Chhola Masala

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Step 1

Soak the Kabuli chana overnight & pressure Cook 4-5 whistles at low flame with baking soda, salt, and tea water. Keep the water little bit extra than the level of Kabuli chana.

Step 2

Heat the oil in kadhai, keep the flame low.

Step 3

Add kasuri methi, jeera Powder, dhaniya, Ginger chilli paste and stir for few seconds.

Step 4

Add tomato paste and chhola masala.

Step 5

Cook until oil is separated from gravy.

Step 6

Add boil Kabuli chana and again cook for 5-7 with. Add required amount of water.

Step 7

Garnish with green coriander.

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