Step-by-Step Instructions

1. 1.Boil Chickpeas

   Add 1 cup of soaked white chickpeas, 1 tea bag, a 3-inch cinnamon stick, salt to taste, and a pinch of baking soda to a pressure cooker. Add water as needed to cover the chickpeas. Close the lid and pressure cook until the chickpeas are soft, typically for 5-6 whistles or about 20-25 minutes after the first whistle.

2. 2.Prepare Aromatic Spices

   Heat 3-4 tablespoons of oil in a pan. Add 1 bay leaf, 1 big cardamom, 2 small cardamoms, 1 teaspoon cumin seeds, and 2-3 cloves. Sauté for a few seconds until fragrant.

3. 3.Sauté Onions and Green Chili

   Add the paste of 2 onions and 1 green chili to the pan. Sauté for 3-4 minutes until the mixture turns light brown and the raw smell disappears.

4. 4.Add Ginger Garlic Paste

   Stir in 1 tablespoon of ginger garlic paste. Continue to sauté for 1-2 minutes until it turns golden brown and aromatic.

5. 5.Incorporate Dry Spices

   Add 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon red chili powder, and a pinch of asafoetida. Mix well and sauté for about 1 minute.

6. 6.Add Chole Masala and Other Powders

   Now add 1 tablespoon chole masala, 1/2 teaspoon black salt, and 1 teaspoon cumin powder. Mix thoroughly with the sautéed ingredients.

7. 7.Cook Tomato Paste

   Add the paste of 1 medium tomato to the pan. Cook the tomato paste for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.

8. 8.Combine with Chickpeas and Simmer

   Add the boiled chickpeas (without the tea bag and cinnamon stick) to the gravy. Mix well to coat the chickpeas with the masala. Pour in approximately 1 cup of tamarind water. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.

9. 9.Finish with Lemon and Herbs

   Squeeze in 1 tablespoon of lemon juice. Sprinkle 1 teaspoon of dried fenugreek leaves (kasoori methi) and 2 tablespoons of fresh chopped coriander. Stir everything together gently.

10. 10.Serve

    Serve the hot Delhi-style Chole in a bowl, garnished with a lemon wedge and sliced onions. Enjoy with bhature or your preferred accompaniment.