Amritsari Chole

Ingredients

• 1.5 cups Dried Chickpeas (Kabuli Chana)
• 2 pieces Tea Bags
• 2 medium Onions, finely chopped
• 0.5 cup Tomato Puree
• 1 tablespoon Ginger-Garlic Paste
• 1 tablespoon Anardana (Dried Pomegranate) Powder
• 2 tablespoons Chole Masala Powder
• 3 tablespoons Ghee or Oil
• 1 set Whole Spices (Cinnamon, Cardamom, Cloves)
• 3 pieces Green Chilies, slit(optional)
• 0.25 teaspoon Baking Soda

Instructions

1. 1

   Soak chickpeas in water for at least 8 hours or overnight.

2. 2

   Pressure cook the soaked chickpeas with tea bags, baking soda, salt, and 4 cups of water for 5-6 whistles until soft and dark.

3. 3

   Heat ghee in a heavy-bottomed pan and add whole spices until they become fragrant.

4. 4

   Add chopped onions and sauté until they turn deep golden brown; this is crucial for the color.

5. 5

   Stir in ginger-garlic paste and green chilies, cooking for 2 minutes until the raw smell disappears.

6. 6

   Add tomato puree, anardana powder, and chole masala, cooking until the oil separates from the masala.

7. 7

   Add the boiled chickpeas (discard tea bags) along with their dark cooking liquid into the pan.

8. 8

   Simmer on low heat for 15-20 minutes, mashing a few chickpeas with the back of a spoon to thicken the gravy.