Step-by-Step Instructions

1. 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.

2. 2.Add Dry Fenugreek Leaves and Sauté

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 11.Simmer for Flavor Absorption

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

12. 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.