Ingredients
Kabuli chana - 1 cup
Potatoes - 2 (cut in fours)
Onion - 4 (1 finely cut )
Tomato - 3
Green chillies - 3 (or as per spice)
Ginger - 1" piece.
Oil , salt.
Spice mix for cooking chana
Tea leaves - 3 tsp
Cinnamon stick - 1"
Cloves - 2/3
Black elachi -4/5
Tej patta - 1
Ginger paste - 1 tsp
Soda - 1/2 tsp (optional)
Masalas to be used
Dhania powder - 1tsp
Jeera powder - 1 tsp
Red chilli powder - 1 tsp
Fennel powder - 1 tsp
Anardana powder / Amchur powder - 1tsp
Garam masala / chole masala - 1tsp
Method
1) Soak the kabuli chana overnight. Pressure cook with spice mix. Drain and reserve the stock.
2) Make a gravy of onion , green chillies and ginger.
3) Make a puree of tomato and keep.
4) In a pan add oil then add onion gravy (step2), cook till raw smell goes. Then add tomato puree (step3). Let the whole gravy cook well.
5) Add the dry masala and cook gravy till oil leaves sides.
6) Add the pressure cooked chana (step 1) and boiled potatoes. I fried the potatoes on a pan a little.
7) Let the whole gravy simmer for 10 minutes.
8) Serve hot with puri , bhatura , paratha or chapati.
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