Amritsari Chole
Dark, tangy chickpea curry cooked with tea for colour and a punchy homemade chole masala.
By Maa Di Rasoi ·
Amritsari Chole
Ingredients
- 1 cupkabuli chana, soaked overnight
- 1tea bag
- 2onions, finely chopped
- 2tomatoes, puréed
- 1 tbspginger, julienned
- 2green chillies, slit
- 2 tbspchole masala
- 1 tspamchur
- 3 tbspoil
- —Salt, to taste
Quantities scale from the tested 4-serving batch. Cooking times may change for large batches.
Method
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Pressure-cook the chana with the tea bag, salt and 3 cups water for 5–6 whistles. Discard the tea bag.
Heat oil, cook the onions until dark golden. Add ginger and chillies.
Add tomato purée and chole masala; cook until the oil separates.
Add the chickpeas with their dark cooking liquid. Mash a few and simmer 15 minutes.
Stir in amchur and serve with bhature, kulcha or rice.
Notes & substitutions
- The tea gives the classic dark colour without changing the flavour.
Questions
Can I use canned chickpeas?
Yes. Simmer them with a tea bag for 10 minutes for colour, then follow from step 2.
Diet & allergens
- None of the major allergens
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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