Amritsari Pindi Chole (Punjabi Channa Masala)

In a saucepan, boil water with the tea for 3–4 minutes. Do not over-boil the tea, as it can turn the curry bitter.

Strain the tea and set the brewed liquid aside.

In a pressure cooker, add the soaked chickpeas, brewed tea, salt, and baking soda.

Pressure cook on high until the first whistle, then reduce the flame and cook for 3–4 more whistles.

Let the pressure release naturally. The chickpeas should be soft but not mushy.

Drain the chickpeas and reserve the cooking liquid.

Grind the ginger, garlic, and green chillies into a paste.

Heat oil in a kadhai or heavy-bottomed pan. Add hing, followed by the ginger-garlic-chilli paste.

Sauté until golden and fragrant.

Add chopped onions and cook until they turn golden brown.

Stir in chana masala powder, salt, Kashmiri chilli powder, amchur, anardana, and reserved chana water. Mix well.

Add the ground tomatoes and cook until oil begins to separate from the masala.

Add boiled channa and sauté for 1–2 minutes over high heat.

Pour in reserved channa water. Simmer on medium-high for 8–10 minutes until the gravy thickens.

Note: The gravy will thicken further as it cools.

In a small pan, heat ghee. Add cumin seeds and dried red chillies.

Once they crackle, pour the tempering over the simmered chole.

Sprinkle roasted cumin powder on top and gently stir.

Serve hot with bhatura, puri, kulcha, crisp paratha or rice with a side of sliced onions, green chillies, and lemon wedges Enjoy!