Step-by-Step Instructions

1. 1.Prepare the Tempering

   Heat 1/4 cup of oil in a pan. Add 2 dry red chilies, 1 teaspoon of cumin seeds, and 7-8 black peppercorns. Sauté until fragrant. Add 1 sliced onion and fry until it turns golden brown.

2. 2.Cook Onion-Garlic-Ginger Paste

   Add a paste made from 1 onion and 10-12 garlic cloves to the pan. Stir and cook. Then, add 1 tablespoon of ginger paste. Continue to stir and cook the mixture on low heat for 4-5 minutes until it's well-browned and aromatic.

3. 3.Add Dry Spices and Tomato Puree

   Add 2 teaspoons of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of Kashmiri red chili powder. Next, add 3 tablespoons of Northern Chhole Masala (one pouch). Pour in a paste made from 1 tomato and 2 green chilies. Add a little water as needed to prevent the spices from burning and stir well to combine.

4. 4.Simmer the Masala

   Continue stirring the masala, adding small amounts of water if it becomes too dry. Cover the pan with a lid and cook for 4-5 minutes on low heat until the oil separates from the masala, indicating it's perfectly cooked.

5. 5.Combine with Chickpeas and Season

   Add 100 grams of pre-soaked and boiled chickpeas to the cooked masala. Stir well to coat the chickpeas. Add salt according to your taste. Incorporate 1 teaspoon of Northern Garam Masala and 1 tablespoon of ghee. Stir thoroughly to mix all the flavors.

6. 6.Final Cooking and Garnish

   Add water as needed to achieve your desired gravy consistency. Stir and cook for a few minutes. Check the taste and adjust seasoning if necessary. Add chopped coriander leaves and chopped mint leaves. Cover the lid and cook for another 1-2 minutes. Finally, sprinkle Kasuri Methi and more chopped coriander leaves for garnish.

7. 7.Serve

   Your special chole is now ready. Serve hot with kulcha, naan, or paratha, accompanied by green chutney, sliced onions, and lemon wedges.