Chole is a very popular dish made using kabuli chana or chickpea from the Indian state of Punjab, hence it gets its name Punjabi Chole.

The kabuli chana or chickpea is boiled using tea leaves tied in a muslin cloth or a tea bag and then cooked in a spicy onion tomato gravy.

It goes well with bhatura, pooris, rotis, kulchas and even rice.

You must be wondering why a food photo with all those perfume bottles.... heheheh, I was in search of a proper lighting in my house and I found my dressing table apt for it.



Ingredients:
Chickpeas or Garbanzo beans - 1 cup, soaked overnight, and pressure cooked in water with salt and tea bag
Potato - 1 small, finely chopped
Cumin seeds - 1 tsp
Onions - 3 medium size, finely chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Tomatoes - 2, chopped
Green chillies - 4, slit lengthwise
Salt -  to taste
Oil

Method:
Pressure cook the chickpeas till soft with salt and tea bag

Heat oil in kadhai and add cumin seeds and let them splutter