Amritsari Chole

Chole with a secret ingredient! Tea bags! This rich and earthy chickpea curry will leave you absolutely satisfied.

If you've never tried this trick, it's a must! It might sound a little strange but tea bags add not only a beautiful color but an earthy richness to this dish.

  1. 2 tbsp oil

  2. 1 tsp cumin seeds

  3. Pinch of hing (asafoetida)

  4. 1 c yellow onions (finely chopped)

  5. 1 tbsp ginger (finely chopped)

  6. 1 tbsp garlic (finely chopped)

  7. 2 black tea bags

  8. 14.5 oz can of diced tomatoes

  9. 2 green chillies (finely chopped)

  10. 1 tsp coriander powder

  11. 1/3 c coriander leaves and stems (loosely packed and chopped OR to taste)

  12. 1/2 tsp garam masala

  13. 1/2 tsp amchur powder

  14. 1/4 tsp turmeric

  15. 2 choti elachi

  16. 1 badi elachi

  17. 2 cloves

  18. 1 tsp salt

  19. 3/4 tsp red chili powder

  20. 4.5 c water

  21. 2 cans of chickpeas

  22. ~ 6 mint leaves (optional)

  1. Sauté your onions in oil until translucent and then add in hing

  2. 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

  3. Make sure to turn your heat to low so that you don't burn your spices, and then let everything simmer for another minute

  4. Add in your can of diced tomatoes, your green chillies, and your fresh cilantro, and mint

  5. 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.

  6. 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.

  7. Remove bay leaves and tea bags before serving.

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