Amritsari Channe

ing.- kabuli chana/chick peas saoked overnight 1/2 kg        ghee 3 tbsp     onion diced 6         garlic paste 3 tbsp
onion paste 1 tbsp     roasted anardana paste 2 tbsp        cinnamom 1" cloves 6     green chilie paste 1 tbsp
ground cumin seeds 2 tsp       large tomatoes purred 6      whipped curd 100 ml     haldi/turmeric pdr 1  tsp
crumbled  kasturi methi leaves  1 1/2 tsp           kashmiri mirch pdr 1 tsp                   garam masala 1 tsp
cracked peppercorns 1 tsp    pinch of nutmeg ground        pinch of ground mace.

Method- cook the channas in a pressure cooker with water till soft. heat ghee in a thick pan, fry onion until golden. add the garlic & onion paste, after 2 minutes,stir the anardana paste, fry for 1 minute before adding the cinnamon & cloves. Stir in the green chili aste & ground cumin seeds. Add tomato puree. Stir cook for 5 minutes. Pour in curd little at a time. Stir in kasturi methi, haldi & chili pdr. Moisten the pan with about 100 ml water. Cook until the masala darkens. Add remaining spices, chickpeas & a little of the cooking liquid from the chickpeas. Season. serve hot garnished with coriander leaves.