Soak channa for 5-6 hours and pressure cook till done. Boil potatoes and mash it. Heat oil in a pan, fry onions until golden brown.
Grind tomatoes, garlic, ginger, cashews.
Add the ground puree to the onions.
Add coriander powder, turmeric powder, salt, chilli powder, kitchen king masala and channa masala.
Let the mixture boil on low flame until oil floats on top. (approximately takes half an hour to 45 minutes).
Add mashed potatoes and cooked channa.
Boil for 5 more minutes.
Garnish with coriander leaves and raw onions.
Squeeze lime, if needed.
Serve aloo chole with naan, roti or even toasted burger buns or bread.
Recipe courtesy: Indian Vegetarian Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.