After that, open the lid and remove the cinnamon sticks, black cardamom, and tea bags.
The chickpeas or Kabuli chana should be cooked well and softened. The chickpeas or chole should be soft when you mash it with a spoon. This Chole should not give you a bite when you eat it.
Further, transfer the chickpeas into a large bowl and add chole spice mix or chana masala powder over the boiled chole or chickpeas.
For cooking the spice, heat desi ghee in a pan. Make sure the ghee should be very hot.
Pour this hot ghee over the chickpeas spices and the spices will cook.
After that, gently just try to mix it but don’t overdo it. Otherwise, the Kabuli chana will totally mash so be very gentle.
After that heat some oil in a pan or wok(Kadai) and add asafoetida to it.
Additionally, add finely chopped onion and cook till the onions are translucent.
After that, add beaten and strained curd or yogurt and cook for 5-6 minutes. Please cook the yogurt properly.
Further, add ginger garlic paste and cook for a few seconds.
Now add tomato puree into it and cook until the oil starts separating.
After that, add ½ cup of water and turn the gas to a low flame.
As soon as starts boiling then add spiced chickpeas and mix well.
Additionally, add sliced ginger, chillis, dried fenugreek leaves / Kasuri methi, and mix well gently.
Let them cook for 15-20 minutes on low flame and stir in between.
After that, add some chopped fresh coriander and mix well.
Finally, your Restaurant style Choley Masala or Amritsari Chole is ready to be served.
Serve the Punjabi Chole Masala with kulchas, bhatura, pooris, and rotis, along with sliced onions, tomatoes, and lime.
This Restaurant Style Chole Masala also tastes good with Steamed Rice or Jeera Rice.