Pressure cook the Kabuli chana with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat. Turn the heat to medium and pressure cook for about 15 minutes or until they are soft. Let the pressure come off. Discard the spices and tea bags and keep aside.

Discard the tea bag. Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder. When the seeds crackle, add ginger and sauté for a minute. Add onions and garlic paste and sauté till the onion is golden brown, cook for 2 minutes. Add tomato puree and mix well. Add coriander powder, red chillie powder, chana masala, and green chilies. Mix well and cook for 5-6 minutes.

Add tomato, masala to the cooked chickpeas chana and mix well. Add some water if needed. Cook covered over low heat for 7-8 minutes. Turn off the heat and serve with Bhature, Puree or Rice.