Heat oil in a pan. Add bay leaves, black cardamom, and cloves to the oil.
Sauté them for few seconds. Now add red onions, and sauté for 5 minutes or till they turn golden brown.
Add tomato puree, salt, slitted green chilies and red chili powder.
Mix well and cook covered for 5 minutes.
Add chana masala powder, dried mango powder, anardana, sugar, tamarind paste and mix well.
Remove tea bags and add water to the sauce. Mix well, and cook for 5 minutes.
Add cooked chickpeas, kasuri methi, sliced ginger and mix well.
Add some water if needed.Cook covered for 20 minutes on medium-low heat.
Add sliced onions, and mix well. Remove from heat and cover for 5 minutes.
Amritsari chole are ready. Serve with any of your flatbread and enjoy!
