1.Soak the chick peas overnight.
2.Place in a pressure cooker and cover with enough water.
3.Add the tea bag.
4.Close lid and wait till pressure is built and first whistle is heard. 5.Slow the heat and let it boil for another 5 minutes.
6.Let the pressure cooker cool and then drain the chick peas.

7.In a wok, place the potato cubes and add drained chick peas.
8.Add all the ingredients except the Ghee.
9.Melt Ghee in another pan and add on top on chick peas.
10.Mix the spices into the chick peas and cook on a slow fire for 7-10 minutes.

11.Garnish with thin round slices of Tomato and Onion.545250 gms of Kabul Chole (Chick Peas)1 tea bag 1 piece of Ginger- cut length wise 2 tab spoon of Anardana Powder 1 tsp Red Chilli Powder 1 tsp Cumin Seeds 1 tsp Coriander Powder ½ tsp Amchoor (Dry Mango Powder) ½ tsp Garam Masala 3 Clove 3 Black Cardamom (skin off) 1 Boiled Potato and cut in small cubes 3 tab spoon of Ghee (clarified butter) Salt to taste Tomato and Onion slices for garnishing