Amritsari choley

Step 1: Soak Chickpeas overnight Chickpeas: 250 gms

Black cardamom: 2 no Green cardamom: 5 pcs Cinnamon: 1 stick

Bay leaf: 2 pcs

Dry amla: 8 slices

Water: 1.5 ltr

Black salt to taste

Next morning pressure cook everything 4 whistles. The deep dark colour and tangy taste comes from dry gooseberries (amla). And other significant flavour comes when you make your own spice blend.

Step 2: Make spice blend Coriander seeds: 50 gms Cloves: 4 pcs

Cumin: 10 gms

Carom seeds: 5 gms Kasturi methi: 20 gms

Dry Kashmiri chilly: 7-8 pcs Black pepper whole: 5 gms Pomegranate seeds dry: 10 gms Dry roast all spices and blend it in mixer.

STEP 3: Make Puree

Make tomato puree: 200 gms tomatoes

Make ginger garlic paste: 30 gms Chopped onion: 150gms Chopped tomatoes: 50gms STEP 4: Final preparation Ghee: 50 gms

Cumin seeds: 5gms

Whole chilly dry: 2 pcs Bayleaf: 1 pc

Start by heating ghee add whole spices and cumin. Now add chopped onion cook slow on medium heat till golden brown.

Add ginger garlic paste and cook well. Now add tomatoes cook properly and then add tomato puree.

Add your special spice blend, use all of it. Cook till the sides of masala leaves fat .

This is the time to add boiled chickpeas, let it cook along for 15 mints ,smash some chickpes to make thick gravy.

Adjust Seasoning.

STEP 5: Garnish

Ginger julienne: 7 -8

Onion rings: 7-8

Green chilly: 3 to slit half Coriander: freshly chopped. Lemon: few wedges