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Preparation Time : 240
Cook Time : 40
Total Time : 280
Chickpeas boiled– 2 Cups (Can use Canned Chickpeas)
Red Onion, Finely Chopped – 2
Tomato Puree – ½ Cup
Channa Masala Powder – 2 Tbsp
Pomegranate Seeds 1 Teaspoon
Salt 2 tsp or to taste
Red Chili Powder 1 tsp or to Taste
Green Chilies, Deseeded And Slit – 3
Tamarind Paste – ½ Tsp
Oil – 3 Tbsp
Bay Leaf – 4
Black Cardamom – 3-4
Cloves – 5-6
Anardana Seeds – 1 Tsp
Dry Mango Powder – 1 Tsp
Kasuri Methi – 2 Tbsp
Ginger, Julienned – 5-6 Pieces
Tea Bags 3
Steaming Hot Watera 1 cup
Onion Rings – 5-6
Heat oil in a pan. Add bay leaves, black cardamom, and cloves to the oil.
Sauté them for few seconds. Now add red onions, and sauté for 5 minutes or till they turn golden brown.
Add tomato puree, salt, slitted green chilies and red chili powder. Mix well and cook covered for 5 minutes.
Add chana masala powder, dried mango powder, anardana, sugar, tamarind paste and mix well.
Remove tea bags and add water to the sauce. Mix well, and cook for 5 minutes.
Add cooked chickpeas, kasuri methi, sliced ginger and mix well. Add some water if needed.Cook covered for 20 minutes on medium-low heat.
Add sliced onions, and mix well. Remove from heat and cover for 5 minutes.
Amritsari chole are ready. Serve with any of your flatbread and enjoy!
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