Step-by-Step Instructions

1. 1.Prepare Tea Water

   In a small saucepan, boil 1 cup of water with 2 teaspoons of tea leaves. Let it boil for a few minutes until it turns a deep dark color. This tea water will be used for boiling the chickpeas to give them a rich, dark hue.

2. 2.Boil Chickpeas with Whole Spices

   Add 2 cups of pre-soaked (overnight) Kabuli Chana (chickpeas) to a pressure cooker. Add 2 bay leaves, 1 large black cardamom, a 1-inch piece of cinnamon stick, 2 green cardamoms, and 3-4 cloves. Pour in enough fresh water to cover the chickpeas by about 1 to 1.5 inches. Strain the prepared tea water and add it to the pressure cooker. Add 1 teaspoon of salt and optionally 1/4 teaspoon of baking soda for softer chickpeas. Close the lid and cook for 4-5 whistles until the chickpeas are soft and easily mashable.

3. 3.Prepare the Masala Base

   Heat 3 tablespoons of mustard oil in an iron kadhai (wok). Once the oil is hot, add 1/2 teaspoon of cumin seeds and let them splutter. Then, add 2 finely chopped medium onions and sauté until they turn a deep golden brown, stirring occasionally.

4. 4.Add Ginger-Garlic Paste and Dry Spices

   Once the onions are golden, add 1 tablespoon of ginger-garlic paste. Sauté for 1-2 minutes on medium flame until the raw smell of ginger and garlic disappears. Reduce the flame to low and add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri red chili powder, 2 tablespoons of chole masala, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder. Add a splash of water to prevent the spices from burning and cook the masala, stirring continuously, until the oil starts to separate from the sides.

5. 5.Cook Tomatoes

   Add 2 finely chopped medium tomatoes and salt to taste to the masala. Cook the tomatoes, stirring occasionally, until they soften completely and the masala releases oil from the sides. This step requires patience for a rich gravy.

6. 6.Combine Chickpeas with Masala

   Take a ladleful of the boiled chickpeas and mash them directly into the cooked masala in the kadhai. This will help thicken the gravy. Then, add the remaining boiled chickpeas along with the tea-infused water they were cooked in (discard the whole spices like bay leaves and cardamoms if you wish). Mix well.

7. 7.Simmer and Finish Gravy

   Stir the chickpeas and masala together for 1-2 minutes. Let the chole simmer for 5-7 minutes in the iron kadhai to allow the flavors to meld and the color to deepen. Add 1 tablespoon of crushed Kasuri Methi and 1/2 teaspoon of garam masala. Mix well and let it cook for another 1-2 minutes.

8. 8.Prepare and Add Tempering

   In a small tadka pan, heat 2 tablespoons of ghee. Add 2 dry red chilies, 1 inch of ginger juliennes, and 2 slit green chilies. Sauté until the ginger turns golden brown and the chilies are fragrant.

9. 9.Garnish and Serve

   Pour the hot tempering directly over the simmering chole. Garnish with a generous amount of freshly chopped coriander. Serve hot with bhature or rice.