Step-by-Step Instructions

1. 1.Prepare Chickpeas and Potatoes

   Soak 250 grams of chickpeas overnight. Pressure cook the soaked chickpeas with 1 large chopped potato (optional), salt, and baking soda for up to 4 whistles to ensure they are cooked faster and become soft.

2. 2.Temper Whole Spices

   Heat oil in a pan. Add whole garam masala including bay leaves, clove, green cardamom, cinnamon, and whole cumin seeds. Let them splutter for some time until fragrant.

3. 3.Sauté Onion Paste

   Add the paste of 2 medium-sized onions to the pan. Sauté until the onion paste starts turning slightly brown.

4. 4.Add Ginger-Garlic and Green Chilies

   Once the onion paste is slightly brown, add 1 heaped tablespoon of ginger-garlic paste and 2 to 3 green chilies. Keep stirring constantly to prevent the mixture from sticking to the bottom of the pan.

5. 5.Season with Salt and Turmeric

   Add salt to taste and 1 tablespoon of turmeric powder. Mix well and continue to cook for a minute.

6. 6.Add Tomato Paste and Dry Spices

   Add the paste of 2 medium-sized tomatoes. Cook until the oil starts separating from the masala. Then, add 1 tablespoon of cumin powder, 1 tablespoon of coriander powder, and 1 tablespoon of red chili powder. Mix thoroughly and cook until the oil separates again.

7. 7.Incorporate Chole Masala

   Add 1 tablespoon of chole masala to the mixture. Stir and cook until the oil starts separating from the masala once more, indicating that the spices are well cooked.

8. 8.Combine with Chickpeas and Potatoes

   Now, add the boiled chickpeas and potatoes to the pan. Also, add the water in which the chickpeas were boiled, as it contains many nutrients. Stir everything together.

9. 9.Finish with Garam Masala and Coriander

   Add half a tablespoon of garam masala powder and chopped coriander leaves for garnish. Stir well to combine all the flavors. Optionally, you can also add a tablespoon of ghee at this stage.