Take oil in deep non stick vessel add hing, tej Patta, choti, badi elaichi, laung and saute for 30 secs.

Than add grated Ginger and stir for 2-3 mins. Now add onions, and saute for 7-8 mins till golden brown.

Now add tomato puree, slit green chilli, salt, red chilli powder. Mix it well. Cover and cook for 5 mins.

Than add the chana masala, Jeera powder, haldi powder, Dhaniya powder, amchur powder, imli pulp, anardana and mix well cook for 2 mins.

In the meantime take Kabuli chana in cooker add the tea bags. Put 1 tsp salt, 4 cups water. Cook for 2 whistle in high flame and 2 whistle in low flame.

Once the pressure is released ake out the tea bags. Separate the chana & residue.

Add the chana residue to the masala and mix it well. Let it simmer for 2 mins. Now add the chana to the vessel.

Than add kasuri methi, some ginger julien and cook for 10 mins in low flame.

Amritsari Chole ready for serving with ginger Julian's and onion rings....

Can be enjoyed with Samosa, Bhature.