Let's quickly get into the recipe.
kala channa (black chickpeas) - 1.5 cups (soaked overnight and cooked)
Potatoes - 2 medium, diced
Tomatoes - 2 medium
Onion - 1 big, finely chopped
Slit green chillies - 2
Ginger garlic paste - 1 tsp
Turmeric powder - 1.5 tsp
Kashmiri Chilli powder - 1.5 tsp
Dhania Powder - 2 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Chole Masala - 1 tsp
Jeera - 1 tsp
Oil - 1 tablespoon
Chopped cilantro to garnish
Ghee - 1/2 tsp (optional)
Salt to taste
1. Heat the oil, season with jeera. Add the chopped onions,green chillies and ginger garlic paste. Fry till dark brown.
2. Add the diced potatoes. Sprinkle a little water and cover till half cooked. Add chopped tomatoes.
3. When the tomatoes turn soft, add turmeric, chilli powder, dhania powder, cumin powder and salt. Add the cooked channa and a cup of water. Cover and cook for 5 minutes.
4. Add chole masala, garam masala, cover and cook till oil separates.
Garnish with chopped cilantro, add the ghee and serve hot with puris/rotis/pulav varieties.