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Amritsari Chole
One of India's defining chickpea curries; essential for North Indian coverage.
Ingredientes (13)
- dried kabuli chickpeas
- water, plus more for soaking
- oil or ghee
- onion, finely chopped
- ginger-garlic paste
- tomatoes, chopped
- turmeric
- ground coriander
- ground cumin
- Kashmiri chili powder
- garam masala
- salt
- cilantro, chopped
Modo de preparo (6)
Step 1
Soak the kabuli chickpeas 8 hours, drain, and pressure-cook with water until tender. If using canned, use about 700 g cooked and reduce water.
Step 2
Heat oil in a pan and cook onion until golden. Add ginger-garlic paste and cook 1 minute.
Step 3
Add tomatoes, turmeric, coriander, cumin, chili powder, and salt. Cook until the masala turns thick and glossy.
Step 4
Add the cooked kabuli chickpeas with 400-500 ml of the cooking liquid. Add 1 tea bag or 2 g dried amla while simmering for color; remove before serving. Simmer 15 minutes, lightly mashing a small portion for body.
Step 5
Finish with garam masala and cilantro. Rest 5 minutes before serving.
Step 6
Serve with bhatura, kulcha, or rice.