Serves / Yields: 4-6
- Chickpeas (Chole) Cooked
- Red Onion, Finely Chopped - 2
- Green Chilies, Deseeded And Slit - As Per Taste - 2
- Hunts Tomato Paste - 1 small can (Tomato Puree - ½ Cup)
- Chana Masala Powder - 2 Tbsp
- Salt, As Per Taste
- Tamarind ( 1 quarter ) or Tamarind Paste - ½ Tsp
- Oil - 3 Tbsp
- Bay Leaf - 4
- Black Cardamom - 3-4
- Cloves - 5-6
- Anardana / Pomegranate Seeds - 1 Tsp
- Dried Mango (Amchur) Powder - 1 Tsp
- Brown Sugar Or Regular Sugar - 1 Tsp
- Red Chili Powder 1 Teaspoon Or Per Taste (optional)
- Kasuri Methi - 2 Tbsp
- Ginger, Julienned - 5-6 Pieces
- Black Tea Bags Soaked 3-4 Minutes In ½ Cup Steaming Hot Water - 2 Bags
- Onion Rings - 5-6
- Soak the tamarind in warm water for at least 15 mins.
- Heat oil in a pan. Add bay leaves, black cardamom, and cloves to the oil. Sauté them for few seconds.
- Add the slit green chillies and saute them for a few more seconds.
- Now add red onions, and sauté for 5 minutes or till they turn golden brown.
- Add tomato puree, salt and red chili powder.
- Mix well and cook covered for 5 minutes.
- Add chana masala powder, dried mango powder, anardana, sugar, tamarind paste and mix well.
- Remove tea bags and add water to the sauce. Mix well, and cook for 5 minutes.
- Add cooked chickpeas, kasuri methi, sliced ginger and mix well.
- Add some water if needed.
- Cook covered for 20 minutes on medium-low heat.
- Add sliced onions, and mix well. Remove from heat and cover for 5 minutes.
Amritsari chole is ready. Serve with any of your flatbread and enjoy!
Recipe from mygingergarlickitchen.com