At first, for preparing the black chole , soak chole or Kabuli chana or chickpeas for at least 12 to 15 hrs in a sufficient water

Next, drain water, and pour soaked chole along with water to cook in a pressure cooker.

Also, sprinkle 1 tsp baking soda and salt in it.

Now to get the exact black colour chole, in a cotton cloth add 1 small bay leaf,3 green cardamom,3 clove, 1-inch cinnamon, and 1 1/2 tbsp tea leaves.

Give a knot, keep it inside a pressure cooker, cover the lid, and cook this chole for 5 to 6 whistles on medium flame until it becomes soft.

Now for cooking punjabi chole masala heat oil in a pan.

Next saute bay leaf, cumin seed, cloves, green cardamoms, and cinnamon until you get a beautiful aroma.

After that, add a tablespoon of ginger garlic paste and finely chopped onions, and saute them until it becomes slightly golden brown

Furthermore, pour tomato puree in it, sprinkle a teaspoon of salt, and cook for some time until the gravy starts thickening.

Additionally, add sliced green chile, and sprinkle a few teaspoons of red chili powder, chole masala powder, and turmeric powder. garam masala powder, coriander powder.

Mix all the spices together and cook this chole masala gravy for a further 5 to 6 min.

Cut 4 to 5 ginger vertically sliced add it to this gravy, and mix all of them together.

Now pour boil chole and water into this pan, and mix all of the ingredients together.

Cover the pan and simmer this Punjabi chole gravy on low flame for 15 to 20 min, until it becomes thick.

Additionally, sprinkle a teaspoon of Kasuri methi, and a few tablespoons of freshly chopped coriander leaves.

Finally, our chole masala recipe is completed, serve hot puri, butter roti naan even plain rice goes well.