Punjabi Chole is an exotic curry from the north region of India. It's made from chick peas, onion tomatoes, ginger garlic and Indian spices.
Wash the chole and soak in 3-4 cups of water for 4-5 hours.
Heat water in a pan.
Once it comes to a boil, add tea leaves and cook for a minute.
Strain the tea and keep aside.
Heat oil in a pressure cooker.
Add cloves, black cardamom, green cardamom and cinnamon and fry for a few seconds.
Add onion and fry until it turns golden brown.
Keep adding little water if the paste sticks at the bottom of the cooker.
Add ginger garlic paste and fry for 2 minutes.
Add tomato and cook for another minute.
Now add chole masala, coriander powder, red chilli powder, turmeric powder, cumin powder and anardana powder and fry until oil starts to separate from the sides.
Add the soaked chole, tea water, baking soda, salt and 1 cup water and put the lid of the cooker.
Pressure cook until chole are done.
Remove the cooker from heat and let the pressure release.
Open the lid and add kauri methi and mix well.
Heat ghee for tempering in a pan.
Add hing, green chilli and ginger and fry for a few seconds.
Pour the tempering over the chole and mix well.
Serve hot with bhature.