1 -24 Oz Chickpea Can (Unsalted)
1 teabag (this is used to give the black color) or Amla ( If you can find it then use it instead of tea bag, this has great nutrients and will give the dark color as well)
4 Pieces Black Cardamom
Black Salt ( Use as desired)
4 Green Chillies (Finely Chopped)
3 Tomatoes (Finely Chopped)
1 Tbsp Ginger Garlic Paste
2 Tbsp Green Coriander (Finely Chopped)
1 Onion (Finely Chopped)
1/2 tsp MangoPowder
1 tbsp Garam Masala
Red Chillies to taste
2 tsp Coriander Powder
1-1/2 tbsp Butter or Ghee
2 Pieces Bay Leaves
For Dry Spices
1/2 tsp Garam Masala
6 Pieces Cloves
1 Piece Cinnammon
1 tsp Black Pepper
1 tsp Cumin
1 tsp Coriander Seeds
2 tsp Anardana
Take a pressure cooker and add chickpea, teabag, salt and Black Cardamom and lots of water and boil for 10 minutes in the pressure cooker. Do not overcook, if you overrcook chickpea it will end up like a starchy paste. After cooking discard the teabag.
Take a pan, roast all dry spices and make a rough powder out of that and keep aside.
Take a deep pan and heat oil and add bay leaves and then add all the chole ( Keep the water seperately) in the pan and mix well for 2 minutes.
Add the dry spices, Mango powder, black salt and ginger-garlic paste. Add water in which you have boiled the chickpea earlier. Let it bring to a boil and then let it simmer for 10 minutes. Add the 2 tsp dry coriander powder.
If the curry looks too thick then add some water, mash some of the chole by pressing it with spatula to give a thick consistency like thick cream.
Garnish it with chopped coriander, green chillies halves.
Soak Red Onions in vinegar which are excellent accompaniment with Chole. Add some butter or ghee and serve it with Tandoori roti or Jeera Rice.