2 litres of water
2 Earl Grey teabags
2 tbs dry pomegranate seeds (available on Amazon. I used the TRS brand)
Square muslin cloth
3 cans of chickpeas, rinsed under cold water
1 black cardamom
1 Indian bay leaf
1/2 inch piece of cinnamon stick
Dry whole chillies (to your taste)
2 tsp cumin seeds
2 tsp coriander seeds
2 tbs vegetable oil
1 large brown onion, chopped finely
3 fresh garlic cloves, minced
10 g fresh ginger, peeled and minced
Fresh green chillies to your taste, slit lengthways
1 ripe beef tomato, chopped
2 firm small salad tomatoes, chopped
2 tsp tomato puree
1 tsp chilli flakes
1 tsp turmeric powder
Salt to taste
2 tsp dry fenugreek leaves
10 g ginger, julienned
3 whole green chillies, pierced
1 tbs vegetable oil
1 heaped tsp mango powder
Handful of fresh coriander including the stalks
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Bring the water up to the boil and add the tea bags. Place the pomegranate seeds in the muslin cloth tie a knot and drop them into the water too.
Allow the water to simmer for 5 minutes before adding the rinsed and drained chickpeas. Simmer the chickpeas for 20 minutes or until they change colour. Drain the chickpeas and retain the water, setting it aside.
Place a small dry frying pan on a low heat, add the black cardamom, bay leaf, cinnamon stick, cloves, dry whole chillies, cumin and coriander to the pan. Gently roast for 2 minutes or until you can smell the aromas. Remove from the heat and place in a pestle and mortar and allow to cool. Grind into a coarse powder. Set aside.
Now place a sauté pan on a medium heat, add the vegetable oil and allow to heat. Add the chopped onion and fry until golden.
Now add the minced garlic and fry for 1 minute, then add the minced ginger and green chillies, stir and cook for a further 2 minutes.
Add the fresh beef and salad tomatoes, tomato purée, chilli flakes and turmeric powder.
Add just half of the ground spices along with the salt. Cook on a low heat until you have a paste.
Take a small bowl of the chickpeas and mash with a fork. Add to the sauté pan along with the remaining chickpeas.
Add the remaining ground spices along with the fenugreek leaves (see video).
Add half of the water you simmered the chickpeas in. Reduce to a simmer, place a lid on the saucepan and cook for 10 minutes.
Place 2 tsp oil in a small frying pan and heat until it smokes. Add the pierced green chillies and julienned ginger. Fry for 1 minute, add straight into the chickpeas, stir well and switch off the pan
Add the mango powder and fresh coriander, stir well and allow to sit for 5 minutes before serving with puris or bhature’s