Restaurant Style Chickpea Curry

• Soak chickpeas for overnight

Nutrition values are AI-estimated based on ingredients.

• About 2 cups of overnight-soaked chickpeas (kabuli chana)
• 2-3 bay leaves
• 2 small cinnamon sticks
• 1 black cardamom
• Approximately 1 teaspoon of salt
• About 1 cup of strained black tea concoction
• About 2-3 cups of water
• 1-2 pieces of a dark, dried fruit
• Approx. 1 tablespoon of ground cumin powder
• Approx. 1 tablespoon of red chili powder
• Approx. 1/2 teaspoon of turmeric powder
• Approx. 1 tablespoon of chole masala or garam masala
• Approx. 1 teaspoon of black salt
• Approx. 2 tablespoons of ghee (clarified butter)
• Approx. 1 teaspoon of cumin seeds
• 2-3 sliced green chilies
• Approx. 1 tablespoon of julienned fresh ginger
• 2-3 small sliced or quartered fresh tomatoes
• Approx. 1/4 cup of strained imli (tamarind) pulp
• Approx. 1/4 cup of strained anardana (pomegranate) pulp

1. 1Add overnight-soaked chickpeas, bay leaves, cinnamon sticks, black cardamom, salt, a pinch of baking soda, a strained black tea concoction, and additional water to a pressure cooker.
2. 2Seal the pressure cooker and cook until the chickpeas are tender.
3. 3Once cooked, drain the chickpeas, reserving the dark cooking liquid, and transfer the tender, dark brown chickpeas to a bowl.
4. 4Coat the chickpeas with ground cumin powder, red chili powder, black pepper powder, turmeric powder, chole masala, black salt, and a piece of dark, dried fruit, mixing thoroughly.
5. 5Heat ghee in a separate large pan (kadai).
6. 6Add cumin seeds to the hot ghee and allow them to sizzle.
7. 7Next, add sliced green chilies, julienned ginger, and sliced fresh tomatoes to the pan and sauté briefly until the tomatoes begin to soften.
8. 8Transfer the marinated, coated chickpeas into the pan with the sautéed ingredients.
9. 9Pour the reserved chole cooking water, along with strained imli pulp and strained anardana pulp, over the chickpeas.
10. 10Stir the mixture well and simmer, allowing the flavors to meld and the sauce to thicken slightly.
11. 11Garnish generously with fresh chopped cilantro just before serving.
12. 12Serve the finished chole hot, garnished with fresh chopped cilantro, white onion rings, and a bright lime wedge.

These instructions are our analysis of the original video. Watch on YouTube →