Dahi Chole Masala (No Onion No Garlic)

Step 1: Heat Oil and Sauté Whole Spices

Heat up the pan on medium heat and add 2 tablespoons of oil. Once hot, add 1 bay leaf, 1/2 inch cinnamon stick, 1 green cardamom, 2-3 cloves, 2-3 black peppercorns, and 1 teaspoon of cumin seeds. Sauté until aromatic.

Step 2: Add Dry Fenugreek Leaves and Sauté

Add 2 teaspoons of dry fenugreek leaves and sauté for about 1 minute until fragrant.

Step 3: Cook Tomato Puree

Pour in 1 cup of tomato puree and stir well. Cover the pan and cook for 3-4 minutes until the tomato cooks well and starts releasing oil.

Step 4: Prepare Curd and Spice Mixture

While the tomato is cooking, prepare the curd mixture. In a separate bowl, take 1/2 cup of curd.

Step 5: Combine Spices with Curd

Add 1 tablespoon of chole masala, 1 tablespoon of Kashmiri red chili powder, 1/2 teaspoon of roasted cumin powder, 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 2 tablespoons of roasted besan, and 1/2 teaspoon of black salt to the curd. Mix all the ingredients well to form a smooth paste and keep it aside.

Step 6: Add Water to Tomato Base

After the tomato has cooked for 5 minutes and released oil, add 1/4 cup of water to the pan and stir to reduce the pan's temperature.

Step 7: Incorporate Curd Mixture

Pour the prepared curd mixture into the pan. Stir continuously on low heat until the mixture comes to a boil to prevent curdling.

Step 8: Add Melon Seeds Paste and Cook Gravy

Add 2 tablespoons of melon seeds paste (in cubes) and stir it into the gravy. Keep the flame medium. Cover the pan and cook for 3-4 minutes until the oil separates from the gravy.

Step 9: Add Boiled Chole and Water

Add 1 cup of boiled chole (chickpeas, previously boiled with salt) and an additional 1/4 cup of water to the gravy. Mix well.

Step 10: Season and Mash Chole

Add salt as per taste, remembering that salt was added to the chole during boiling and in the curd mixture. Stir thoroughly. Gently mash some of the chole with the spatula to thicken the gravy slightly.

Step 11: Simmer for Flavor Absorption

Cover the pan and cook for 2-3 minutes to allow the flavors to absorb.

Step 12: Garnish and Serve

After 3 minutes, remove the lid. The oil should have separated. Garnish with fresh chopped coriander leaves and stir. Turn off the flame. Serve hot with roti or rice.

• Roast besan well before adding to remove raw taste and bring out a nutty aroma.

• Add water to the pan before the curd mixture to reduce the pan's temperature, which helps ensure that the curd mixture doesn't curdle when mixed in.

• Adjust salt carefully as salt was added to the chole while boiling and also in the curd mixture.

• Mash some of the chole lightly to help thicken the gravy.