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Amristari Chole

A spicy and earthy chickpea curry!
Print Recipe
Course: Main Course
Cuisine: Indian
Keyword: chana, chickpea, chickpea curry, chole, curry

Ingredients

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • pinch of hing (asafoetida)
  • 1 c yellow onions finely chopped
  • 1 tbsp ginger finely chopped
  • 1 tbsp garlic finely chopped
  • 2 black tea bags
  • 14.5 oz can of diced tomatoes
  • 2 green chillies finely chopped
  • 1 tsp coriander powder
  • 1/3 c coriander leaves and stems loosely packed and chopped OR to taste
  • 1/2 tsp garam masala
  • 1/2 tsp amchur powder
  • 1/4 tsp turmeric
  • 2 choti elachi (cardamom)
  • 1 badi elachi (black cardamom)
  • 2 cloves
  • 1 tsp salt
  • 3/4 tsp red chili powder
  • 4.5 c water
  • 2 cans of chickpeas
  • 6 mint leaves (optional)

Instructions

  • Sauté your onions in oil until translucent and then add in hing.
  • Next, add in your ginger and garlic and cook for another minute or so before adding in your cumin, coriander powder, turmeric, red chili powder, garam masala, and amchur powder.
  • Make sure to turn your heat to low so that you don't burn your spices, and then let everything simmer for another minute.
  • Add in your can of diced tomatoes, your green chillies, and your fresh cilantro, and mint.
  • Now add in your salt, choti elachi, badi elachi, and cloves, and simmer the mixture on a medium-low heat for another 10-15 minutes until all the water has released from the tomatoes.
  • Add in your chickpeas, water, and tea bags and cook for 30 minutes in your pressure cooker. Note: just lightly place the teabags on top of the water - no need to mix them in - we want to ensure they don't break.
  • Remove bay leaves and tea bags before serving.
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