Amritsari Chole from Punjab; perfect with soft, fluffy bhaturas or any roti, paratha or naans!
Ingredients:
For the chana:
1 cup chickpeas or kabuli chana, soaked overnight, washed, drained and cooked (with 1 black tea bag
till soft)
For the tomato puree:
1 large tomato
2 medium green chillies
For the chole masala:
2 tablespoons oil
1 tablespoon ghee or butter
1 star anise
1 bay leaf
5 cloves
1-inch piece cinnamon
5 to 6 methi (fenugreek) seeds
¼ teaspoon hing or asafoetida
½ teaspoon Kashmiri red chilli powder
½ teaspoon jeera or cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 teaspoons chole masala powder
1 medium onion, chopped
1 teaspoon each grated ginger and garlic
1 big black cardomom
½ teaspoon chaat masala powder
Salt to taste
Coriander leaves and kasuri methi (fenugreek leaves) for garnishing
Full recipe: Amritsari Chole