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Recipes    |
Amritsari Chole A traditional Punjabi dish, made with chick peas (chole) in an Indian spiced tomato sauce. This is a great vegetarian dish that is very low in fat. I did serve this authentic dish with warmed Naan, an oven-baked Indian flatbread. It was really a very filling lunch and the smell of the spices was amazing during the cooking process. I did not use a pressure cooker, but did boil for a little longer in a regular pot. I think it came out just great.1 cup chick peas (chole) 1 teabag 1 medium onion, chopped 2 medium tomatoes 2 cloves garlic 2 green chilies 1 tablespoon oil 1 teaspoon Cumin Seed 2 teaspoons Turmeric Powder 1 teaspoon Garam Masala 1 teaspoon Korintje Cinnamon Powder 2 bay leaves 1 tablespoon tomato paste Sea Salt to taste Cracked Black Pepper to taste Ground White Pepper to taste Directions: 1. Soak chickpeas in water over night. 2. In the morning add chickpeas and teabag to a pressure cooker and boil for 15 minutes. Discard teabag, reserve water. 3. Puree onion, tomatoes, garlic, chilies, cloves and 1/4 cup of cooked chickpeas in a food processor. 4. Heat oil in a pan and add cumin seeds and toast until fragrant. 5. Add turmeric powder, garam masala, cinnamon and bay leaves and stir to combine. 6. Add remaining chickpeas, 1/2 cup of reserved water, tomato paste and puree to pan. 7. Salt and Peppers to taste. 8. Simmer for 10 minutes. 9. Serve with Naan. Garnish with red onions - optional Serves: 6 |
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