1
with the tea bags + salt until soft. Remove the tea bags; keep the dark cooking water.
2
. Add onions; — don't rush, deep golden is the colour.
3
Add ginger-garlic and green chili, then the tomato purée; cook until the .
4
Stir in turmeric, Kashmiri chili, coriander, and the chole masala.
5
Add the chickpeas + enough reserved water to make a thick gravy. Mash a handful of chickpeas to thicken.
6
Simmer 20+ min (longer is better). Finish with and garam masala.
7
Top with ginger strips, raw onion, and coriander. Serve with bhature or puri.