Method
The tea bags give the chickpeas and gravy their dark colour.
- Pressure cook the soaked chickpeas with the tea bags, salt, black salt, ghee, and water.
- Drain the chickpeas and keep the dark cooking liquid.
- Dry roast the coriander seeds, cumin, bay leaves, dried red chilies, cinnamon, both cardamoms, cloves, peppercorns, salt, and kasuri methi, then grind to a coarse powder.
- Heat mustard oil in a large wok and add the boiled chickpeas.
- Coat the chickpeas with the ground spice mix, then stir in the ginger, green chilies, and cilantro.
- Stir-fry briefly, add tomato puree and more black salt, then pour in the reserved chickpea liquid.
- Simmer until the gravy turns thick and dark, then serve.