Diabetes Friendly Amritsari Chole Recipe

DR. DAMANJIT DUGGAL, MBBS, MD

Preparing Chickpeas: Soak 4 cups of chickpeas overnight. Rinse and cook in a pan with black tea bags, cardamom, cinnamon, cloves, bay leaf, and salt until soft.

Creating Flavor Base: Combine finely chopped onions, onion paste, garlic paste, ginger paste, and green chili in a blender with pomegranate seeds, dry mango powder, coriander powder, red chili powder, turmeric powder, and garam masala. Blend with 1 cup of chickpea reserve water.

Sautéing Aromatics: In a separate pan, sauté ground onions with or without oil and bay leaves until golden brown.

Adding Tomatoes: Add finely chopped tomatoes and tomato puree to the sautéed onions.

Combining Ingredients: Mix the sautéed mixture with the cooked chickpeas, adding the remaining reserved water. Bring to a boil and simmer until the gravy thickens.

Garnishing: Garnish with chopped onions, coriander leaves, and julienned ginger.

Serving: Serve hot with rice, roti, or barley naan. Enjoy the flavorful and hearty chickpea curry!

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