30-Minute Amritsari Chole (Chickpea Curry)

Serves 4

INGREDIENTS

• 2½ cups water
• 2 black tea bags (Assam, breakfast, Ceylon, or Darjeeling)
• 3 Tbsp. canola oil
• 1 bay leaf
• 1 cinnamon stick
• 3 green cardamom pods
• 1 black cardamom pod (optional)
• 3 cloves
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, finely grated
• ½ Tbsp. finely grated ginger
• 1 cup strained tomato sauce
• 1 tsp. Kashmiri chili powder
• 1 tsp. garam masala
• 1 tsp. kasoori methi
• 1 tsp. ground coriander
• 1 tsp. amchur powder
• 1 tsp. anardhana powder (dried pomegranate)
• ½ tsp. black salt
• ½ tsp. ground turmeric
• ¼ tsp. asafoetida
• Kosher salt
• 2 cans (19 oz/540 ml each) chickpeas, drained and rinsed
• 2 Tbsp. ghee or coconut oil
• 1 tsp. ground cumin
• 3 long green finger chilis, split lengthwise

DIRECTIONS

1. Add the water to a small saucepan and bring it to a boil. Add the tea bags and continue boiling for 3 minutes or until the water takes on a dark brown hue. Remove from the heat and discard the tea bags. To a large pot on medium heat, add the oil. Once hot, add the bay leaf, cinnamon stick, green cardamom, black cardamom, and cloves. Sauté for 10 to 15 seconds or until the cloves puff up. Add the onion, garlic, and ginger and sauté until softened and fragrant. Pour in the strained tomato sauce and continue cooking for 10 to 15 minutes, stirring frequently, until the tomatoes become jammy and the oil begins to sizzle along the edges of the mixture.
2. Add the chili powder, garam masala, kasoori methi, ground coriander, amchur powder, anardhana powder, black salt, turmeric, asafoetida, and salt to taste. Mix to combine. Add the drained chickpeas and tea water. Increase the heat to medium-high and simmer for an additional 10 minutes to slightly thicken. Transfer to a serving bowl.
3. Add the ghee or coconut oil to a small frying pan on medium-high heat. Once hot, sprinkle in the cumin and add the chilis. Cook for 10 seconds and then pour over the prepared chole. Stir to mix in.
4. Serve hot with a pile of thinly sliced red onions and long green chilis on the side for extra crunch and heat, along with puffy pooris.

Nutrition facts per serving
Calories 400; protein 46 g; fat 79.5 g; carbs 159 g