Punjabi Chollae

Serves 4

Ingredients

White Chana 250g

Tea bag 1 

Black cardamom 4

Bay leaf 2

 Cumin seeds 1 tbsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Garam masala 1 tsp

Chana masala 1- 1 1/2 tbsp

Anardana powder 1 tsp (optional)

Potatoes 2 medium

Onion 2

Garlic 3-4 pearls

Ginger 2 inches

Green chilli 2

Tomato puree 2tbsp

Salt to taste

For garnishing 

Tomato 1

Onion 1/2

Ginger cut into match sticks

coriander leaves

Method

Take a pressure cooker and pressure cook chana, cubed potatoes with water, black cardamom, bayleaves, tea bag and salt.

If tea bags are not available, take a small muslin cloth and add 1-2 tb sp of tea powder  and tie a knot and add it to the boiling chana.

Make onion paste and ginger garlic paste and keep it separately.

Take a pan, add 2 tbsp of oil and add cumin seeds to it . Allow it to splatter.Add vertically cut green chillis to it.

Add the onion paste and cook it till the raw onion smell goes off.

Add the ginger garlic paste and fry it for 3 minutes.

Add the tomato puree and mix well.

Add the masalas, chilli powder, coriander powder, garam masala, chana masala and anardana powder, salt and mix well.

Add enough water to get a gravy consistency or boiled chana water can also be used.

Add the boiled Chana and potatoes and mix well. Cook it for 10 minutes in medium flame.

Garnish with ginger, green chilli, coriander, tomatoes and onion.

Serve hot with rice or roti.