Chole Masala

🔥 Prep

• Rinse the 200 g Kabuli Chana, then soak in enough water for at least 6 hours or overnight; drain and set aside.
• Peel and finely chop the 2 onions.
• Peel and roughly chop the 2 tomatoes.
• Measure out 1 tbsp ginger garlic paste, 2 tbsp chole masala, 0.5 tsp amchur powder, and 1.5 tsp salt into small bowls.
• Keep 1 tea bag ready for boiling the chickpeas.
• Measure 2.5 tbsp oil and 400 ml water, having them ready for use.

🔥 Cook

• 1. In a pressure cooker, combine the soaked chickpeas, the 400 ml water, the tea bag, and ½ tsp of the measured salt; seal and cook over high heat until it reaches 2 whistles (about 10 minutes), then reduce to low heat and cook for another 5 minutes; turn off heat and let pressure release naturally.
• 2. Open the cooker, remove and discard the tea bag; reserve the cooked chickpeas and their cooking liquid.
• 3. Heat the 2.5 tbsp oil in a heavy-bottomed pot or kadai over medium heat until shimmering.
• 4. Add the chopped onions and sauté, stirring occasionally, until they turn golden brown (about 6–8 minutes).
• 5. Stir in the 1 tbsp ginger garlic paste and cook for 1 minute until the raw aroma disappears.
• 6. Add the chopped tomatoes and cook, stirring, until they soften and the mixture starts to leave the sides of the pot (about 4–5 minutes).
• 7. Add the 2 tbsp chole masala, 0.5 tsp amchur powder, and the remaining 1 tsp salt; mix well and fry for 2 minutes on medium heat to toast the spices.
• 8. Add the cooked chickpeas along with about 250 ml of their cooking liquid (adjust for desired gravy consistency); bring to a gentle boil.
• 9. Reduce heat to low and simmer the curry, uncovered, for 10–12 minutes, stirring occasionally, until the gravy thickens and the flavors meld.
• 10. Taste and adjust salt if needed; turn off the heat.

🔥 Serve

• Transfer the hot chole masala to a serving bowl and garnish with freshly chopped cilantro and a wedge of lemon.
• Serve steaming hot with basmati rice, jeera rice, or warm naan/roti.
• Optional accompaniments: sliced onions, green chili, and a side of plain yogurt.