Amritsari Chole

Serves : 4

Prep time : 10 Mins

Cooking Time : 30 to 40 Mins

Ingredients :

Chickpeas - 1 cup

Tea bag - 1 no

Bay Leaf - 1

Cardamom -2

Peppercorns - 3

Cinnamon stick - 1 inch piece

Paste of 2 medium sized onions

Puree of 3 Tomatoes

Green Chilly - 2 nos

Ginger and Garlic paste - 1 Tablespoon

Turmeric powder - 1/2 Teaspoon

Red chilly powder - 1 Teaspoon

Coriander powder - 1/2 Teaspoon

Kasuri methi - few 

Cumin Powder - 1/2 Teaspoon

Garam Masala Powder - 1 Teaspoon

Anardana Powder - 1/2 Teaspoon

Salt to taste

Oil - 1 Tablespoon

Coriander leaves  for garnish

Method :

Soak white chickpeas for at least 6 hours or overnight. In the morning drain the water, rinse the chickpeas under running water well and add salt, tea bag, turmeric powder, water and cook them in the pressure cooker on medium flame for 3 whistles. 

Take a kadai, heat oil, put the whole garam masalas(bay leaf, cardamom,cinnamon stick, peppercorns), cumin seeds and fry them for a few seconds. Add in the onion paste, chopped green chillies and saute them till they become golden brown. Add ginger-garlic paste, tomato puree and stir well. Add salt, turmeric powder, cumin powder, coriander powder and close the lid and let it cook on low flame for 2 minutes. When the oil starts to leave the sides of the pan add the boiled chickpeas, anardana powder, kasuri methi and garam masala powder. Let it boil. Garnish it with coriander leaves. Serve hot with puri, roti or parantha.