Ingredients:

• 1 cup – Chole (white)
• 1 – small red Onion
• 6 flakes – Garlic
• 1-inch piece – Ginger
• 3 tbsp – Tomato puree
• 1 – big Cardamom
• 1 – small stick Cinnamon
• 2 – Cloves
• 8-10 beads – black pepper
• 1 tsp – Jeera
• 1/2 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1 tsp – Garam Masala powder
• 2 tsp – MDH Channa masala powder
• 2 – green chillies, finely chopped
• Green coriander – 2 tbsp, finely chopped
• Salt to taste
• 4 tbsp – oil

Method:

1. Wash and soak chole overnight. Boil it with salt in a cooker for approximately 30 minutes.
2. Peel onion, garlic, and ginger and grind it thoroughly to make a fine paste.
3. Take oil in a Dutch oven, heat it, and put cardamom, cloves, cinnamon, black pepper, and jeera. When it starts spluttering, put the paste in it and fry it until golden brown.
4. Mix the turmeric, chilli, and channa masala powder to it, and fry again for 2 minutes. Add tomato puree to it and fry until it leaves the oil.
5. Now mix boiled chole to the masala and add garam masala powder; let it boil thoroughly on low heat for 20 minutes so that the masala can blend well.
6. Add chopped chilli and coriander, and let it boil for more 2 to 3 minutes.
7. Serve it with poori or bhatura or any way you like.

Recipe courtesy of Sify Bawarchi