Firstly, rinse the chickpeas a few times in water. Soak the dried chickpeas overnight in water or for 8 to 9 hours.
Drain all the water and rinse the chickpeas again once or twice. Again drain the water and set aside.
Now you can cook the chickpeas in a 3 litre stovetop pressure cooker or Instant pot.
Add the soaked chickpeas, cinnamon, black cardamoms, cloves, tej patta, crushed ginger, dried gooseberry pieces, black salt or regular salt in the stovetop pressure cooker or in the steel insert of the Instant pot. If you do not have dried gooseberry, then opt to use 1 tea bag or 1 teaspoon black tea powder or black tea leaves tightly wrapped in a muslin.
Add 3 cups water and give a stir.
For stovetop pressure cooker, cook the chickpeas on medium heat for 12 to 15 minutes or more if required.
For instant pot, pressure cook on high pressure mode for 25 to 30 minutes.
Whether you have cooked the chickpeas in the stovetop pressure cooker or Instant pot, wait for all the pressure to fall naturally. Then only remove the lid.
The chickpeas have to be tender with a melt in the mouth texture.
Strain the chickpeas and reserve 1 cup stock together with the whole spices if you have used dried gooseberry. If you have used tea leaves or tea powder, then discard the stock.
Making onion tomato masala
In a heavy frying pan or wok, heat oil. Add the finely chopped onions. Sauté onions stirring often until golden on medium-low heat.
Add the chopped tomatoes and chopped ginger and sauté the tomatoes till they become soft and mushy. The oil should separate from the onion and tomato mixture.
Making amritsari chole
Add the cooked chickpeas and mix very well.
Add all the ground spice powders, stir and sauté for one to two minutes.
Now, add the strained chickpea stock or water, slit green chillies and salt as needed. Mix thoroughly.
Simmer on medium heat until the curry thickens a bit. Mash a few chickpeas so as to thicken the curry.
Check the salt and seasonings and add more if needed.
Serve Amritsari Chole hot garnished with ginger julienne and chopped coriander leaves with some bhatura, naan, roti, poori or steamed basmati rice.
The spices and seasonings can be adjusted as per your preferences.
You can also use 3 cups of canned chickpeas instead of dried chickpeas. Rinse the canned chickpeas in fresh water first a few times. Drain the water and then add the canned chickpeas to the onion-tomato masala base.
Swap dry mango powder with lemon juice. Add 1 teaspoon lemon juice or as needed when the cooking the curry is complete. Instead of dry mango powder you can also add dry pomegranate seeds powder.
You can add a pinch of baking soda while cooking the chickpeas. If you have used baking soda, then discard the stock and use water while making the curry base later. The same applies if you have used tea bags or tea leaves/tea powder. Discard the stock and use water.