Chana Masala (Punjabi Chole), · 12 servings

Rinse 710 ml dried chickpeas (kabuli chana) well at least three times. Cover with 710 to 945 ml water, for soaking and soak overnight, at least 8 h. Drain and rinse.

Put the chickpeas in a pressure cooker with 1.42 l water, for cooking, 3 black tea bags, 3 pods black cardamom pod, 12 pods green cardamom pods, 3 cinnamon stick (2.5 cm piece), 6 whole cloves and 1 ½ leaves small bay leaf, fresh. Cook over medium heat for five or six whistles, or 16 min at high pressure in an Instant Pot.

When the pressure has dropped, open the lid and discard the tea bag, cinnamon and bay leaf. Keep the cooking liquid.

While the chickpeas cook, put 3 to 6 dried Kashmiri red chilies, seeded, 44 ml coriander seeds, 15 ml fennel seeds, 15 ml cumin seeds, 3 pods black cardamom pod, 12 pods green cardamom pods, 1 ½ leaves small bay leaf, fresh, 12 whole cloves, 3 cinnamon stick (2.5 cm piece), 12 to 24 black peppercorns and 3 mace blades in a dry pan. Roast over low heat, stirring constantly.

Turn off the heat, stir in 2 ml freshly grated nutmeg and let everything cool. Grind with 15 to 22 ml amchur (dried mango powder) to a fine powder.

Heat 89 ml neutral oil in a heavy pan and add 3 cinnamon stick (2.5 cm piece), 6 whole cloves, 6 pods green cardamom pods and 1 ½ leaves small bay leaf.

Add 1.06 l onions (2 medium) and 3 green chilis and fry over medium heat until golden.

Stir in 33 to 44 ml ginger garlic paste and fry for about a minute.

Add 710 ml tomatoes (3 medium) and cook over medium-high heat until they break down and lose their moisture. Lower the heat and stir in 7.5 to 11 ml Kashmiri chili powder, 2 ml ground turmeric and 11 to 15 ml salt.

Add all of the chole masala powder and saute for 3 min to 4 min.

Add the cooked chickpeas with their dark cooking liquid and 710 ml water, adding a little more water if needed for a gravy. Bring to a rolling boil over high heat, then cover and simmer on low heat.

Stir in 15 ml kasuri methi. Taste and add more salt, extra amchur, only if needed if you want more tang, or garam masala.

Heat 44 ml ghee in a small pan and fry 6 to 12 green chilies until blistered, using a splatter screen. Add 3 fresh ginger (1 cm piece), turn off the heat and stir in 3.5 ml asafoetida (hing).

Pour the sizzling tadka over the chole and scatter with 89 ml coriander leaves. Serve with bhatura, puri, naan or basmati rice.