Amritsari Chole

Ingredients

• 2 cups Chickpeas (Also known as Garbanzo Beans or Chole)
• 2 units Onions (Finely chopped)
• 1 unit Black cardamom pods
• 3 inch Cinnamon stick (1 piece)
• 2 units Cloves
• 6 tablespoons Oil (One big spoon of oil)
• 2 units Tomatoes (Pureed)
• 1 tablespoon Ginger garlic paste
• 2 units Green chillies
• 2 inch Ginger (Small piece, sliced long)
• 2 tablespoons Chole masala
• 1 teaspoon Coriander powder
• 1 teaspoon Amchoor (dried mango powder)
• 0.5 teaspoon Red chilli powder
• 0.5 teaspoon Turmeric
• 1 teaspoon Kasuri methi
• 2 teaspoons Ghee
• 1 teaspoon Asafetida
• 2 teaspoons Tea powder (For tea extract)
• 0.5 teaspoon Baking powder (Optional)
• 1 to taste Salt
• 2 cups Water (For cooking and tea extract)

Instructions

1. 1Heat oil in a pressure cooker over medium heat. Add the onion paste and cook for 2 minutes. Incorporate the cinnamon stick, black cardamom, and cloves, cooking until the onions turn brown. Add a splash of water to prevent sticking and allow the onions to cook thoroughly.
2. 2Stir in the ginger garlic paste and cook for 2-3 minutes. Add the tomato puree and salt, cooking until the raw aroma of the tomatoes dissipates.
3. 3Add the chole masala, amchoor, turmeric, red chilli powder, and coriander powder. Cook for 3-4 minutes, then add the chickpeas and enough water to cover them. Stir well to combine.
4. 4In a separate vessel, boil 1 cup of water. Add the tea powder and bring to a boil. Strain the tea leaves and add the tea extract to the pressure cooker. Optionally, add baking powder to enhance the flavor.
5. 5Seal the pressure cooker and cook for 8 whistles over medium heat. Allow the pressure to release naturally. Stir in the kasuri methi.
6. 6In a small pan, heat ghee and add asafetida, finely chopped ginger, and green chillies. Sauté briefly and pour the tadka over the cooked chole. Serve hot.