A robust and flavorful chickpea curry from Punjab, slow-cooked with a special blend of spices and tea leaves, giving it a characteristic dark color and tangy taste. Perfect with bhature or kulcha.
Prep20 min
Cook60 min
Soak480 min
Servings4
Serving size: 1 cup
358cal
13gprotein
45gcarbs
Ingredients
200 g Kabuli Chana (Soaked overnight for 8-12 hours)
2 bags Black Tea Bags (Or 2 tsp loose tea leaves tied in a cloth)
1 leaf Bay Leaf (For the spice potli)
2 pods Black Cardamom (For the spice potli)
3 pods Green Cardamom (For the spice potli)
1 inch piece Cinnamon Stick (For the spice potli)
4 whole Cloves (For the spice potli)
0.25 tsp Baking Soda (Helps in softening the chickpeas)
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
1.5 inch piece Ginger (Julienned, divided for tarka and garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
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
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
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
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
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.
390cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (whisked until smooth)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus extra for greasing)
0.5 cup Warm Water (adjust as needed)
1 tsp Kalonji Seeds (for topping)
2 tbsp Coriander Leaves (finely chopped, for topping)
3 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2
Rest the Dough
Place the covered bowl in a warm, draft-free spot for at least 2 hours.
The dough will rise and become light and airy due to the leavening agents.
3
Shape the Kulchas
After 2 hours, gently punch down the risen dough and knead it for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5
Serve
Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.
4
Add Spices and Simmer
Once the mixture is boiling, reduce the heat to low.
Stir in the roasted cumin powder, dry ginger powder, red chili powder, black salt, regular salt, garam masala, and optional hing.
Mix well and let the chutney simmer for 20-25 minutes. Stir occasionally to prevent it from sticking.
The chutney is ready when it has thickened and coats the back of a spoon.
5
Cool and Store
Turn off the heat and allow the chutney to cool completely to room temperature. It will thicken significantly as it cools.
Once cooled, transfer the chutney to a clean, dry, and airtight glass jar.