Wash and soak the kabuli chana overnight or for about 7-8 hrs
Tie the tea leaves in the muslin cloth and put in the cooker when you pressure cook the kabuli chana. This will give it flavour and colour.
Pressure cook till you get 5 whistles and then cook on sim for about 20 mins. So add enough water else the chana may burn.
Peel the potato and quarter it. In a wok take about 4 tbsp of oil and fry the potato on a low flame till it turns light golden in colour. We don't want them to crisp up.
Grind onion, ginger, garlic, fresh coriander and anardana powder to a smooth paste.
Once the potatoes are done take them out. Add the rest of the oil and when hot add cumin seeds and when that splutters add the onion and other aromatics paste.
Cook the paste till it starts to leave the sides of the pan. Add the choley masala and mix. If required a little bit of oil for it to cook.
After a couple of minutes add the tamarind pulp, fried potatoes, black salt and normal salt and mix.
Drain the cooked kabuli chana and keep the water.
When the gravy comes to a boil add the cooked kabuli chana reserving 2 tbsp of it to be mashed lightly. Add the mashed chana and mix. This helps the dish to come together and thickens the gravy.
Add some of the water in which the kabuli chana was cooked and let it simmer.
Taste and adjust for salt.
Garnish with fresh coriander, onion rings and green chilli.
Serve hot with kulcha, bhature, puri or rice as per your preference.