Lists are a great way to save and organize recipes you like.
Please Enter List Name!
photo by Sangeeta Agarwal
Heat a tava and dry roast the peeled cardamoms , cumin seeds, dhaniya seeds Cloves and bay leaves ‘Let it cool’.
Grind in a mixie along with the soaked anardana to a fine paste.
Heat the mix of the ghee and oil in a Kadhai ( preferably) an iron Kadhai Add the prepared masala paste and fry for a few mins.
Drain the chole but reserve the water Add a chole a ladle at a time and mix well.
Add the salt and black pepper powder. Add the Garam masala powder. And tamarind Paste diluted in a bit of the chole stock.
Keep sprinkling a little of the reserved chole stock till you get the desired dryish yet luga lipta look. Cook it for about 20 mins.
Serve hot with bhaturas . garnished with onions/ ginger green chilies and lemon.