Cooking Mode: Punjabi Amritsari Chole

Step 1 of 5

Soak chickpeas overnight, then pressure cook with water, tea bag, and salt for 6 whistles until soft.

Step 2 of 5

Heat ghee in a heavy pot, sauté chopped onions, ginger paste, and garlic paste until deeply browned.

Step 3 of 5

Add chopped tomatoes, coriander powder, and garam masala; cook until oil separates.

Step 4 of 5

Add cooked chickpeas and a cup of water, simmering on low heat for 20 minutes until rich and thick.

Step 5 of 5

Serve hot with bhatura or naan.