Amritsari Pindi Choley

Ingredients

1 cup Choley 

2 tsp Tea leaves/2 tea bags

salt to taste

3 Black Cardamom

1/4 tsp Baking soda

1/2 tsp Salt

1/2 tsp Black pepper

1/2 tsp Turmeric

1/2 tsp Garam masala

2 tbsp fresh corainder leaves

1 tsp cumin powder

1 tsp Amchoor/dry mango powder

1 tsp redchilli powder

1/2 tsp Coriander powder

2 tbsp Tamarind Chutney

For Tempering

2-3 tbsp ghee

1 tsp oil

1 tsp Ajwain

1 tsp Anardana 

2-3 cloves garlic

3 slit green chillies

1/2 tsp red chilli powder

Method

1.Soaked the choley for 7 to 8 hours.Take the soaked choley and cook then in pressure cooker with 1 tsp salt,2 tea bags / tea leaves tied in a muslin cloth,3 black cardamom.This will take upto 4-5 whistles in a pressure cooker.Let the cooker cool down completely.

2.Strain the choley from the water and remove the tea bags and black cardamom.Now add this choley in a normal kadai or wok.Add salt and all the powdered spices like black salt, black pepper,turmeric powder,garam masala,fresh coriander leaves,cumin powder,dry mango powder,redchilli powder,coriander powder.Mix them all well.

3.Finally add the tamarind chutney for the sweet and sour flavour.You can add little water to mix all the masala together.

4.To make the tempering/tadka we will heat a small pan.In this we will add ghee, also add the 1 tsp oil.You can reduce the ghee if you wish.

When the ghee is hot we add the ajwain/carom seeds.We will add 1 inch ginger julienne, also add anardana or dried pomegranate seeds, some green chillies which are sliced.Along with that you add the chopped garlic cloves.Cook all of them for 2-3 minutes or until the raw smell goes.Keep the flame low-medium.Add a little bit of chilli powder for the color.Now add the tadka  to the choley.

5.After this your choley is ready you can garnish with ginger julienne and coriander leaves.If you want some gravy add some water to it and cook for some more time.After about 2-3 minutes more your choley with gravy will be done.