Amritsari Chole | Punjabi Chickpea Curry Infused with Black Tea
(0)
30 min
Quick
Sezamo
Descoperă secretul celebrului Amritsari Chole: năut fraged infuzat cu ceai negru și mirodenii, gătit într-un sos bogat de roșii și ceapă rumenită cu garam masala. Un preparat vegetarian autentic, intens aromat și plin de savoare!
Ingredients
Preparation method
Preparing the infused chickpeas
Drain and rinse the canned chickpeas. Place the chickpeas in a small saucepan with 350 ml of water and the 2 black tea bags. Let them simmer over low heat for 8-10 minutes, so that the chickpeas take on the dark, brownish tint characteristic of Amritsari chole. Remove the tea bags and keep the chickpeas along with the aromatic liquid.
Cooking the aromatic masala sauce
Finely chop the yellow onion and garlic, and finely grate the fresh ginger (reserve a few thin ginger matchsticks for garnish). Heat the sunflower oil in a deep saucepan over medium heat. Add the onion and sauté for 6-8 minutes until golden-brown and evenly caramelized.
Add the garlic and grated ginger to the onion, sautéing everything for 1 minute until fragrant. Sprinkle in the sea salt, ground turmeric, ground cumin, and one teaspoon of the garam masala blend. Stir vigorously for 30 seconds to lightly toast the spices.
Chef's tip
The secret behind the dark colour and depth of flavour in Punjabi cuisine is the black tea infusion. The tannins in the tea do not impart bitterness, but rather a unique earthy complexity, while helping to tenderize the chickpeas.
Amritsari Chole is even more delicious the next day, as the chickpeas absorb the aromatic sauce and the spices achieve a perfect harmony of flavours.
27 min
Under an hour
