1. To make tea water, place tea leaves or tea bag in a pan with 1 cup of water and boil for 3-4 minutes, strain and set aside.

   

For Boiling

1. Wash and soak chickpeas in water (5 cups approx.) with baking soda, preferably overnight.

   

2. Drain the chickpeas and transfer them to a pressure cooker. Add enough water to cover them by an inch, along with cinnamon, black cardamom pods, salt, sliced onions, and green chillies. Cook for 4-5 whistles on medium-high heat. Turn off the flame and let the steam release naturally.

   

   

3. In a heavy-bottomed deep pan or wok, heat oil on medium-high heat. Add bay leaves, cloves, cumin seeds, and ginger garlic paste. Saute until golden.

   

4. Add chopped or ground tomatoes and cook until soft and the oil oozes.

5. Add coriander powder, cumin powder, channa masala, red chilli powder, kasuri methi, amchur powder, and garam masala. Cook for 3-4 minutes. Sprinkle water to prevent the tomato paste from sticking to the wok's bottom.

   

   

6. Add the boiled chickpeas and mix well. Pour in the tea water and stir again.

   

   

7. Mash some chickpeas gently with a masher and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the gravy thickens and the chickpeas are well coated with the spices.

   

   

8. Check seasonings and adjust them to your taste.

For Tempering

1. Heat ghee or oil in a small frying pan on medium heat. Add cumin seeds, dry red chillies, and kashmiri red chilli powder. Once the seeds splutter, add this tempering to the chickpeas.

   

   

2. Garnish with chopped coriander leaves and serve hot with roti, bhatura, naan, kulcha, poori or paratha.