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 serving
459cal
18gprotein
62gcarbs
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.