How to make

Add 10gms of ghee to a preheated pan over medium heat; add the onion, ginger and saute until the onion softens.

Once the onion softens, add the dry Amritsari chole masala, chopped tomatoes, turmeric powder and saute the tomatoes until it becomes mushy and soft.

Once the tomatoes are soft. Add the cooked chickpeas into the chole masala. Stir well to combine.

Cover the pan and simmer the Amritsari Chole Masala for a good 15 minutes.

After 15 minutes of simmering, keep the pan uncovered and cook it open until the Amritsari chole masala has a thick gravy consistency. Mash a few chana a little to make it a thick gravy if required. Check the salt at this stage and add more if required.

Once done, add the remaining ghee and give it a brisk boil for a minute and turn off the heat.

Finally garnish with coriander leaves and serve hot with English Oven Kulcha