INGREDIENTS
Amritsari Chole
Servings - 2 - 3
INGREDIENTS
Chickpeas - 200 grams
Water - 2 litres, divided
Tea bag - 1
Oil - 2 tablespoons
Butter - 1 tablespoon
Star anise - 1
Bay leaf - 1
Cloves - 5 pods
Cinnamon stik - 1 inch
Fenugreek seeds - 1/4 teaspoon
Onions - 70 grams
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Green chili paste - 1 teaspoon
Tomato puree - 100 grams
Asafoetida - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1/2 teaspoon
Paprika - 1/2 teaspoon
Chana masala powder - 2 teaspoons
Black cardamom - 1 pod
Salt - 1 teaspoon
Chaat masala - 1/2 teaspoon
PREPARATION
1. Soak 200 grams chickpeas in 1 litre water for overnight.
2. Heat 1 litre water in a pot, add the soaked 200 grams chickpeas, 1 tea bag in it.
3. Cover it with lid and cook till you hear 4 whistles.
4. Drain and keep aside.
5. Heat 2 tablespoons oil and 1 tablespoons butter in a heavy skillet.
6. Add 1 star anise, 1 bay leaf, 5 pods cloves, 1 inch cinnamon stick, 1/4 teaspoon fenugreek seeds and stir well.
7. Then, add 70 grams onions and fry till translucent.
8. Now, add 1 teaspoon ginger, 1 teaspoon garlic and saute for 2 - 3 minutes.
9. Add 1 teaspoon green chili paste and mix it well.
10. Add 100 grams tomato puree and mix it well. Cook for 3 - 5 minutes.
11. Now, add 1/4 teaspoon asafoetida and stir well.
12. Add 1/2 teaspoon turmeric and stir again.
13. Then, add 2 teaspoons coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon paprika, 2 teaspoons chana masala powder and mix it well.
14. Now, add the boiled chickpeas in it and mix it well. Cook for 5 - 7 minutes.
15. Add 1 pod black cardamom, 1 teaspoon salt, 1/2 teaspoon chaat masala and mix well. Bring it to a boil.
16. Garnish with onion slices and coriander.
17. Serve hot with naan or puri.