Step-by-Step Instructions

1. 1.Prepare Chickpeas for Boiling

   Take 1 cup of Kabuli Chana (chickpeas) and soak them in water for 5-6 hours. After soaking, wash them thoroughly.

2. 2.Prepare Tea Water

   Place a pan on the gas and add 2 cups of water. Add 1 small spoon of tea leaves. Bring the water to a rolling boil until the tea leaves release their dark color and aroma. Once boiled, turn off the gas.

3. 3.Boil Chickpeas and Potatoes

   Strain the prepared tea water directly into a pressure cooker. Add the soaked and washed chickpeas, 2 peeled potatoes, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. If the water level seems low, add an additional 1/2 cup of plain water. Close the pressure cooker with its lid.

4. 4.Pressure Cook Chickpeas

   Place the closed pressure cooker on high flame and cook until 2 whistles are released. After 2 whistles, turn off the gas and allow the pressure to release naturally until the cooker is completely cool.

5. 5.Check Boiled Chickpeas

   Once the cooker is completely cool and the pressure has released, open the lid. The chickpeas should be soft and have absorbed a dark, rich color from the tea water. Transfer the boiled chickpeas and potatoes into a separate bowl.

6. 6.Prepare Gravy Ingredients

   Take 2 medium-sized onions, 2 tomatoes, 15-16 cloves of garlic, and a 2-inch piece of ginger. Using a chips cutter, thinly slice 1.5 of the onions. Keep the remaining half onion aside for grinding.

7. 7.Prepare Gravy Paste

   In a mixer grinder, combine the remaining half onion, the 2 tomatoes (roughly chopped), the garlic cloves, and the ginger piece. Grind all ingredients into a fine, smooth paste.

8. 8.Heat Oil and Temper Whole Spices

   Place the empty pressure cooker back on the gas and turn on the flame. Let the cooker heat up. Add 4 tablespoons of mustard oil (or your preferred refined oil) and let it heat thoroughly until it shimmers. Reduce the flame to medium-low. Add 3 bay leaves, 2 black cardamoms, 2 green cardamoms, 2 cloves, a small piece of mace, a 1-inch cinnamon stick, a pinch of asafoetida, 1/2 teaspoon of cumin seeds, and 8-10 black peppercorns. Sauté these whole spices until they become aromatic, about 1 minute.

9. 9.Sauté Sliced Onions

   Add the thinly sliced onions to the cooker. Sauté them on medium flame, stirring continuously, until they turn golden brown.

10. 10.Add Gravy Paste and Powdered Spices

    Once the onions are golden brown, add the prepared ginger-garlic-onion-tomato paste to the cooker. Mix well. Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 3-4 tablespoons of coriander powder (more coriander powder enhances the flavor), 1 teaspoon of red chili powder (adjust according to your spice preference), and 1 teaspoon of Kashmiri red chili powder for color. Add the 2 boiled potatoes to the mixture. Mix all the ingredients thoroughly.

11. 11.Roast Masala

    Continue to roast the masala on medium-high flame for 5-7 minutes, stirring occasionally, until the oil separates from the masala and the mixture thickens. This step is crucial for developing deep flavors.

12. 12.Add Chickpeas and Final Seasoning

    Add the boiled chickpeas (along with any remaining tea water from boiling if you desire a thinner gravy; otherwise, add fresh water if needed). Mix well. Add salt to taste, keeping in mind that salt was added during the initial boiling of the chickpeas. Add 2 green chilies (slit lengthwise) and 1 tablespoon of garam masala powder. Mix all ingredients thoroughly.

13. 13.Final Pressure Cooking

    Close the pressure cooker with its lid. Cook for 1 whistle on high flame, then reduce the flame to medium and cook for 2 more whistles. After the whistles, turn off the gas and let the pressure release naturally until the cooker is completely cool.

14. 14.Mash Potatoes and Serve

    Once the cooker is completely cool and the pressure has released, open the lid. Use a ladle or a potato masher to gently mash some of the potatoes directly in the chole. This will help to thicken the gravy and add a creamy texture. Serve the hot Dhaba Style Chole/Chana Masala in a serving dish.

15. 15.Garnish

    Garnish the Chole/Chana Masala generously with freshly chopped coriander leaves before serving.