Step-by-Step Instructions

1. 1.Prepare the Chickpea-Potato Paste

   Add 1 cup of boiled chickpeas, 2 medium chopped boiled potatoes, and 2-3 green chilies to a blender jar. Blend until a smooth paste is formed. Set aside.

2. 2.Temper Spices

   Heat 3 tablespoons of oil in a pan. Add 2 bay leaves and 1 teaspoon of cumin seeds. Let them splutter for about 10-15 seconds.

3. 3.Sauté Onion Paste

   Add the blended paste of 1 large onion to the pan. Sauté on medium heat, stirring continuously, until the onion paste turns golden brown, which should take about 4-5 minutes.

4. 4.Add Ginger Garlic Paste

   Add 1 tablespoon of ginger garlic paste to the pan. Cook for another 1-2 minutes until its raw smell disappears.

5. 5.Cook Chickpea-Potato Paste

   Now, add the prepared chickpea-potato-green chili paste to the pan. Mix well and cook for 2-3 minutes, stirring occasionally.

6. 6.Prepare Curd and Spice Mixture

   In a separate bowl, combine 1/2 cup of curd, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1.5 tablespoons of coriander powder, and 1 teaspoon of garam masala. Mix thoroughly until no lumps remain. Then, add 1 teaspoon of Kashmiri red chili powder for color and mix again.

7. 7.Add Curd Mixture to Gravy

   Pour the curd and spice mixture into the pan with the cooking paste. Mix everything well.

8. 8.Simmer Gravy with Water and Masalas

   Add 1/2 cup of water to the pan and stir. Then, add 1 teaspoon of Kitchen King masala and 1 teaspoon of Amchur powder. Mix well, cover the pan, and let it simmer for 5-7 minutes on low heat until the gravy thickens and oil starts to separate.

9. 9.Add Whole Chickpeas and Chole Masala

   Uncover the pan and add the remaining 1 cup of whole boiled chickpeas. Add salt to taste and 1 tablespoon of chole masala. Mix everything gently.

10. 10.Final Simmer and Garnish

    Stir in 1 tablespoon of chopped coriander stalks. Cover the pan again and let it simmer for another 2-3 minutes to allow the flavors to meld. Serve hot with naan or paratha.