Ingredients ( Serves – 4 )
- Kabuli Chana (Chickpeas) – 2 Cups (Soaked Overnight)
- Tea Bags – 2 Pieces
- Water – As Required
- Onion – 3 Medium (Finely Chopped)
- Tomato – 3 Large (Pureed)
- Ginger Garlic Paste – 2 Tbsp
- Green Chilies – 3 Pieces (Slit)
- Oil – 4 Tbsp
- Cumin Seeds – 1 Tsp
- Bay Leaf – 1 Piece
- Black Cardamom – 1 Piece
- Green Cardamom – 3 Pieces
- Cloves – 4 Pieces
- Cinnamon Stick – 1 Inch Piece
- Turmeric Powder – 1/2 Tsp
- Kashmiri Red Chili Powder – 2 Tsp
- Coriander Powder – 2 Tsp
- Cumin Powder – 1 Tsp
- Chole Masala – 2 Tbsp
- Anardana Powder – 1 Tsp
- Amchur Powder – 1 Tsp
- Kasuri Methi – 1 Tsp (Crushed)
- Salt – To Taste
- Fresh Coriander Leaves – 3 Tbsp (Chopped)
- Ginger – 1 Inch Piece (Julienned)
- Lemon Juice – 1 Tbsp
Method
- Pressure cook soaked chickpeas with tea bags, salt, black cardamom, bay leaf, and enough water until soft and deeply colored.
- Discard the tea bags and reserve some cooking liquid for the gravy.
- Heat oil in a heavy pan and add cumin seeds, cinnamon stick, cloves, green cardamom, and bay leaf, letting them release aroma.
- Add chopped onions and sauté until dark golden brown for authentic street-style flavor.
- Add ginger garlic paste and green chilies, cooking until the raw smell disappears completely.
- Add tomato puree and cook until thick and oil separates from the masala.
- Mix in turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, chole masala, anardana powder, amchur powder, and salt, roasting the spices well.
- Add cooked chickpeas along with some reserved cooking liquid and simmer on low heat for 15 to 20 minutes until the gravy becomes thick and flavorful.
- Lightly mash a few chickpeas into the gravy for authentic texture.
- Finish with crushed kasuri methi, lemon juice, fresh coriander leaves, and ginger juliennes.
- Serve hot with bhature, kulcha, or sliced onions.
Prep Time – 20 mins. Cook Time – 40 mins. Total Time – 60 mins.
