Featuring Punjabi chhole
Ingredients
- kabuli chana, overnight soaked and pressure cooked till 6 whistles, 2 cups
- Ghee, 2 tbsp
- Cumin seeds, 1 tsp
- Bay leaf, 1 no
- Roasted cumin powder, 1 tbsp
- Coriander powder, 1 tsp
- Ginger green chili paste, 2 tbsp
- Amchur powder, 1 tbsp
- Shaman's Punjabi chhole masala, 2 tbsp
- Red chili powder, 1 tsp
- Asafoetida, 1 tsp
- Carom seeds, 1/4 tsp
- Coriander, finely chopped, 2 tbsp
- Salt to taste
- Black salt, a pinch
- Water as required
Method 
- Heat ghee in a pan. Add bay leaf and cumin seeds to it. Add carom seeds to it. Add asafoetida to it.
- Add ginger green chili paste to it. Add all powdered spices to it. Saute till oil oozes out.
- Add boiled kabuli chana to it. Add salt to it.
- Add sufficient water to adjust the consistency of curry.
- Garnish it with chopped coriander.
- Serve it hot with kulcha/ bhatura.
