Step-by-Step Instructions

1. 1.Sauté the Aromatics

   Heat 2 tablespoons of oil in a pan. Add 2 finely chopped onions and sauté until translucent. Then, add 1/4 tsp of cumin seeds and 1/2 tbsp of ginger-garlic paste. Cook for a minute.

2. 2.Create the Masala Base

   Add salt to taste, 1 chopped tomato, and 1 can of tomato sauce. Stir well. Add 1/4 tsp of turmeric and 1/4 tsp of coriander powder. Cook the masala until the oil begins to separate from the mixture.

3. 3.Prepare Tea Water and Blend

   Transfer the cooked masala to a blender. In a separate pot, bring 1 glass of water to a boil and add 1 tsp of Indian tea leaves. Let it brew for a minute. Strain this hot tea water into the blender with the masala. Blend until you have a very smooth paste.

4. 4.Simmer the Gravy with Whole Spices

   Pour the blended paste back into the cooking pan. Add 1 glass of water and stir to combine. Add a pinch of fenugreek leaves, 2 star anise, 4-5 bay leaves, 4 black cardamoms, 4-5 cloves, 1 cinnamon stick, a pinch of asafoetida, and 1/8 tsp of pomegranate seeds. Bring the gravy to a simmer.

5. 5.Add Chickpeas and Simmer

   Add 2 cans of drained garbanzo beans (chickpeas) to the gravy. Using a masher or the back of a spoon, gently mash some of the chickpeas to thicken the curry. Add half a glass of water, stir, and cover the pan. Let it simmer for 8-10 minutes.

6. 6.Prepare and Add the Tempering (Tadka)

   While the chole is simmering, prepare the tempering. In a small pan, heat 1 tbsp of butter. Add the julienned ginger and slit green chilies. Sauté for 1-2 minutes until fragrant. Pour this tempering over the cooked chole and stir gently.

7. 7.Garnish and Serve

   Finish the dish by sprinkling a pinch of garam masala and a handful of fresh chopped cilantro on top. The chole is ready to be served.