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.
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
1 badi elachi
1 tsp salt
3/4 tsp red chili powder
4.5 c water
2 cans of chickpeas
~ 6 mint leaves (optional)
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.