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Chole

Punjabi chickpeas cooked dark with tea, whole spices, onion, tomato and tangy anardana. Soak the chana overnight. Rich and perfect with bhature or kulcha.

Ingredients

• 1½ cups kabuli chana, soaked overnight
• 1 tea bag, or 1 tsp tea leaves tied in muslin
• 2 black cardamoms
• 1 cinnamon stick, 1 inch
• 2 bay leaves
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp ginger, grated
• 1 tbsp garlic, chopped
• 2 green chillies, slit
• 1 tsp cumin seeds
• 2 tsp chole masala
• 1 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp anardana powder or amchur
• 3 tbsp oil or ghee
• salt to taste
• 1 ginger julienne and onion rings, to garnish

Method

1. Drain the soaked chana. Pressure cook with 4 cups water, tea bag, black cardamoms, cinnamon, bay leaves and salt for 5 to 6 whistles till very soft. Discard the tea bag.
2. Heat oil and add cumin seeds. Add onions and fry on medium for 10 minutes till deep brown.
3. Add ginger, garlic and green chillies. Fry 1 minute.
4. Add tomato puree, chilli powder, coriander, turmeric and chole masala. Cook 8 to 10 minutes till the oil separates.
5. Add the chana with its dark cooking water. Mash a few chickpeas against the pot to thicken the gravy.
6. Add anardana powder and simmer uncovered for 15 minutes till thick and dark.
7. Finish with a spoon of ghee, ginger julienne and onion rings. Serve with bhature, kulcha or rice.

Tip: The tea and well-browned onions give chole its dark colour, not food colour. Simmer long after adding the chana for the deepest taste.