GINGER-GARLIC PASTE

Using either a pestle and mortar or a food processor, grind the garlic and ginger into a fine paste and set aside for later use. Traditionally, it is common to add a generous pinch of coarse sea salt along with a touch of vegetable oil to aid in the grinding processes, especially if employing a pestle and mortar.

THE FIRST TADKA

In a large pressure cooker, instant pot, or saucepan, heat 3 tbsp of vegetable oil over medium-high heat. Add the cumin seeds, fennel seeds, black cardamom pods, green cardamom pods, bay leaves, and cinnamon stick. Allow to crackle for about 1 minute, but do not allow the dry spices to burn.

COOKING THE ONIONS

Ensuring that the oil is reasonably hot, add the onions and cook until they turn a deep brown color, stirring frequently so the onions do not catch. The onions should be jammy and there should be no remnant of purple color before proceeding to step 4. If the onions become dry or begin to stick, add 2 tbsp of water to keep the mixture relatively jammy.

If you are diligant and you employ a high heat like the dabbawalas in Bombay, this can be accomplished in as little as 18 minutes. If you air on the side of caution, expect this step to take up to 30 minutes before the onion reaches our desired consistency and colour.

When the onions are properly carmelized, remove the dry whole spices if desired.

CRAFTING THE ONION-TOMATO MASALA

Still over medium-high heat, add the ginger-garlic paste and allow to brown, but not burn. Stirring frequently, this should take about 2 to 3 minutes.

Add the tomato and cook for a further 5 minutes or until the tomato has completely disintegrated into the onions.

Add the chana masala, garam masala, coriander powder, and sea salt. Stir to combine and cook for 1 to 2 minutes or until the spices are extremely aromatic.

Add the seasoned vegetable base or bullion cube and stir to combine.

COOKING THE CHICKPEAS

Add the drained chickpeas to the onion-tomato masala and mix well, ensuring that each chickpea is coated adequately. Add enough water to just barely cover the chickpeas before adding the 2 black tea bags. Cook according to one of the methods below.

The chickpeas must cook until they absorb the flavour of the masala, softening considerably in the process. To test whether the chickpeas are ready for the second tadka, remove one from the saucepan and gently press it with a fork or a spoon. If it gives way with minimal effort, the chickpeas are ready for your belly.

DABBAWALA METHOD (LARGE SAUCEPAN WITH LID)

Cover the saucepan and the cook the chickpeas over medium-high heat, stirring frequently enough for the chickpeas not to catch, but returning the lid after each agitation of the curry. With this method, it should take about 15 to 20 minutes for the chickpeas to soften and take in enough flavour from the masala.

SAM’S MOM’S METHOD (PRESSURE COOKER)

Seal the pressure cooker and allow to cook over medium-high heat (or high pressure if you use an electric cooker) for 12 to 15 minutes. Although it is not significantly more efficient to use a pressure cooker in this circumstance (as we are using tinned chickpeas), the advantage of using a pressure cooker here is that the flavour of the masala that seeps into the chickpeas in just 15 minutes is far deeper than the same amount of cooking time in a covered saucepan.

When the chickpeas have softened, remove from heat and taste for seasoning. If one was to be timid with seasoning at an earlier stage, it would be expected that a generous addition of salt would be required at this stage.

THE SECOND TADKA

In a separate small frying pan, heat the vegetable oil over medium-high heat. Add the green chilis skin-side down and fry until they begin to blister slightly, about 2 to 3 minutes. Reduce heat to medium-low and flip the chilis.

Add the cumin seeds, green chilis, and kashmiri chili powder, allowing the cumin seeds to brown but not burn while stirring the contents of the frying pan. This should take about 1 to 2 minutes.

The kashimiri chili powder is not terribly hot, so do not fear the amount listed. If excessive heat is a concern, de-seed the green chilis prior to frying them with the second tadka.

Add the perfumed red-coloured oil with the cumin seeds and green chilis to the chickpea curry and mix well.

SERVE

Pack a bowl (lmao) with a generous ladleful of chole along with some of the cooking liquor before garnishing with 4-6 ginger matchsticks, 1 lime wedge, a large spoonful of diced red onions, and a rain of freshly chopped coriander leaves. Serve with roti, bhature, or steamed basmati rice.

Enjoy this dish with friends, family, and loved ones.