Amritsari Chole, Kulcha and Tamarind Chutney

Instructions

1. 1

   Pressure Cook the Chickpeas

   • Drain the overnight-soaked chickpeas. In a small muslin cloth, create a potli (spice bag) with the bay leaf, black cardamoms, green cardamoms, cinnamon stick, and cloves.
   • Place the drained chickpeas, spice potli, tea bags, baking soda, 1 tsp of salt, and 1000 ml of water into a pressure cooker.
   • Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 20-25 minutes (or 6-7 whistles).
   • Turn off the heat and let the pressure release naturally. Open the cooker and check if a chickpea mashes easily between your fingers. If not, cook for a few more whistles.
   • Once cooked, discard the spice potli and tea bags. Do not drain the water; reserve it for the gravy.
2. 2

   Prepare the Masala Base

   • Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the cumin seeds and let them sizzle for 30 seconds. Add the asafoetida.
   • Add the finely chopped onions and sauté until they turn a deep golden brown. This is a crucial step for flavor and will take about 10-12 minutes. Be patient.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
   • Pour in the tomato puree. Cook, stirring occasionally, until the mixture thickens and you see ghee separating from the sides of the masala, about 8-10 minutes.
3. 3

   Add Spices and Chickpeas

   • Reduce the heat to low. Add all the dry spice powders: turmeric powder, 1 tsp Kashmiri red chili powder, coriander powder, roasted cumin powder, Amritsari chole masala, and anardana powder.
   • Stir continuously for 1 minute until the spices are fragrant. Do not let them burn.
   • Add the cooked chickpeas along with all of their reserved cooking water to the pan. Mix everything gently to combine.
4. 4

   Simmer and Thicken

   • Add the remaining 0.75 tsp of salt and stir well. Bring the curry to a gentle boil.
   • Using the back of a ladle, mash about 1/4 of the chickpeas against the side of the pan. This will naturally thicken the gravy.
   • Cover the pan, reduce the heat to low, and let the curry simmer for 15-20 minutes. This allows the chickpeas to absorb the flavors of the masala and the gravy to thicken.
   • Stir occasionally to prevent it from sticking to the bottom.
5. 5

   Prepare Final Tarka (Tempering) & Serve

   • In a small pan, heat the remaining 1 tbsp of ghee for the tarka.
   • Add half of the julienned ginger and sauté for 30 seconds until lightly golden.
   • Turn off the heat and add the remaining 0.25 tsp of Kashmiri red chili powder. Swirl the pan immediately and pour this hot tarka over the simmering chole. This adds a vibrant color and final layer of flavor.
   • Garnish with the remaining fresh ginger juliennes and chopped coriander leaves.
   • Serve hot with fluffy bhature, kulcha, naan, or steamed basmati rice.