By : Deepa Sujesh

2 cups dried white chickpeas/kabuli chana soaked overnight in enough water
2 inch cinnamon sticks
4-5 black cardamom
1 large bay leaf or 2 medium bay leaves
1 tsp ginger paste
4 tsp black tea leaves or 3 tea bags
¼ tsp baking soda (optional)
salt or black salt as required

for the masala gravy:

1 large onion, chopped
3-4 medium size tomatoes, chopped
1 tsp chopped ginger
4-5 green chillies, slit
2 tsp cumin powder/jeera
2 tsp coriander powder
2 tsp fennel powder (optional)
2 tsp amchur powder/dry mango powder or 2 tsp dried pomegranate powder/anardana powder
1 tsp red chili powder
2 tsp garam masala powder or chana masala powder
3-4 tbsp oil
some julienned or chopped ginger and coriander leaves


firstly soak the dried chickpeas overnight in water or for 8-9 hours.
next day pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea bags or tea leaves wrapped tightly in a muslin cloth.
pressure cook for 8-10 minutes or till the chickpeas are completely cooked.
strain the chickpeas and reserve the stock along with the whole spices. discard the tea leaves or the tea bags.
in a large pan or a large kadai, heat oil. add the chopped onions. fry till golden brown.
add slit green chilies and fry for a minute.
add the chopped tomatoes and chopped ginger and saute the tomatoes till they become soft and mushy.
add the cooked chickpeas and saute for 5-6 minutes.
add all the spice powders, stir and saute for a minute.
now add the strained stock about 2.5 to 3 cups to the chickpeas. if the stock is less you can add some water.
keep the whole mixture on fire and simmer till the curry thickens a bit.
when the gravy thickens, add some chopped ginger to the chickpeas.
check the salt and seasonings and add more if required.
stir and serve amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.

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