Wash and soak dry white chana in enough water for a minimum of 5-6 hours or overnight.
Discard the water and transfer the soaked chickpeas to a pressure cooker.
Boil 1.5 cups of water along with 3 tsp of tea powder in a pot.
Strain the black tea using a strainer to the pressure cooker and add all the ingredients mentioned under 'To cook the chana' to the chana.
Add salt as per taste, 2 cups of water and close the lid. Pressure cook the chana for 4-5 whistles or until thoroughly cooked. Let the pressure settle naturally.
Meanwhile, cut the ginger and green chili as shown in the picture. Grind the onions to a smooth paste and puree the tomatoes.
To a heavy-bottomed vessel, add 1 tbsp oil and 1 tbsp ghee and let it heat.
When the oil is hot, add half of the julienned ginger and green chili. Reserve the other half of both for a final tadka. Fry them for 30 seconds.
Add the onion paste and cook until it changes color.
Add the ginger-garlic-green chili paste and cook until the raw smell disappears. Cook until the onion paste starts to brown.
Add the pureed tomatoes and mix well. Cook for a minute.
Add turmeric powder, red chili powder, coriander powder, cumin powder, amchur powder, anardhana powder and chole masala powder to the onion-tomato mixture. Cook until oil separates.
Add some water to this mixture if it becomes very dry.
Add the pressure-cooked chana along with the spices and the water to the onion-tomato mixture. Mix well and let it come to a boil.
Now, add the garam masala, kasuri methi and the coriander leaves and check for salt. Let the curry simmer until the desired consistency of gravy is achieved. Switch off the stove. In a tadka pan, add 1 tbsp ghee and add the reserved ginger and green chilies. Let it fry. Add this tadka to the chole masala before serving.
Serve Amritsari chole with butter naan or paratha or rice.