My Mother's Amritsari Chole That Won Hearts (and Arguments)

Soak chickpeas overnight with tea bags – this gives the authentic dark colour that Instagram filters can't achieve.

Drain and rinse the chickpeas, then pressure cook for 6-7 whistles on low flame after first whistle – patience is key for melt-in-mouth texture.

In a separate pan, make the masala base with onions, tomatoes, and all the spices. This is the heart of authentic chole.

Bhuno the masala for at least 25 minutes until oil separates and your kitchen smells like old Amritsar.

Add the cooked chickpeas to the masala, simmer for 15-20 minutes, then garnish with fresh coriander and serve with bhature or kulche.