PINDI CHOLE RESTAURANT STYLE / WITH CHEF BHUPI

Soak the kabuli chana overnight and boil until tender.

In a pan, heat oil and butter, then add chopped onions, green chilies, ginger, and garlic, sautéing until golden brown.

Add chopped tomatoes and cook until soft.

Stir in Kashmir red chili, chole masala, coriander powder, anardana powder, and salt, cooking for a few minutes.

Add the boiled kabuli chana and mix well.

In a separate pot, boil water with tea leaves, bay leaves, cloves, black peppercorns, black cardamom, and cinnamon stick to create a tea infusion.

Add the tea infusion to the chana mixture, along with kasoori methi and sweet soda, and simmer for a while.

Garnish with fresh coriander before serving.

Spice Level:

Dietary