Pressure cook chhola, keema, tomato, potato and parsley leaves with turmeric powder in sufficient water.
Heat ghee in a deep bottomed vessel.
Add dry red chillies along with bay leaves.
Fry for 2 seconds.
Add green chillies and onions.
Fry till translucent.
Add the pressure cooked chhola and keema mix to the onions and fry.
Mix curry and cinnamon powder, ginger-garlic paste, sugar and salt in 1/2 cup of water and add to the pan.
Add curry leaves.
Boil on medium heat until the gravy thickens.
Serve hot with rice or rotis.
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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.