PUNJABI CHOLE

INGREDIENTS
Chickpea      -       500 gms
Clarified butter / ghee    - 1 cup
Whole red chilly    -   2 - 3
Whole coriander seeds   -    1 tsp
Cumin seeds / jeera seeds      -  1 tsp
Chopped onion   -     2 medium
Ginger garlic paste     - 1 tsp
Black pepper    - 3 - 4
Cinnamon     -  1 inch stick
Mace / javitri    - 1 piece
Whole cloves  - 3 - 4
Green cardamom  -  4
Anardana / pomedranate seeds    -   1/2 tbsp
Tomato paste     -         1/2 cup
Chole masala powder    -   1 tsp
Turmeric powder   -  1/2 tsp
Salt      -  to taste
Chopped coriander leaves  - 1 tbsp
Baking powder   -      1  tbsp

METHOD
Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add poiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve chole with bhature.