This chole masala is a variation of punjabi chole masala without onion and garlic. Despite the absence of onion and garlic, this recipe bursts with flavors and tastes delicious. 

Ingredients:

• Elaichi - 2
• Cloves - 4 to 5
• Black cardamom - 1
• Tea leaves - ½ tsp
• Black Pepper - 4 to 5
• Overnight soaked chole
• 1 tsp salt
• ½ tablespoon turmeric powder
• 1 tablespoon red chilli powder
• 1 tablespoon coriander powder
• Tomato paste
• 2 cups water
• 2 tablespoon Bhoj Masale chole masala
• ½ tsp  Bhoj Masale Hing
• Jeera - 1/2 tsp
• Ajwain - ½ tsp
• Chopped ginger
• Amchoor powder 
• Coriander leaves

Instructions:

1. Cook the chickpeas: Add soaked chickpeas to a cooker with elaichi, tea leaves, bay leaves, cardamom, cloves and black pepper. Cook them for 4 to 5 whistles and wait till the pressure is released.
2. Add all masalas together: Add garam masala, turmeric powder, red chilli powder, coriander powder and  Bhoj Masale chole masala  to a bowl and mix them well.
3. Make the gravy: Heat oil in a pan and add jeera, ajwain,  Bhoj Masale Hing,  and crushed tomatoes and cook them well. Add masalas and cooked chole to the gravy. Now garnish the chole masala with grated ginger, amchoor powder and coriander leaves.
4. Serve it hot with some rotis or rice and enjoy!

Tips:

• Add a pinch of baking soda while cooking the chickpeas for soft and perfectly cooked chana