You can make this masala chole without grinding any masalas using just a pressure cooker. This lip smacking recipe goes well with rice, rotis or just by itself as an evening snack. 

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  Bhoj Masale turmeric powder
• 1/2 tablespoon  Bhoj Masale red chilli powder
• 1 tablespoon  Bhoj Masale coriander powder
• Green chillies - 2
• Garlic coves - 6 to 7
• Lemon juice - 1/2
• Bay leaf - 1 
• Chopped onions - 2
• Chopped tomatoes - 2
• 2 cups water
• ½ tsp Garam masala
• ½ tsp Jeera powder
• ½ tsp Kasuri methi
• 1 tablespoon  Bhoj Masale chole masala
• Ghee - 1/2 tsp
• Jeera - 1/2 tsp
• Dry red chilli 
• Ginger garlic paste
• Amchoor powder 
• Coriander leaves

Instructions:

1. Prepare the flavouring for cooking chickpeas: Combine elaichi, tea leaves, bay leaves, cardamom, cloves and black pepper in a diffuser.
2. Cook the chickpeas: Add soaked chickpeas to a cooker, a bowl of water, salt as per taste,  Bhoj Masale turmeric powder,  Bhoj Masale red chilli powder,  Bhoj Masale coriander powder,  green chillies, garlic cloves, lemon juice, bay leaf, chopped onions, chopped tomatoes, water and diffuser. Cook them for 4 to 5 whistles and wait till the pressure is released.
3. Add other masalas: Switch on the stove and add garam masala, jeera powder, kasuri methi and  Bhoj Masale chole masala  to the gravy. Cook for 10 to 15 minutes on a slow flame.
4. Tempering: Heat ghee in a pan and add jeera, dry red chillies, ginger garlic paste, amchoor powder to the pan. Transfer them to the cooker and cook them for 2 more minutes. Now garnish the chole masala with coriander leaves.
5. Serve it hot with some rotis or rice and enjoy!

Tips:

• Cook the chickpeas along with the diffuser for enhanced flavour and taste..