Amritsari Chana Masala

If using dried chickpeas, drain the soaked chickpeas and pressure cook with 4 cups of fresh water and the two tea bags for 20-25 minutes until tender but still holding their shape. The tea adds the characteristic dark color. Discard the tea bags and reserve 1 cup of the cooking liquid.

Heat oil in a heavy pan over medium heat. Add the chopped onions and cook for 10-12 minutes, stirring regularly, until they are deeply browned. Patience here pays off; the dark onions are the backbone of the gravy.

Add the ginger-garlic paste and green chilies. Cook for 2 minutes until the raw smell fades.

Stir in the coriander powder, cumin powder, Kashmiri chili powder, and turmeric. Toast the spices for 30 seconds, then immediately add the tomato puree to prevent burning.

Cook the tomato masala for 8-10 minutes on medium heat, stirring frequently, until the oil separates from the sides and the mixture darkens.

Add the cooked chickpeas and the reserved cooking liquid. Add the chana masala powder and salt. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, partially covered.

Using a potato masher, press down on a quarter of the chickpeas right in the pot. This thickens the gravy while leaving most of the chickpeas whole for texture.

Finish with amchur, anardana (if using), and garam masala. Stir well and simmer for 2 more minutes. Serve topped with julienned ginger, cilantro, and lemon wedges alongside bhature, puri, or rice.