Procedure:
- In a cooker, add the course onion
- Stir till the onion water evaporates
- Add oil once the onion paste is dry and cook
- When the paste is pale brown in colour, add the garlic ginger paste
- Let the mixture cook for about a minute
- Add the pureed tomatoes
- Give it a quick stir
- Add the salt
- Add the red chilli powder
- Add the green chillies
- Add the turmeric powder
- Add the chole and the jeera powder
- Stir well
- Add the mint leaves
- Add little bit of the chopped coriander leaves
- Stir well and allow the mixture to cook
- Once all the spices have incorporated well, add the kala chana
- Add some water
- Give it a quick stir
- Grind the extra bowl of kala chanas and add to the mix
- Ground kala chana will make the gravy thicker and tastier
- Stir again
- Add more water
- Pressure cook the gravy for about 5 minutes more
- Open the lid of the cooker and check the consistency
- Add the coriander powder
- Add the garam masala
- Add the coriander leaves
- Stir well
- TIP: Add 1/2 a lemon if you wish the gravy to taste tangier
- Ready to serve