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A staple spice blend in North India, Badshah Punjabi Chole Masala is an elaborate spice mix that makes Punjabi chole like never before. We have taken inspiration from ancient and traditional culinary practices to make this blend every household’s favourite across Punjab. Recipe: A) In a bowl, wash and soak 1 kg Kabuli channa (chick peas) overnight. (B) Take a small cloth and put two tsp of tea leaves in it. Tie this cloth firmly with thread so that the tealeaves do not spill out. (C) In a pressure cooker put in the Kabuli channa, enough water to cover the Kabuli channa and the tea leaves bag. (D) Pressure cook for three whistles. Then lower the flame for a few minutes before taking off the flame. Do Not open the pressure cooker immediately. Once the steam escapes from the pressure cooker, drain and keep the Kabuli channa aside. The tealeaves bag can be disposed off. (E) In a deep pan add 4 tbsp of vegetable oil and 3 onions finely grated. Stir on a low flame till the onion turns golden brown. (F) Now add the Kabuli channa, 2 tbsp Badshah Punjabi Chhole masala, 1 tsp Badshah turmeric powder and 1 tsp Badshah red chilly powder. Stir for 5-7 minutes. (G) Then add 3 finely diced tomatoes, 2 tbsp salt and simmer for 5 minutes. (H) Add 3 cups water or as required for the gravy. Lower flame and simmer for 15 minutes. (I) take off the flame and sprinkle finely chopped coriander. Can be served with rice or Indian breads.