Amritsari Chole

🛒 Ingredients

• Cooked Chickpeas (Kabuli Chana) 150 g · 225 kcal
• Onion, finely chopped 50 g · 20 kcal
• Tomato, pureed 75 g · 14 kcal
• Ginger-Garlic Paste 8 g · 8 kcal
• Green Chilies, chopped 4 g · 2 kcal
• Mustard Oil (or vegetable oil) 15 g · 135 kcal
• Cumin Seeds 1 g · 3 kcal
• Bay Leaf 0 g · 1 kcal
• Black Cardamom 1 g · 2 kcal
• Cinnamon Stick 0 g · 1 kcal
• Cloves 0 g · 1 kcal
• Coriander Powder 2 g · 4 kcal
• Turmeric Powder 0 g · 2 kcal
• Red Chili Powder 1 g · 3 kcal
• Chole Masala Powder 5 g · 18 kcal
• Dry Pomegranate Powder (Anardana) 1 g · 3 kcal
• Dry Mango Powder (Amchur) 1 g · 3 kcal
• Tea Bag (Black Tea) 1 g · 0 kcal
• Fresh Cilantro, chopped 3 g · 1 kcal
• Water 54 g · 0 kcal

👨‍🍳 Instructions

1. Rinse and soak chickpeas overnight or for at least 8 hours. Drain and set aside. In a pressure cooker, combine soaked chickpeas, tea bags, and enough water to cover.
2. Pressure cook for 20-25 minutes after the first whistle, then let the pressure release naturally. Remove the tea bags and discard them.
3. Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds, bay leaf, black cardamom, cinnamon stick, and cloves. Sauté until fragrant, about 30 seconds.
4. Add finely chopped onion and sauté until golden brown, about 8-10 minutes. Stir in the ginger-garlic paste and chopped green chilies; cook for 2 minutes until the raw smell disappears.
5. Add tomato puree and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes. Add coriander powder, turmeric powder, and red chili powder; mix well and cook for another 1-2 minutes.
6. Add the boiled chickpeas along with their cooking liquid. Stir in chole masala, dry pomegranate powder, and dry mango powder. Bring to a simmer.
7. Cover and simmer for 15-20 minutes, allowing the flavors to meld. Mash a few chickpeas gently with the back of a spoon to thicken the gravy if desired.
8. Garnish with fresh cilantro and serve hot with bhature, naan, or rice.