amritsari chole

Serves: 2

Ingredients:
2 cups chickpeas, soaked overnight in water
3 tablespoons ghee
1 onion , thinly sliced or chopped
2 green chillies , finely chopped
2 teaspoons ginger , finely chopped
4 cloves garlic , finely chopped
1 tomato , finely chopped
1/2 teaspoon turmeric powder
1 teaspoon salt
salt , to taste
amritsari chole masala powder
1 cinnamon stick
4 cloves
1 brown cardamom
2 tablespoons coriander seeds
2 teaspoons cumin seeds
2 tablespoons dried pomegranate seeds
2 tablespoons whole black pepper corns
2 teaspoons kashmiri red chilli powder
1 teaspoon dry mango powder
1 tablespoon coriander leaves , chopped for garnish

Method:
add the soaked chickpeas into the pressure cooker, add a teaspoon of salt. ensure the water level is at least 3cm above the chickpeas.
pressure cook the chickpeas for about 10 minutes on high heat. remove and drain. set aside.
prepare the masala powder: roast all ingredients on medium high heat for about 5 minutes until the spices start getting a roasted colour.
once done, turn off the heat and allow it to cool a bit. once cooled, add the roasted chole masala spices into a small jar of the mixer grinder, add the kashmiri red chilli powder and dry mango powder and blend to make smooth powder.
add 2 tablespoons of ghee to a preheated pan over medium heat; add the onion, ginger, garlic and sauté until the onion softens. once the onion softens, add the dry amritsari chole masala, ginger, garlic , chopped tomatoes, turmeric powder and saute the tomatoes until it becomes mushy and soft.
add the cooked the chickpeas and stir well to combine. cover the pan and simmer for 30 minutes. after 15 minutes of simmering, keep the pan uncovered and cook it open until the amritsari chole masala has a thick gravy consistency.
once done, add the remaining 1 tablespoon of ghee and give it a brisk boil for a minute and turn off the heat. finally garnish with coriander leaves.