Ingredients

For Cooking Chickpeas

• 1 cup chickpeas (soaked overnight)
• 4 cups water
• 1 black tea bag (optional for color)
• 1 bay leaf

For Chole Masala

• 2 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tbsp chole masala powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Prepare the Chickpeas
   Drain the soaked chickpeas. In a pressure cooker, add chickpeas, 4 cups of water, the tea bag, bay leaf, and a little salt. Pressure cook for 6-8 whistles or until chickpeas are soft and tender. Discard the tea bag and bay leaf; keep the cooked chickpeas aside.
   
   

2. Make the Masala Base
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies; cook until the raw smell disappears.
   
   

3. Add Tomatoes and Spices
   Pour in the pureed tomatoes and cook until the oil begins to separate. Add chole masala powder, coriander powder, red chili powder, turmeric, and salt. Mix well and cook for 3-4 minutes.
   
   

4. Combine Chickpeas with Masala
   Add the cooked chickpeas along with some of the reserved cooking water to the masala. Adjust consistency by adding more water if needed. Cover and simmer for 15-20 minutes, allowing flavors to meld.
   
   

5. Finish with Garam Masala and Garnish
   Stir in garam masala and cook for another 2-3 minutes. Garnish with fresh coriander leaves.