This is a traditional Punjabi style chole that is so yummy with full of flavours. Tea bags are used in this recipe to get a rich dark coloured gravy. It is a great comfort food that is just perfect for a lazy weekend breakfast.
Paired with some green chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of India bread like naan, kulcha, tandoori roti, poori, paratha, bhatura or just plain chapati. So get going and dish out this amazing restaurant style Amritsari chole curry for your loved ones.
- 1 cup white chickpeas (kabuli chana)
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1/2 tsp. peppercorns
- 1-2 bay leaves
- 1/2 tsp. carom seeds (ajwain)
- 1-2 tea bags
- 1 onion, sliced
- 3-4 garlic, sliced
- 1/2 tsp. baking soda
- salt to taste
- 2 tbsp. ghee
- 1 tbsp. oil
- 1 tbsp. chana masala
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 1/2 tsp amchur powder
- 1/2 cup tomato puree
- 1 tbsp. tomato paste
- 1 tsp. kasuri methi, crushed
- 1/2 tsp. ginger julienned
- 2 green chilies, slit
- coriander leaves, extra ginger julienne and slit green chilies to garnish
In a muslin cloth, tie cinnamon, cardamoms, cloves, pepper and bay leaves into a potli.
Pressure cook the soaked chana in 2 cups water, onion, garlic, carom seeds, tea bags, baking soda, salt and the spice potli for 4-5 whistles.
Open the lid when it cools down. Discard the spice potli and the tea bags.
Heat ghee and oil in a pan. Add all the dry spices and saute for a few seconds. Then add the tomato puree and tomato paste. Saute till the oil separates.
Add the boiled chickpeas, ginger julienne, slit green chilies and kasuri methi. Mix everything well and simmer till it turns slightly thick. Switch off the flame.
Garnish with coriander leaves, ginger julienne and green chilies. Serve as a side dish with naan, kulcha, tandoori roti, poori, bhatura, paratha or just plain chapati.