Ingredients

• 2 cups - chickpeas (soaked overnight in plenty of water)
• 1 tsp - tea leaves (tied in a small muslin cloth to form a pouch)
• 1 - bay leaf
• 1.5 - tomatoes, chopped
• 1 - medium size red onion, chopped
• 1-2 florets - garlic, chopped
• Chopped ginger (depending upon taste)
• 2 - whole green chillies
• 1 stick - cinnamon
• 1 - whole big cardamom
• 3-4 cloves
• 1/2 - nutmeg (jaifal)
• Small quantity of mace (javitri)
• 6-7 - whole black pepper seeds
• 1/2 tsp - garam masala
• 1 tsp - coriander seed powder
• 1/2 tsp - chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - cumin seeds
• Salt to taste
• 2 tbsp - oil

How to Make Chole Masala in Pressure cooker

• Preparation of paste:
• Grind onion, ginger, garlic, cinnamon, cardamom, nutmeg (jaifal), green chillies, mace (javitri), chopped ginger, and black pepper in a hand mixer (or in the mixer).
• Add oil in a heavy pan; add cumin seeds, cloves and onion mix into oil.
• Add turmeric powder, chilli powder, salt, and coriander powder.
• Mix it very well, and stir till oil separates.
• Add chole, bay leaf, and tea pouch in pressure cooker for 4 to 5 whistles.
• Add chopped tomatoes in prepared paste and cook until oil separates.
• Now add this paste into cooked chole.
• Close the pressure cooker again for 1 whistle.
• Sprinkle garam masala on top of it.
• Serve it hot with puri, roti, or with bhatura.