Amritsari Chole

In a muslin cloth, tie cinnamon, cardamoms, cloves, pepper and bay leaves into a potli.

Pressure cook the soaked chana in 2 cups water, onion, garlic, carom seeds, tea bags, baking soda, salt and the spice potli for 4-5 whistles.

Open the lid when it cools down. Discard the spice potli and the tea bags.

Heat ghee and oil in a pan. Add all the dry spices and saute for a few seconds. Then add the tomato puree and tomato paste. Saute till the oil separates.

Add the boiled chickpeas, ginger julienne, slit green chilies and kasuri methi. Mix everything well and simmer till it turns slightly thick. Switch off the flame.

Garnish with coriander leaves, ginger julienne and green chilies. Serve as a side dish with naan, kulcha, tandoori roti, poori, bhatura, paratha or just plain chapati.