Ingredients:

Procedure:
Firstly soak the dried chickpeas overnight in water or for 8 - 9 hours; next day pressure cook the soaked chickpeas adding the whole spices mentioned above with black salt or salt and tea bags or tea leaves wrapped tightly in a muslin cloth. Pressure cook for 8 - 10 minutes or till the chickpeas are completely cooked; strain the chickpeas and reserve the stock along with the whole spices. Discard the tea leaves or the tea bags. In a large pan or a large kadai, heat oil; add the chopped onions; fry till golden brown; add slit green chillies and fry for a minute; add the chopped tomatoes and chopped ginger and simmer the tomatoes till they become soft and mushy; add the cooked chickpeas and simmer for 5-6 minutes; add all the spice powders, stir and simmer for a minute. Nnow add the strained stock about 2½ to 3 cups to the chickpeas. If the stock is less you can add some water. Keep the whole mixture on fire and simmer till the curry thickens a bit. When the gravy thickens, add some julienned ginger to the chickpeas. Check the salt and seasonings and add more if required. Stir and serve amritsari chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.

Notes:

The spices can be adjusted as per your preferences.

This recipe can be doubled or tripled.

You can also use canned chickpeas instead of dried chickpeas.