Jammu’s favourite Anardaana wale Chole#sikandalouscuisine 

Recipe Courtsey मोनिका वनीत गुप्ता

Thank you Monica. For the Fabulous heavenly chole recipe . I’m pasting your recipe as I followed it word by word. 
 Chickpeas – 1 cup

Cinnamon stick – 1 inch

Cloves – 3

Black cardamom – 1

Oil – 2 tbsp

Cumin seeds – 2 tsp

Green chilies – 2 chopped

Tomatoes puree-1/2 cup (optional)

Coriander powder – 2 tsp

Red chili powder – 1 tsp

Anardana paste ( soak dry pokegranate seeds in water for half an hour and then drain water and make paste with little water ) – 2-3 tbsp

Salt – to taste
Wash chickpeas well and Soak them in enough water overnight.
Discard soaking water and add 3 another cups of water, cinnamon stick, cloves, and cardamom in pressure cooker.
Cook it on high for 1 whistle then lower the heat to lowest and cook it for another 6-7 whistles. Turn off the heat.
Heat oil in a pan. Once hot , add cumin seeds. Let them sizzle.
Then add chopped green chilies. Cook it for a second
Add pureed tomatoes.
Cook it till all the moisture from tomatoes goes away and it start to leave the oil from the sides.

Then add coriander powder, red chili powder, anardana paste and salt. 
Mix well and cook for a minute.
Then add boiled chana. Mash few channas with ladle. Mix well so all the masala will coat them.
Add water from boiled chana. Mix well and boil it till the consistency you like. We serve it dry with bhaturas


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