firstly, soak 1 cup chana in enough water for at least 8 hours.
drain off the water and transfer to the cooker.
also add 2 tea bags, 1 inch cinnamon, 1 bay leaf, 3 pods cardamom, 4 cloves, ¼ tsp baking soda and ½ tsp salt.
pressure cook for 5 whistles adding 3 cup water.
once the pressure settles down, remove tea bags and make sure the chana has cooked completely.
firstly, in a small bowl take ½ tsp cumin powder, 1 tsp coriander powder, 1 tsp chilli powder, ¼ tsp turmeric, ¼ tsp black pepper powder, 1 tsp kasuri methi, ½ tsp garam masala, 1 tsp aamchur and pinch hing.
add ¼ cup water and mix well.
firstly, in a large kadai heat 2 tbsp ghee and saute 1 bay leaf, 1 tsp cumin until it turns aromatic.
also add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
now add prepared chole masala mix and saute for a minute.
further, add 1 cup tomato pulp and saute well. to prepare tomato pulp, blend 2 ripened tomato in a blender.
saute until the oil is separated from masala paste.
additionally, add cooked chana and 2 boiled potato.
also, add 1 tsp salt and 1 cup water
mix well adjusting the consistency as required
cover and simmer for 10 minutes or until flavours are absorbed well.
prepare the tempering by heating 1 tsp butter.
add 2 chilli, ¼ tsp chilli powder and saute on low flame.
pour the tempering over curry and add 2 tbsp coriander.
finally, enjoy aloo chole recipe with poori or chapati.