Amritsari Chole is one of the finest Chick Pea recipe that comes from Punjabi Cuisine, specially from the Holy City of Amritsar. Boiled while chickpea is slow cooked and simmered with onion and tomatoes along with some handpicked spices that makes it a delectable curry served with soft and fluffy kulchas or bhatura. To make Amritsari Chole you first need to wash and soak chole over night or at least 7-8 hours till it rises and doubles. Add chole in a cooker along with salt, bay leaf, big cardamom, cinnamon stick and tea bags. Close the lid and pressure cook it till the chole softens. Collect the cooked chole in a bowl along with whole spices, discard the tea bags and keep aside. Heat oil in a wok and add chopped onions and green chilies, saute till the onions sweat and turns pink in color. Now add ginger garlic paste and fry till raw smell does off. Add in chopped tomatoes and saute till they ate mushy. Now add coriander powder, red chili powder, turmeric (optional), amchur powder and anardana powder and fry till oil starts leaving the sides. Now add cooked chole along with the water and mix well. Adjust salt again as per taste and let the curry boil. Simmer the gas and close the lid, let the chole cook for another few minutes till it thickens and oil starts oozing out. Sprinkle some garam masala powder and give a quick stir one last time. Turn off the gas and garnish with some fresh chopped coriander. You Amritsari Chole are good to go with Bhature, Kulcha, Puri or may be some plain rice.