Preparation Time:20-25 minutes
Boil the Chickpeas: Drain the soaked chickpeas and rinse them. In a pressure cooker, add chickpeas, black tea bags, 1 tsp salt, a bay leaf, and black cardamom. Add enough water to cover the chickpeas. Pressure cook for 6-7 whistles or until the chickpeas are soft. Discard the tea bags and set the chickpeas aside.
Heat Oil and Fry Spices: In a large pan, heat oil. Add cumin seeds, bay leaves, black cardamom, cloves, and cinnamon. Let them splutter. Add Onions and Ginger-Garlic: Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili, sauté for another 1-2 minutes. Add Tomato Puree and Spices: Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil starts to separate from the tomato mixture.
Cook the Chickpeas: Add the boiled chickpeas to the pan along with some of the water used for boiling (about 1 cup). Stir in chole masala, garam masala, and amchur powder (or lemon juice). Let the chole simmer on low heat for 15-20 minutes until the gravy thickens and the flavors meld. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with bhature.
