Amritsari chole masala recipe | Amritsari cholle | Punjabi Amritsari chana masala

Amritsari chole dhaba style | Amritsari chole is such a recipe that is significant with the rich culinary heritage of Punjab, India and stands out as one of the most beloved dish of not only Amritsar in Punjab but also globally.where Indian recipes are cherished.Amritsari chole derives its name from Amritsar where its popularly made as a street food. Amritsari chole masala recipe is paired with Amritsari Kulcha, a kind of crisp roasted flat bread served with generous dollop of butter.

What is Amritsari Chole

Amritsari Chole also known as Punjabi chole, is a kind of curry made from Chickpea also known as Kabuli chana in Hindi.what sets this Amritsari chole masala recipe curry apart is the use of a blend of some common and uncommon ground and whole spices and ingredients that not only give it a unique flavor but also a shiny beautiful blackish brown color that makes it more tempting.

Amritsari chole masala powder

The key to delicious Amritsari chole lies in the soul penetrating aromatic Amritsari chole masala spice mix that you can easily make after roasting,grinding and mixing spices. You can eep the made chole masala in an airtight container in a cool dry place.

Serving Punjabi Amritsari chole masala curry recipe 

Amritsari chole is best paired with Amritsari Kulcha which can be either Paneer kulcha or Aloo kulcha.Amritsari chole in name of Chole masala is also served with Batura, a deep fried bread made with fermented refined flour or butter naan which is also baked flat Indian bread made using refined flour bread.

Difference between Amritsari chole and Pindi chole

Both Amritsari chole and Pindi chole are made with white chickpea soaked overnight but Pindi chole is comparatively more drier and spicer than rich, spicy and tangy Amritsari chole.

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Different between Amritsari chole and Chana masala

As Amritsari chole, Chana masala is also made using same white chickpea soaked overnight but sometimes without baking soda.Secondly chana masala is much lighter than the rich Amritsari chole masala recipe.

Amritsari chole recipe without onions and garlic

For a Jain version of Amritsari chole you can make it without Onion and garlic, still you will not find any compromise in taste. Personally on few Hindu religious occasions when we are restrained from having onion and garlic we prepare it without adding onion and garlic, by just need to balance the spices that are to be added.

Video recipe for amritsari chole masala recipe

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You can check out more chana chole recipes –Kabuli Chana Palak, Spicy Chana Chole Masala, Kadai Chole,

Recipe card Punjabi amritsari chana masala

Amritsari chole masala recipe | Amritsari cholle | Punjabi Amritsari chana masala

A authentic Punjabi street food

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Prep Time 8 hours hrs

Cook Time 40 minutes mins

Total Time 8 hours hrs 40 minutes mins

Course curry

Cuisine Indian, punjabi

Servings 6

Calories 170 kcal

Ingredients

  

• 500 gm Chickpea / Kabuli Channa
• 1/4 cup Split Bengal gram / Tota Channa
• 1 tsp Salt
• 1/2 tsp Baking soda
• 2 tea bags or 2 tsp Black tea
• 3 tbsp Oil
• 2 Bayleaves / Tej patta
• 1 tsp Cumin / Zeera
• 3 Onion
• 1 tsp each Ginger & Garlic paste
• 4 Tomatoes
• 4 Cloves
• 1/2 tsp Red Chilli powder
• 1/2 tsp Turmeric / Haldi
• 1 tsp Coriander powder / Dhaniya
• 1/2 tsp Pepper
• 1/2 tsp Cardamom / Hari elachi
• 1/2 tsp Cinnamon / Dalchini
• Salt to taste
• 1 tsp Dry Fenugreek leaves / Kasturi mathi
• 1 tsp Dry pomegranate / Anardana
• 1/2 tsp Chilli paste
• 1/2 tsp Garam masala

TEMPER

• 2 tbsp Ghee
• 3 Chillies

Instructions

 

• Mix kabuli Channa and Tota Channa rinse couple of time and then soak it in enough water that the dal gets completely immersed.
• Add and mix Salt and Soda.
• Keep it soaked for over night or 8 hours.
• Pressure cook for 10 min adding 2-3 cup water and tea bags.
• After pressure cooking discard the tea bags.
• In hot oil add bay leaves and Cumin,let it to splatter.
• Add Onion paste.Saute till translucent.Add Ginger & Garlic paste and sauté again for few seconds.
• Next add Tomato puree,Cloves made into powder,Chilli powder,Turmeric,Coriander,Pepper,Cardamom,Cinnamon,Salt and Fenugreek.
• Sauté over medium till 3-4 minutes.
• Next add pressure cooked kabuli channa chilli paste and Anardana.
• Cover & cook for 20 min.Then put off sprinkle with Garam masala.
• Make temper by adding slit chillies in hot Ghee.Within 30 seconds add hot Ghee to Amritsari channa and serve with kulcha or bhatura.

Note

• Tota channa helps to make Amritsari chole thick.
• If you don’t have tea bags tie tea in a muslins cloth or strained out tea liqour.
• Add hot boiled water if the chole gravy gets thick.
• Use fresh chickpea instead of canned for better results 
• Properly roast spices on low till aromatic, cool and then grind for a perfect masala mix.
• You can adjust spices accordingly to you taste.
• Cookies on low for sometime to get rich thick Amritsari chole masala curry gravy.

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Dhaba Style Kashmiri Rajma Masala Curry | Kashmiri Rajma Dal Recipe

Kashmiri Rajma masala curry is a no onion, no Garlic, no Tomato curry which is being made by the Pandit community from Kashmir. This Kashmiri Rajma dal is made using a local Kashmiri Rajma variety known as Baderwah rajma sourced from Baderwah area of Jammu that’s the reason it’s also called Jammu rajma.

This Baderwah Rajma looks a little different from the normal rajma beans which we get that are big in size and dark Maron in colour.So the beans of Kashmiri Rajma are a little smaller than Chitra rajma and red in colour.The taste of Kashmiri Rajma is also much sweeter than the regular rajma.

For this Kashmiri Rajma masala curry every house hold have their own recipe .Like now some add Tomatoes, some don’t add, some add Curd and on the other hand some don’t add. In this Kashmiri Rajma curry recipe we have mentioned all the spices that you can add and now it all depends on your own liking..

Some more Curry recipes that you can try Al Yakhni, Monj Haak Mooli Aloo Saag, Paneer Aloo Kofta and more.

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Video Kashmiri Rajma Masala Curry

Kashmiri Rajma Masala Curry Recipe

Dhaba Style Kashmiri Rajma Masala Curry | Kashmiri Rajma Dal Recipe 

No onion and Garlic rajma curry recipe

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Prep Time 6 hours hrs

Cook Time 45 minutes mins

Total Time 6 hours hrs 45 minutes mins

Course curry

Cuisine north indian

Servings 5

Calories 200 kcal

Ingredients

  

• 2 Cup Kidney Beans / Rajma or Bhaderwah Rajma
• 2 tsp or to taste Salt / Namak
• Approx 9-10 Cups Water / Pani
• 2 tbsp Mustard Oil / Sarso tel
• 1 tsp Turmeric / Haldi
• 1 +1/2 tsp Kashmiri red chilli powder / Lal mirch
• 1/2 tsp Ginger powder / Saunth
• 1/2 tsp Fenugreek powder / Methi
• 1 pinch Cloves powder / Loung
• 1/2 tsp Fennel powder / Saunf
• 1 tsp Coriander powder / Dhaniya
• 1/2 tsp Garam masala
• 1/2 tsp Cinnamon powder / Dalchini
• 1/2 tsp green Cardamom powder / Hari elaechi
• 1/2 tsp Pepper / Kali mirch
• 1 pinch Nutmeg powder / Jaiphal
• 4 strands Mace / Javitri
• 1/2 tsp Caraway seeds / Shahi zeera
• 2 tbsp Mustard Oil / Sarso tel
• 1 pinch Asafoetida / Hinge
• 1 tsp Cumin / Zeera
• 1 tsp Ginger paste / Adrakh
• 2 black Cardamom / Badi elaechi
• 2 Bayleaves / Badi elaechi
• 2 Tomatoes / Tamatar
• 1 cup Curd / Dahi
• 25 gm Tamarind / Imli
• 1 tbsp fresh Coriander / Dhaniya
• 1 tbsp Clarifies Butter / Desi ghee
• 4 slit Chillies / Mirch

Instructions

 

• Rinse the Kidney beans and keep them soaked in hot water add about 1+1/2 tsp Salt for 5-6 hours.
• Now add to pressure cooker along with 2 cups of Water and pressure cook for 20 minutes.
• Meanwhile make a spice mix with Turmeric, Kashmiri red chilli powder, ginger powder, cloves powder, Fennel powder, coriander powder, garam masala, fenugreek powder, cinnamon powder, green cardamom powder, pepper powder, Nutmeg powder, Mace & caroway seeds.
• In hot Oil on low drop Asafoetida, Black Cardamom, Bayleaves and Cumin.Let the Cumin crackle few seconds.
• Give a stir and within few seconds add Ginger paste and then add chopped Tomatoes along with Salt.Cook till Tomatillos get soft and mushy.
• Add the made spice mix , cook to roast the spices on low for few seconds.
• Add Curd and continue stirring till Curd comes to boil.Then switch off.
• Add this to pressure cooked Rajma with 2 cups of more Water and juice of Tamarind pulp.
• Pressure cook for more 15-20 minutes.
• Add chopped fresh Coriander and take out in serving bowl.
• Now to make Tadka heat Clarified butter and to this add slit Chillies.
• Pour this Tadka on top of Rajma before serving.

Note

• Using hot Water fast forwards the process of soaking.If you have enough time you can keep Rajma soaked 8 hours or overnight in normal water.
• Salt helps the Tomatoes to release Water thus cook faster.

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Kashmiri Shalgum Rajma

Kashmiri cuisine are made usually without using Onion and Garlic and here we make Rajma in a totally different way from the Punjabi Rajma.Do try it out and you are going to love it specially with this winter vegetable which considered to be bitter.

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Ingredients:-

• 500 gm Rajma / Razma
• 1 kg Turnips / Shalgum
• 3 tbsp Mustard Oil / Sarso tel
• Salt to taste
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp Dry Ginger powder / Saunth
• 2-4 Dry Red chillies
• 1/4 tsp Asafoetida / Hinge
• 2-3 Cloves / Loung

Method:-

1. Rinse and keep Rajma immersed in Water overnight with Salt added.
2. Pressure cook for 5 minutes with 2 cups of more Water added till Rajma gets soft..
3. Cut Turnip into four big portions.
4. In a Kadai heat Oil and after Oil smokes out keeping heat low add Asafoetida.
5. Now add the cut Turnip pieces and fry over medium-high stirring occasionally till Turnip starts changing colour.
6. In between add Salt and Cloves.
7. When the colour of Turnip slightly changes to golden put heat low adding red chilli powder and dry red chillies.
8. Mix and then add all mixed ingredients of Kadai in pressure cooker.
9. Pressure cook 5 minutes after adding Turnip.
10. It’s ready serve hot with Rice.

Tips :-

• Rajma should be soft but not mashy
• Good quality Turnip should be white inside.

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Traditional Authentic Sambar

Sambar a popular South Indian dal recipe served with Rice,Dosa,Idli or vada.Sambar can be considered healthy in sense because of its vast ingredients and variety of vegetables that go in its making.lpLets make sambar in restaurants style without loosing its authentic traditional flavours.

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Ingredients :- ( Serves 15 )

• 2 cup Spli5 Pigeon peas / Toor dal
• 50 gm Tamarind / Imli
• 2 tbsp Oil
• Salt to taste
• 1 tsp Cumin / Zeera
• 1 tsp Fenugreek seeds / Mathi
• 2-3 Dry Red chillies
• 1 tsp Mustard
• 10-12 Curry leaves
• A pinch Asafoetida / Hing
• 1 cup finely chopped Onion
• 1 cup  in chuncks of Onion or 8-10 Onion shallots
• 1 cup big chunks of Bottle gourd / Lauki
• 1 cup Eggplant pie pecs / Baingan
• 1 cup Lady finger / Bhindi
• 1 tsp Red chilli powder
• 1 tsp Turmeric / Haldi
• 1 cup Tomatoes / Tamatar
• 1/2 cup fresh grated Coconut or coconut milk
• 1 tbsp Jaggery / Gud
• 1+1/2 tbsp Sambar powder

Method:-

1. Rinse and keep dal soaked in water for 2-4 hours.
2. Soften Tamarind by keeping it immersed in 1 cup hot water for 30 min.
3. Then squeeze adding little more water if required and strain out seeds with other impurities.
4. Pressure cook dal adding a teaspoon of Salt for 5-7 min. Then mash with ladle or hand masher to make it smooth adding a litre of water.
5. In hot Oil add Cumin seeds,Fenugreek seeds,Dry Red chillies.Let these crackle then add curry leaves and Asafoetida.
6. Now add finely chopped Onion.Saute Onion till golden brownish in colour.
7. Next add all the veggies- Onion shallots,Eggplant,Lady finger and Bottle gourd.
8. Sauté till the veggies get settle down and In between add Salt,Red chilli powder and Turmeric.
9. Then add chopped tomatoes and continue cooking till the veggies get tender.
10. To this now add the made dal,tamarind water,Jaggery and coconut.
11. Let this come to a boil and then put on the lid and cook Sambar over low for about 15-20 min.
12. Add Sambar powder and cook for another 5 min.
13. Serve hot.

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Tips :-

• You can take any mix of vegetables of your choice.

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