CHOLE

Yeields: 4 servings

Ingredients:

Kabuli Chana: 1 cup (soaked overnight)
Potato: 1 no. (medium sized)
Onion: 1 no. (big sized)
Tomato: 2 nos.(medium sized)
Jeera: 1/2 tspn
Garam masala: 1/2 tspn
Coriander powder: 1 tspn
Jeera powder: 1/2 tspn
Khas khas: 1/4 tspn
Turmeric powder: 1/2 tspn
Chilli powder: 1 tspn
Tej patta (bay leaves): 2 nos.
Salt: as required
Oil: 3 tbspn
Coriander leaves: 2 tbspn (chopped)
Lemon juice: 1 tspn
Cream: 1 tbspn

Preparation

1. Pressure cook kabuli chana(add little turmeric and salt) and potato.
2. Grind onion, tomato, khas khas into a paste.
3. Take a pan add oil. When oil heats up add jeera, tej patta stir and add the ground mixture.
4. Stir for 5 minutes and add turmeric powder, chilli powder, coriander powder, jeera powder, garam masala and little salt. Keep stirring till the paste does not stick to the pan and oil starts leaving the pan.
5. Add boiled kabuli chana and mashed potato, add water if needed. Simmer and  cook for 5 to 7 minutes.
6. Once it becomes thick add cream and switch off the stove.
7. Add lemon juice and garnish with coriander leaves.
8. Serve hot with roti, paratha, naan or kulcha.