Category: Main Course
Cuisine: Punjabi
Yields:
12 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
Ingredients
Adjust Servings
- Other Ingredients Used For Making Dish
Instructions
-
For Cooking Of Chola
- In a pressure cooker add the soaked Chola, baking soda, cinnamon sticks, black cardamom, cloves, bay leaf, whole black pepper, salt, and tea bags.
- Close the lid of the pressure cooker and cook for 2 whistles on high flame and 3 whistles on low flame. For Making Of Chola
- Heat 1 tbsp oil in a round bottom cooking pan or kadhai for 30 seconds.
- Add Asafoetida, 1 tsp ginger-green chili-garlic paste, and cook for 1 minute.
- Add chopped onions, Kasuri Methi, and cook till onions turn golden brown.
- Add Tomato Puree, 1/8 tsp turmeric powder, 2 tsp coriander powder, 1/2 tsp red chili powder, 2 tsp Everest Chola Masala, 1 tsp black salt powder, 1/2 tsp black pepper powder and salt to taste.
- Add the cooked Chole into it by removing the whole spices and tea bags.
- Cook the Chole till all the ingredients blend properly. Add Coriander leaves and turn off the flame. Serving of Amritsari Chola
-
Serve Amritsari Chola with Bhatura, Amritsari Kulcha, Tandoori Roti, Jeera Rice along with Onion Rings dipped in vinegar, Mixed Pickle, and Green Chili on the sides.
Note
- If you do not want to add onion and garlic to your Chola then use tomato puree made with tomatoes, green chili, and ginger.
- Serve the Complete Dish without Onion Rings dipped in Vinegar.
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