer at home but you can very well buy it readymade. Fry them lightly to get a beautiful golden color on them. Garnish the curry with some fresh chopped Cilantro and enjoy with your favorite carb accompaniment.

Ingredients (for boiling the Chick Peas): Serves 2

• Dried Chick Peas – ½ cup 
• Baking soda - a pinch
• Bay Leaf – 1-2
• Black Cardamom - 1
• Green Cardamoms – 2-3
• Cloves – 2-3
• Turmeric Powder – ¼ teaspoon
• Salt – ¼ teaspoon
• Canola Oil – ½ teaspoon
• Black Tea Bag – 1 (do not use any flavored teas or green teas)

Ingredients (for making the curry):

• Mustard Oil - 2-3 tablespoons (for making the curry)
• Onion – ½ big, finely chopped
• Ginger - 1 inch
• Garlic - 3-4 big cloves
• Tomato - 1 medium
• Dry Roasted Cumin Powder - 1 teaspoon
• Black Salt – ¼ teaspoon
• Salt – ¼ teaspoon
• Turmeric Powder – ¼ teaspoon
• Coriander Powder – ½ teaspoon
• Red Chili Powder – ¼ teaspoon (optional)
• Meat Masala – 1 teaspoon
• Garam Masala – ½ teaspoon
• Asafoetida – a pinch
• Cilantro - a handful, chopped
• Paneer – 2 cups, cut in small cubes
• Canola Oil – 1 tablespoon (for frying the Paneer)

Do ahead:

• If you have time, rinse and soak the dried Chick peas in enough water overnight. 
• When in hurry you can soak them in boiling water for an hour, then cook them. 

Directions to boil the Chole:

• Rinse and drain the Chick Peas then transfer them in a pressure cooker (Note: You can also use a pot but it will take way longer to cook). 
• Add the Baking Soda, Bay Leaf, Black Cardamom, Green Cardamoms, 
• Cloves, Turmeric Powder, Salt, Oil and Black Tea Bag in it.
• Add 2-3 cups of water.
• Pressure-cook the Chickpeas for 2-3 whistles on a medium heat. Allow the cooker to cool down completely, then open the lid.
• The Chickpeas should be cooked well. Test by mashing a Chickpea with a spoon.

Tip: If you don't have a tea bag, just boil one tablespoon of black tea with one cup of water. Strain the tea in the pressure cooker. Add all the other ingredients and bring to a boil. It will also bring a rich dark color.

Let’s do some preparations:

• Blend together the Garlic, Ginger and the Tomato. I used my Nutri Bullet (extractor blade) to make a puree.
• Follow my directions in the article:  Make Cumin Powder at Home. The Cumin has to be dry roasted to bring that beautiful aroma and flavor in the dish.
• Heat a non stick pan on medium heat. Add the canola oil in it.
• After a few seconds, add the Paneer pieces in it. Arrange in a single layer. Fry for a minute then flip them. When the Paneer looks golden in color, transfer to a plate. 
• Repeat the steps to fry all the Paneer pieces in batches.

Directions for making the curry:

• Heat a large pan or wok on medium high heat. 
• Add the Mustard oil and heat it for a minute. 
• Swirl the oil around to coat the bottom. If it flows smoothly and quickly coats the bottom of the pan, it means the oil is hot enough to start cooking.
• Reduce the heat to medium and add the Onions and sauté till the onions turn light brown.
• Add the Garlic, Ginger and Tomato puree and sauté for 3-4 minutes.
• Start adding the spices (Dry Roasted Cumin Powder, Black Salt, Salt, 
• Turmeric Powder, Coriander Powder, Red Chili Powder, Meat Masala and Asafoetida) in the mixture.
• Keep frying till the raw aroma goes away. The oil will start to leave the sides of this mixture.
• Add the Chickpeas and fry for about 3-4 minutes to allow the Chickpeas to mix evenly with the spices mixture.
• Add the stock (along with all the whole spices) in which the Chickpeas were boiled. 
• Stir to mix and taste to check the Salt.
• Transfer all the Paneer pieces in the wok and carefully mix them in the curry. Use a rubber spatula so that they don’t break.
• Reduce the heat to low. Cover and stir occasionally for 10 minutes. The gravy will thicken and reduce.
• Add Garam Masala and cover and cook for another 10 minutes.
• Add the Cilantro, stir to mix. 
• Serve hot with Onion slices, Bhaturas, Jeera Rice or Namkeen Puris.

Tip: Use the Food Chopper to chop the Onion and Cilantro.

(Same recipe without the Tea bag)

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