Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Blending the onion-tomato masala with tea water gives the gravy a smooth texture and a deep, rich color.

• Mashing some of the chickpeas helps to naturally thicken the curry.

• The final tempering (tadka) with ginger and green chilies adds a fresh layer of flavor and aroma.