Editorial sample recipePunjabiintermediateveganvegetariangluten-freedairy-free

Amritsari Black Tea Infused Chickpea Curry

Name: Amritsari Black Tea Infused Chickpea Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 cup Dried chickpeas (soaked overnight); 1 piece Black tea bag; 3 tbsp Vegetable oil; 1 large Yellow onion (finely chopped); 1.5 tbsp Ginger-garlic paste; 2 tbsp Chana masala spice blend; 1 tsp Dried pomegranate seed powder (anardana); 1 cup Tomato puree; 2 tbsp Fresh cilantro (chopped)

Robust chickpeas simmered in a dark, tangy gravy infused with black tea, dried pomegranate powder, and warming spices.

Prep: 15 min
Cook: 40 min
Total: 55 min

AI-generated illustration of Amritsari Black Tea Infused Chickpea Curry

AI illustration

Technique to learn

Bhunao (Spice Pasting)

Slowly frying aromatics with wet tomato puree and dry spices until oil separates, producing concentrated flavor.

Instructions

Step 1: Simmer soaked chickpeas in a pressure cooker or deep pot with 4 cups of water, 1 teaspoon salt, and the black tea bag for 25 minutes until soft; discard the tea bag.
Step 2: Heat vegetable oil in a heavy saucepan over medium-high heat, add chopped onions, and cook for 10 minutes until deeply golden brown.

Step 3: Add ginger-garlic paste and cook for 2 minutes until the raw garlic aroma disappears.

Step 4: Stir in chana masala powder, pomegranate powder, and tomato puree, cooking for 6 minutes until oil begins to separate from the spice paste. atmospheric

Step 5: Add cooked chickpeas along with 1.5 cups of their dark cooking broth into the pan.

Step 6: Mash half a cup of chickpeas against the pan side with a spoon to thicken the broth, cover, and simmer on low for 12 minutes.

Step 7: Garnish with fresh cilantro before serving warm with flatbreads.

Cooking tips

The black tea bag yields the traditional deep dark color without imparting tea flavor.
Frying onions to a deep brown color is crucial for authentic gravy flavor depth.
Original home-cooking adaptation inspired by Punjabi; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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