PUNJABI CHANA MASALA OR CHOLE MASALA

Steps:

• Pressure cook and boil the beans upto 5 whistle or for 10 mins. Keep aside and let the pressure drop.
• Heat a pan or wok on medium and add in the oil and the ghee, let the ghee melt completely.
• Reduce the heat to low now and add in the khada masala/whole spice mix and let splutter.
• On a medium heat, add in the onion paste to the whole spices, saute in and fry till the water dries and the fat separates.
• Add the garlic paste and stir in until the raw smell is gone.
• Add the tomato puree, chilli powder, roasted spices powder, salt and saute until the oil separates.
• Now add the boiled chick peas/garbanzo beans, (retain the water for the curry). Carefully fold in the peas with the fried masala/spice mix and fry for few mins on low.
• Add water little at a time and let simmer, with occasional stir in.
• Once done, garnish with freshly chopped coriander or cilantro leaves and serve hot with any Indian flat bread or rice.