Amritsari Chole Masala

This is a variation of Chole Masala, the chickpeas is cooked with tea leaves to get a dark brown color. Makes a great side accompaniment with roti or batura.

Serves - 4

Ingredients Required:

Chole/Channa - 1.5 cups (soaked in water overnight)

Cardamon - 2 pods

Bay leaves - 2

Cinnamon Stick - 2 inch

Cloves - 4

Black Pepper - 1 tsp

Tea Leaves - 2 tsp

Oil - 2 tblsp

Onion - 1 cup, finely chopped

Tomato - 1.5 cup, puree

Ginger Garlic Paste - 1 tblsp

Ginger Julienne - 1 tblsp

Cumin Powder - 1 tblsp

Coriander Powder - 1 tblsp

Chilli Powder - 1 tblsp

Garam Masala - 1 tblsp

Anardhana Powder - 2 tblsp

Garnish:

Ghee - 1 tblsp

Cilantro - 1 tblsp, finely chopped

Ginger Julienne - 1 tblsp

How to make:

1. Boil the tea leaves in 1 cup of water.
2. In a pressure cooker or Instant pot, cook the soaked chole along with the whole spices and the strained tea water and salt as required
3. Fill the water till 2 inches on top of of the chole
4. 4-5 whistles in a pressure cooker or 35 minutes manual mode
5. In a heavy bottom pan, add the oil and add the onions and fry till translucent
6. Add the tomato puree and fry for 2 minutes
7. Add the ginger garlic paste, ginger julienne, all the spice powders and salt as required
8. Fry till the oil leaves the sides
9. Add the water from the cooked chole and then add the chole.
10. Close the pan and cook for 10 minutes 
11. Serve topped with ghee, julienne ginger and cilantro

Notes:

1. Anardhana is the main ingredient and enhances the taste. Do not skip this.
2. You can either add Anardhana powder, or if you have Anardhana seeds, powder them and add