Step 1

firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.

Step 2

transfer the soaked chickpea to a pressure cooker.

Step 3

add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.

Step 4

pressure cook for 5 to 6 whistles or until the chana is cooked well.

Step 5

firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.

Step 6

roast on low flame until the spices turn aromatic.

Step 7

further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.

Step 8

cool completely and transfer to a mixi.

Step 9

add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.

Step 10

blend to fine powder without adding any water.

Step 11

chole masala powder is ready. store in an airtight container for longer shelf life.

Step 12

firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.

Step 13

add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

Step 14

further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.

Step 15

now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.

Step 16

saute until the oil separates from the masala paste.

Step 17

now add in pressure cooked chana and mix well adjusting consistency as required.

Step 18

cover and simmer for 10 minutes or until the flavours are well absorbed.

Step 19

finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.