• Add chopped tomatoes to the grinder jar of the Usha Maximus + and puress them. Keep the puree aside.

For the Chole Masala

• Dry roast cumin seeds, black cardamom, cinnamon, peppercorns, cloves, cardamom, carrom seeds, pomegranate seeds, coriander seeds and Kashmiri dry red chillies. Once done, transfer the ingredients to the grinder jar and grind to a fine powder.

For the Spice Potli

• In a muslin cloth add bay leaf, cinnamon, black and green cardamom, clove, peppercorns

and tea powder. Tie a knot.

• In a pan add overnight soaked chickpeas, water, salt and the spice potli. Boil the chickpeas

until cooked.

For the Chole Curry

• Heat oil in the pan. Add bay leaf, green chillies and onion. Sauté the onions till they become

golden brown. Add ginger garlic paste and saute. Add the tomato puree and cook it till the
oil starts to separate.

• Now add turmeric powder, red chilli powder, dry mango powder, garam masala, coriander

powder, cumin powder and cook. Add the boiled chickpeas along with the water in which
they were boiled. Add the chole masala and finish the curry. Garnish with coriander leaves
and ginger juliennes. Serve hot.