Punjabi Chole

Instructions

1. Pressure cook soaked chickpeas with tea bags and salt until soft. Discard tea bags.
2. Heat oil in a pan. Add chopped onions and fry until golden brown.
3. Add ginger-garlic paste and sauté for 2 minutes.
4. Add tomato puree and cook until oil separates.
5. Add chole masala, red chili powder, and cumin powder. Mix well.
6. Add cooked chickpeas with some cooking liquid.
7. Simmer for 20-25 minutes, mashing some chickpeas to thicken.
8. Add amchur for tanginess and adjust salt.
9. Garnish with fresh coriander and ginger julienne.
10. Serve hot with bhature, poori, or rice.