Oil-free Amritsari Choley in Stahl Versatil Cooker & Hybrid Frypan

OIL-FREE AMRITSARI CHOLEY IN STAHL VERSATIL COOKER & HYBRID FRYPAN

Zero Oil Choley with homemade masala! This is an unbelievably good recipe so save it right away! You will thank us for this one.

It is best accompanied by Rice, Bhature, Kulchas, Choley Tikki, Chaats, and much more.

The secret to making good Choley is PATIENCE. The products used by Chef Neha Deepak Shah are Stahl’s Versatil Cooker to cook the Choley and Stahl’s Hybrid Frypan to roast the masalas.

It is the simple ingredients in this recipe with some secret tips that make all the difference.

Recipe

Ingredients:

For Pressure Cooking:

• 300 g Choley (Soaked)
• 1 Big Bay Leaf
• 7 to 8 Black Pepper Corns
• 1 Cinnamon Stick
• 1 tsp Anar Daana
• 1 to 2 Green Cardamoms
• 1 Black Cardamom
• 2 Garlic Cloves
• 2 slices of Ginger
• Salt

For Bhuna Masala:

• 2 Onion
• 1 Tomato
• 2 Green Chillies, Slit
• 10 to 12 juliennes of Ginger
• Choley Masala – Ingredients shared below
• 2 to 3 tbsp Chopped Coriander
• 2 tsp Chaat Masala - Towards the end to make it chatpata
• 1 tbsp Besan
• Water from Choley & additional water

Choley Masala:

• 1 & ½ tbsp Coriander Seeds
• 2 tsp Jeera Seeds
• 1 Black Cardamom
• 7 to 8 Black Pepper Corn
• 3 to 4 Kashmiri Red Chillies
• 7 to 8 Black Pepper Corn
• 3 to 4 Kashmiri Red Chillies
• ¼ tsp Hing
• ¼ tsp Ajwain
• 2 tbsp Anar Daana
• ½ tsp Saunf Seeds
• 1 small piece of Cinnamon
• 4 to 5 Cloves
• 1 Tej Patta
• 1 tsp Kasoori Methi

Others:

• These masalas to be added later - Amchoor Powder & Chilli Powder
• Salt, to season
• Some more ginger, mirchi & dhania for garnish

Additional Instructions:

• Roast the Khada Masalas & cool it.
• Blend all the ingredients in a grinder to make the fresh masala.
• Do not over-roast the masalas & make it black. We want it to be aromatic & not burnt.

🌟 Vishesh Tippani:

• Bhuno the onion well, don’t be hasty. It should just start becoming brown. No need to bhuno the masala too much because it is already roasted.
• Add Choley Water slowly and keep adding it
• Mash some Choley with a ladle, which makes the gravy thick
• The longer you cook on low flame, the better the Choley will taste
• There is nothing like freshly roasted masala

Follow the detailed instructions in the video and enjoy!