Sunday, 8 March 2015

Amla Chholay (Chick Peas Curry with Gooseberry)

Amla Chholay (Chick Peas Curry with Gooseberry)



Chholay is one of favourite dish of North India specially from Punjab side. It is served as Chholay Chawal, Chholay Kulcha, Chholay Bhatura, Chholay Puri, Chholay Tikki and so on.... I learned this from my mom.... I gave a twist to my mom's recipe by adding Amla to this ..... it gives a nice black colour to my chholay and tangy taste to ti with a richness of vitamin C.......

Preparation Time : 10 Min + Soaking Time

Cooking Time : 40 - 50 Min

Ingredients :


  • Chick Peas 2 cup soaked overnight  
  • 3 Amla
  • Pinch of asafetida (hing)
  • Ginger and Garlic crushed 2 Tablespoon
  • 2 Green Chilly chopped
  • 4 Onion Chopped
  • 4 Tomatoes chopped
  • 1/2 cup chopped coriander 
  • Salt according to taste
  • 1 Teaspoon red chilly powder
  • 1 1/2 Teaspoon Dry Mango Powder 
  • 1 Tablespoon Chholay powder
  • 3 Tablespoon oil
  • 1 Teaspoon Cumin seeds 
  • Dried Spices used while boiling chick peas ( 2 Bay leaves, 2 green cardamom, 1 black cardamom, 4 clove, star spice, Javitri, amla and piece of cinnamon)



Procedure :
  • Soak chick pea overnight for about 4 hours. Now in a pressure cooker cook it for 20 min or till it is cooked nicely, with salt and all the dried spices ( 2 Bay leaves, 2 green cardamom, 1 black cardamom, 4 clove, star spice, Javitri, amla (2 full and 1 cut in small pieces) and piece of cinnamon) After bowling if you want you can remove the amla... if you like tangy taste you can keep it in the curry....

  • Now in a pan heat oil, add cumin seeds and roast it. Then add crushed ginger garlic and green chillies and saute it for some time
  • Now add chopped onions and saute it till it is dark brown in color. Time to add chopped tomatoes and salt and saute it till tomatoes are cooked


  • Now in a bowl, mix chilly powder and chholay powder with 3 tablespoon of water and add this to tarka. Cook it nicely till the masala leave the oil


  • Now add boiled chholay without water, cook it nicely for 5 min. Now add a cup of water which we used for boiling chholay. Cover it with lid and cook for 7 to 10 min... Then add chopped coriander leaves and dried mango powder....


  • Serve hot with boiled and fried potatoes.... (optional)
  • Chholay is  ready with nice black colour and tangy taste  serve it hot with Rice or Bhatura ......



Tip : If you want more black colour you can use Iron Pan to cook Chholay.....