Name: How To Make Punjabi Chole
Ingredients: 1 1/2 cups dried chickpeas; 3 teabags; ½ tsp bicarbonate of soda; 1 x 5cm (2 inch cinnamon stick; 2 black or 4 green cardamom pods – bruised; 5 cloves; 4 generous tbsp ghee; ½ tsp asafetida; 1 tsp cumin seeds; 2 medium red onions – blended with a little water to make a paste; 2 tbsp garlic and ginger paste; 300g chopped tomatoes – blended; 2 tbsp chole masala or chaat masala; 1 tbsp dried pomegranate seeds – lightly crushed (if not using Punjabi chole masala); 1 tsp ground coriander; 1 tsp chilli powder (more or less to taste); ½ tsp turmeric; 4 green bird’s eye chillies – sliced lenthwise; 1 tsp kasoori methi (dried fenugreek leaves); Salt to taste; 1 small red onion – thinly sliced into rings; 3 tbsp coriander – finely chopped

Ingredients

1 1/2 cups dried chickpeas
3 teabags
½ tsp bicarbonate of soda
1 x 5cm (2 inch cinnamon stick
2 black or 4 green cardamom pods – bruised
5 cloves
4 generous tbsp ghee
½ tsp asafetida
1 tsp cumin seeds
2 medium red onions – blended with a little water to make a paste
2 tbsp garlic and ginger paste
300g chopped tomatoes – blended
2 tbsp chole masala or chaat masala
1 tbsp dried pomegranate seeds – lightly crushed (if not using Punjabi chole masala)
1 tsp ground coriander
1 tsp chilli powder (more or less to taste)
½ tsp turmeric
4 green bird’s eye chillies – sliced lenthwise
1 tsp kasoori methi (dried fenugreek leaves)
Salt to taste
1 small red onion – thinly sliced into rings
3 tbsp coriander – finely chopped

Steps

Wash and then soak the dried chickpeas overnight. When ready to cook, drain the chickpeas and place them in a large saucepan. Cover with water and add the teabags, bicarbonate soda, cinnamon stick, cardamom pods andcloves.
Bring to a simmer and cook for about an hour until the chickpeas are really soft. You should be able to easily smash one between your fingers. Setaside.
Meanwhile, heat 4 tablespoons ghee in a large, high sidedpan over medium-high heat. When it begins to shimmer, stir in the asafetida and cumin seeds and let these infuse into the ghee for about 30 seconds.
Add the blended onions and stir this all to combine. Lower the temperature to medium and fry for about ten minutes or until the onions are deep brown in colour.
Stir in the garlic an ginger paste and fry for a further 30 seconds before adding the blended tomatoes. Add the chole masala/chaat masala, pomegranate seeds,coriander, chilli powder and turmeric. Simmer for about five minutes and then pour in the cooked chickpeas minus the teabags.
Add the kasoori methi by rubbing between your fingers and season with salt to taste.
Garnish with the red onion rings, the coriander and/or a couple more green chillies if you like and serve with fresh bhature