Punjabi · intermediate
Amritsari Black Tea Infused Chickpea Curry
Robust chickpeas simmered in a dark, tangy gravy infused with black tea, dried pomegranate powder, and warming spices.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Heat vegetable oil in a heavy saucepan over medium-high heat, add chopped onions, and cook for 10 minutes until deeply golden brown.
- 03
Add ginger-garlic paste and cook for 2 minutes until the raw garlic aroma disappears.
- 04
Stir in chana masala powder, pomegranate powder, and tomato puree, cooking for 6 minutes until oil begins to separate from the spice paste. atmospheric
- 05
Add cooked chickpeas along with 1.5 cups of their dark cooking broth into the pan.
- 06
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.
- 07
Garnish with fresh cilantro before serving warm with flatbreads.
A LITTLE KITCHEN KNOW-HOW
Bhunao (Spice Pasting)
Slowly frying aromatics with wet tomato puree and dry spices until oil separates, producing concentrated flavor.
Notes from the kitchen
- 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.
