Description
You Will Need:
Oil: 150 ml
Ghee: 4-5 tbsp
Chickpea/Chana: 300g
Tomatos: 2-3 & Potatoes: 2-3
Coriander: 1 bunch
Mint: 1/2 bunch
Onions: 3-4
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 7-9 pc
Salt & Chilli: To taste
For a delicious taste, follow the recipe below.
Cooking Instructions:
1. Soak Chickpeas (3 Hours)
In a pressure cooker, add:
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Chole (chickpeas)
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1 cinnamon stick
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2 bay leaves
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1 black cardamom
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1 tsp tea powder
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1 liter hot water
Wash and soak for 3 hours.
2. Cook Chana Mixture
Pressure cook the soaked chana along with:
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Peeled potatoes
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½ tsp salt
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1 tsp oil
Cook for 20–25 minutes until fully soft.
Once done, mash the potatoes slightly into the chana. Set aside.
3. Fry Onions
In a separate pot, heat a mix of oil and ghee.
Fry sliced onions until golden brown.
4. Sauté Whole Spices
Add the following to the pot:
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Whole spices: cinnamon, green cardamom, cloves, bay leaves
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Ginger-garlic paste
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Green chilli paste
Sauté for 2 minutes until aromatic.
5. Cook the Masala
Add to the pot:
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Tomato purée
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Salt, red chilli powder, and turmeric
Cook until the oil separates from the masala.
Then add:
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The chana-potato mixture
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Boom Garam Masala
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100 ml water
Mix well and cook until the gravy thickens and oil separates again.
6. Garnish & Serve
Adjust salt and chilli to taste.
Garnish with fresh coriander and mint leaves.
Serve hot with bhature, rice, or naan.
Enjoy your aromatic and flavorful Korma!
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