Does the thought of Amritsari chole instantly make you salivate? Do you find yourself craving it every now and then? If your answer is yes, well, we don’t blame you for that! This spicy Punjabi curry, brimming with flavour, pairs well with a variety of different foods. What’s there not to love about it? However, its preparation usually involves the use of copious amounts of oil, which makes it super unhealthy. Due to this, many people have to curb their Amritsari chole cravings, especially those trying to watch their weight. But not anymore! What if we told you that you could prepare this dish without the use of a single drop of oil? Sounds too good to be true? Try this no-oil Amritsari chole recipe today and be ready to be surprised with the results!
Does No-Oil Amritsari Chole Match Up To The Regular Version?
The answer is yes! No-oil Amritsari chole offers a similar flavour that you would expect from regular chole. It tastes just as good, and you won’t even get to know that there was no oil added to the recipe. However, the only difference that you might feel is that it’s not as rich. Overall, this guilt-free version of Amritsari chole will definitely match up to your expectations and is a must-try!
What Side Dishes Go Well With Amritsari Chole?
Amritsari chole pairs well with a variety of different foods. The most preferred side dish is soft and fluffy bhaturas. Apart from this, you can also savour this dish along with kulcha, poori, steamed rice, or aloo tikki. However, since our aim here is to reduce the amount of oil we use, you can make these side dishes healthier. For example, you can air-fry the aloo tikki or poori. This way, you can enjoy your meal without any worries.
Healthy Amritsari Chole Recipe | How To Make No-Oil Amritsari Chole
The recipe for no-oil Amritsari chole was shared by chef Neha Deepak Shah on her official Instagram handle. To make it, start by preparing a masala potli with spices like black peppercorns, green cardamom, garlic cloves, ginger, bay leaf, anar dana, cinnamon stick, salt, and a piece of pomegranate skin. Pressure cook along with chole for up to 5 to 6 whistles. The masala potli helps give the chole a nice, dark brown colour. Now, add chopped onions to a non-stick pan without any oil and sauté until they turn brown in colour. After this, add in the chopped garlic, tomatoes, and salt. Pour some water, cover, and cook for a few minutes. Next, add the bhuna masala, followed by the chole, green chillies, ginger, amchoor powder, and a bit of besan. Mix well and cook on a low flame for about 15 to 20 minutes. Garnish with fresh coriander leaves and enjoy!
