• Add the pureed onions into a pressure cooker
  • Stir well until they turn golden brown and all the water has dried out
  • Add the ghee (clarified butter)
  • Fry the dried out onions in ghee (clarified butter) on a high flame
  • Add the tomato puree
  • Stir well
  • Add the ginger-garlic paste
  • Stir well and let the masala cook
  • Add the jeera powder (cumin seed powder)
  • Add the dhaniya powder (coriander powder)
  • Add the amchur powder (dry mango powder)
  • Add the black pepper
  • Add the anardana seeds (pomegranate seeds)
  • Add ½ cup of the kabuli chana stock
  • Mix well
  • TIP: to make the masala more black, one can add more black pepper and cumin powder
  • Add few coriander leaves
  • Add 1 ½ cup of kabuli chana stock
  • Add the pressure cooked kabuli chana and chana dal
  • Mix well
  • Shut the pressure cooker and let the kabuli chana cook for 1 whistle
  • TIP: to thicken the gravy let the kabuli chana cook on slow flame for sometime
  • Add the boiled potatoes
  • Add the garam masala
  • Stir well
  • Ready to serve

India Food Network

India Food Network

Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.

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