Amritsari Chole

Method

1. 1
   • onion 2
   • garlic 5
   • fresh ginger 20 g
   • vegetable oil 3 tbsp

   Fry the onion, garlic and ginger — Heat the oil in a large pot and fry the onion, garlic, and ginger for about 5 minutes until soft and golden.

   ⏱5 min
2. 2
   • ground cumin 2 tsp
   • ground coriander 2 tsp
   • garam masala 2 tsp
   • chilli powder 1 tsp

   Toast the spices — Stir in the cumin, coriander, garam masala, and chili powder, and cook for 1 minute until fragrant.

3. 3
   • tomato 2
   • tomato paste 2 tbsp

   Cook down the tomatoes — Add the chopped tomato and tomato paste, and cook for 5 minutes, mashing lightly, until the mixture turns rich and dark.

4. 4
   • chickpeas 480 g
   • tamarind paste 1 tbsp
   • water 6 dl
   • salt 1 tsp

   Add chickpeas and tamarind — Stir in the chickpeas, tamarind paste, water, and salt.

5. 5
   • chickpeas 480 g

   Simmer and thicken the gravy — Bring to a simmer and cook uncovered for 25 minutes, mashing some of the chickpeas against the pot to thicken the gravy, until deep brown and rich.

   ⏱25 min
6. 6
   • fresh cilantro 2 tbsp

   Adjust and serve hot — Taste and adjust seasoning, stir in the cilantro, and serve hot with rice or flatbread.