Zero-Oil Amritsari Chole: A Healthy Twist to a Classic Delight by Neha Deepak Shah

Are you a fan of the rich and flavorful Amritsari Chole but worried about the oil content? Neha Deepak Shah, a renowned culinary expert and digital creator, brings you a healthy, zero-oil version of this classic dish. Perfect for health-conscious foodies, this recipe retains all the taste without the added calories from oil.

The Zero-Oil Amritsari Chole Recipe

This recipe is a testament to the fact that you can enjoy your favourite dishes without worrying about unhealthy fats. It's a perfect accompaniment to rice, bhature, kulchas, and various chaats. The key to this recipe lies in the careful selection of ingredients and the patience required during preparation.

Ingredients for Pressure Cooking:

• 300g choley (soaked)
• 1 big bay leaf
• 7 to 8 black peppercorns
• 1 cinnamon stick
• 1 tsp anar daana (pomegranate seeds)
• 1 to 2 green cardamoms
• 1 black cardamom
• 2 garlic cloves
• 2 slices of ginger
• Salt to taste
• A small piece of pomegranate skin
• Ingredients for Bhuna Masala:
• 2 onions
• 1 tomato
• 2 green chillies, slit
• 10 to 12 juliennes of ginger
• 2 tbsp choley masala
• 2 to 3 tbsp chopped coriander
• 2 tsp chaat masala (added towards the end)
• 1 tbsp besan (gram flour)
• Water from the cooked choley and additional water as needed
• Amchoor powder (to be added later)

Preparation:

• Pressure Cooking: Combine all the ingredients listed for pressure cooking in a pressure cooker with sufficient water. Cook until the choley is soft and well-cooked.
• Bhuna Masala: In a pan, slowly cook the onions until they start to brown. Add the tomatoes, green chillies, and ginger. Cook until the tomatoes are soft. Add the choley masala and cook for a few minutes.
• Combining: Add the cooked choley to the bhuna masala. Add water as needed to adjust the consistency. Mash some choley with a ladle to thicken the gravy. Add besan to help thicken the gravy further.
• Final Touches: Cook on a low flame for an extended period to enhance the flavours. Add amchoor powder and chaat masala towards the end for a tangy taste.

Vishesh Tippani (Special Tips):

• Patience is key when browning the onions; do not rush this step.
• Add the water from the cooked choley gradually to achieve the desired consistency.
• Mashing some choley helps thicken the gravy.
• The longer you cook the choley on a low flame, the better it will taste.
• Freshly roasted masala enhances the flavour of the dish.

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Neha Deepak Shah's zero-oil Amritsari Chole recipe is a game-changer for those looking to enjoy traditional flavours without compromising their health. By following her tips and taking your time with the preparation, you can create a dish that is both nutritious and delicious.