By Tanisha Salwan
October 29, 2023
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2 cups kabuli chana 6 cups Water 3 to 4 slices amla 1½ tbsp tea leaves Salt to taste 1½ tsp Baking Soda For The Masala 3 to 4 dry red chillies 1 to 2 bay leaf 6 tbsp coriander seeds 3 tbsp cumin seeds 10 to 12 peppercorns 7 to 8 cloves 7 to 8 cardamoms One mace 3 cinnamon sticks 3 black cardamoms 2 tsp ajwain 2 tbsp kasoori methi 4 tbsp anardana Powder 2 ½ tbsp amchur
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½ cup oil ½ tsp hing 2 tsp chopped garlic 1 tbsp chopped ginger 2 green chilies ½ cup chopped onion ½ tsp turmeric ¾ tsp Kashmiri chilli powder 3 tbsp chole masala Water as required ¾ cup pureed tomatoes Black salt to taste Salt to taste 2 tbsp tamarind Water 1 tbsp desi ghee 1 tsp Kashmiri red chili powder
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First, dry roast all the spices grind them into a powder and mix them together. Meanwhile, soak the chole overnight.
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Drain water and add fresh water and place them in cooker. Separate boil tea leaves in 2 cups of water for 2 minutes.
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Add salt, baking soda, and a few dried amla slices. Give 6 to 7 whistles on medium flame. When done, remove from heat.
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Heat oil in a kadai. Add hing, onion. Add ginger, garlic, chilies, turmeric, chili powder, and coriander powder.
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Add tea leaves water and cook them without much water and mash them. Add amchur, imli water, salt, black salt and water.
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Add diced potato, paneer and chopped coriander. Garnish with ghee and serve!
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