Wash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth to form a bundle.
Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla.
Peel the boiled potatoes and cut them into one inch sized cubes.
Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir.
In another pan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.
Add boiled chickpeas to the masala, add some more cooking stock and salt. Cook on high heat.
Roast the remaining cumin seeds and anardana and crush.
Add fried potatoes to the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little water or stock.
Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes.
Adjust seasoning in the chole, add the tomatoes and simmer for few minutes. Serve hot.

1 1/2 cups chickpeas (kabuli chana)
2 medium potatoes, boiled
1 tablespoon tea leaves
2-3 dried Indian gooseberry (amla)
5 tablespoon oil + to shallow fry
2 tablespoon cumin seeds
4–6 green chillies, slit  
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoon coriander powder
2 tablespoons cumin powder
1 1/2 teaspoons red chilli powder
1/2 teaspoon dry mango powder (amchur)
salt to taste
1 tablespoon pomegranate seeds (anardana)
1 teaspoon garam masala powder
2 medium tomatoes