Punjabi Chole

Ingredients 

• 2 cups chickpeas, soaked overnight & drained
• 3 dried gooseberry pieces (amla)
• 2 tea bags
• 3-4 tablespoons ghee
• 2 green chillies, slit
• 1 1/2 tablespoons ginger-garlic paste
• 1 cup fresh tomato puree
• 2 tablespoons chole masala
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves 
• 2 medium tomatoes, quartered

Method

1. Put the chickpeas into a pressure cooker, add gooseberry pieces, tea bags and 4 cups water. Close the lid and cook under pressure on medium heat till 6-7 whistles are released. Open the lid once the pressure settles completely and discard the tea bags.
2. Heat ghee in a deep non-stick pan. Add green chillies and ginger-garlic paste and sauté on medium heat till the raw flavours disappear.
3. Add tomato puree and saute till fat separates. Add chole masala, mix well and saute for a minute.
4. Add cooked chickpeas and salt, mix well and bring the mixture to a boil.
5. Add coriander leaves and tomatoes, mix well and cook for 2-3 minutes.
6. Transfer into a serving bowl and serve hot with kulcha.