Ingredients
- 1 cup kabuli chana Soaked overnight. Drain and wash the kabuli chana.
- 2 tbsp chana dala Soaked overnight. Make a small potli by tying the cardamom, cinnamom and tea leaves
- 2 piece black cardamoms (badi elaichi) Pressure cook the kabuli chana
- 25 mm stick of cinnamon Discard the potli and keep aside
- 2 tsp tea leaves Heat the oil in kadhai
- 1/2 cup grated onions Add in the pomegranate seed powder, ginger paste, green chillies
- 1 tsp coriander powder Punjabi garam masala and chilli powder
- 1 tsp punjabi garam masala Add the tomato puree and salt and cook till the oil separates from the gravy
- 1/2 tsp chilli powder Add the kabuli chana and chana dal
- 3/4 cup fresh tomato puree cook till the chole is completed
Servings:
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