Rinse the chickpeas in a bowl and soak them in fresh water overnight. Drain and rinse the chickpeas again. Turn on the stove and place a pressure cooker over medium heat. Add the soaked chickpeas, garlic cloves, cinnamon stick, black cardamom, green cardamom, cloves, black peppercorns, bay leaves, tea bag, water, and salt. Make sure the water is about 2 inches above the chickpeas. Mix well and pressure cook on medium heat for 3 to 4 whistles. Turn off the heat and let the cooker cool before opening. Once cooled, check if the chickpeas are cooked.

Turn on the stove and heat oil in a large skillet. Add the onion puree and cook until golden brown. Add the ginger-garlic paste and sauté for 1-2 minutes. Add the tomato puree and salt, and cook until the oil separates. Add the ginger julienne, green chilies, turmeric powder, red chili powder, coriander powder, pomegranate seed powder, and cumin powder. Cook for 2-3 minutes. Add a little water and cook for another minute.

Add the cooked chickpeas along with their water and mix well. Adjust the amount of water depending on how thick or thin you want the curry. Cover and simmer on low heat for 5 minutes. Add garam masala, dried fenugreek leaves, and cilantro, then turn off the heat.

Your delicious Amritsari Chole is ready. Serve hot with bhature or kulcha.