Indian
Indian - Regional Mains
Garlic Naan
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 300g dried chickpeas, soaked overnight
- • 2 black tea bags
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 2 onions, finely chopped
- • 1 tbsp ginger, julienned
- • 2 tomatoes, grated
- • 1 tsp anardana powder
- • 1 tbsp chole masala
Preparation Steps
1
Phase 1
Boil the chickpeas with the tea bags and salt until dark and fully tender, about 60 minutes; discard the tea bags.
2
Phase 2
Heat the ghee, crackle the cumin seeds, and brown the onions deeply.
3
Phase 3
Add the ginger and tomatoes; cook until the ghee separates.
4
Phase 4
Add the chole masala, anardana, chickpeas, and enough cooking water to cover; simmer 20 minutes, mashing a few chickpeas to thicken.
5
Phase 5
Serve this Amritsari chole hot with garlic naan or bhatura.