Punjabi chole curry

 

Set 1 ingredients

Kabuli chana - 1 cup ( soak them for 12 hrs)

Tomato - 1 large 

Green chili - 2

Cardamom - 2

Cloves - 4

Cinnamon - 1 inch

Black cardamom - 1 

Salt - 3/4 tsp

Coriander leaves - 1 tbsp

Set 2 ingredients

Curd - 100 gms

Turmeric - 1/2 tsp

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Choley/ Chana masala - 1 tsp

Besan - 1tbsp 

Mix well

Set 3 ingredients

Oil - 3 tbsp

Onion - 1 small chopped

Cumin seeds - 1 tsp

Ginger garlic - 1 tsp

Set 4 ingredients

Ghee - 1 tbsp

Oil - 1 tsp

Cumin seeds - 1/2 tsp

Ginger - 1 inch - cut into long thin slices

Kasuri methi - 1/2 tsp crushed

Kashmiri red chili powder - 1/2 tsp

Preparation:

1. Boil set 1 ingredient for 25 mins in the instant pot and switch off.
2. Mix set 2 ingredients in a bowl and keep aside.

Method:

1. Heat oil in a pan, add 1 tsp cumin, and fry for a min.
2. Now add 1 small onion add 1 tsp gg paste and fry it turns light brown
3. Now add cued mixture and mix well and cook till oil separates from sides
4. Now add boiled chana with everything in it (make sure you take out tomato skin ) 
5. Mix well and cover and cook for 10 mins on medium flame.
6. Now in a separate small pan, add set 4 ingredients one by one and fry for a min or two and add it to chana masala and cook for 5 mins on low flame.