Chole

Procedure:

• Add the pureed onions into a pressure cooker
• Stir well until they turn golden brown and all the water has dried out
• Add the ghee (clarified butter)
• Fry the dried out onions in ghee (clarified butter) on a high flame
• Add the tomato puree
• Stir well
• Add the ginger-garlic paste
• Stir well and let the masala cook
• Add the jeera powder (cumin seed powder)
• Add the dhaniya powder (coriander powder)
• Add the amchur powder (dry mango powder)
• Add the black pepper
• Add the anardana seeds (pomegranate seeds)
• Add ½ cup of the kabuli chana stock
• Mix well
• TIP: to make the masala more black, one can add more black pepper and cumin powder
• Add few coriander leaves
• Add 1 ½ cup of kabuli chana stock
• Add the pressure cooked kabuli chana and chana dal
• Mix well
• Shut the pressure cooker and let the kabuli chana cook for 1 whistle
• TIP: to thicken the gravy let the kabuli chana cook on slow flame for sometime
• Add the boiled potatoes
• Add the garam masala
• Stir well
• Ready to serve