Description
Skip the junk. Skip the guesswork.
Just follow the steps — the PACK does the rest.
your KORMA will taste restaurant-style – every single time.
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 2–2½ tsp | Chilli 1–1½ tsp
Cooking Instructions:
Step 1: Soak
Wash and Soak Chole/Chickpeas with Cinnamon Whole, Bay Leaves 2, Black Cardamom 1 pc, Tea Powder 1 tsp and 1 liter hot water in Pressure Cooker for 3 hrs.
Step 2: Chana Mixture
Pressure cook soaked Chana with peeled Potatoes, 1/2 tsp Salt and 1 tsp Oil; until Full Cooked (for 20-25 mins). Mash Potatoes.
Step 3 : Fry
Take a Pot, Heat Oil & Ghee, fry sliced Onions till golden brown.
Step 4: Cook
Add BOOM GRAVY WHOLE SPICE, Ginger & Garlic paste and Green Chilli Paste; Saute for 2 mins. Add Tomatoes (puree), Salt, Chilli and Turmeric; cook until Oil separates. Add Chana Mixture, BOOM SECRET MASALA and 100 ml Water; mix well; cook until Oil separates. Adjust Salt and Chilli. Garnish with fresh Coriander and Mint leaves.
Why No Added Salt & Red Chilli?
Every family’s spice level is different.
Our Secret Masala lets you adjust Salt and heat exactly the way you like it.
Enjoy your aromatic and flavorful Punjabi Chole Korma!
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