### TranslatedIngredients: 400 grams Kabuli Chana (White Chickpeas) - soaked overnight and boiled,1/2 cup Kasuri Methi (Dried Fenugreek Leaves),2 Tomatoes - pureed,8 Cashew nuts,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,1 Bay leaf (tej patta),1 tablespoon Sunflower Oil,1 Green Chilli - finely chopped for garnish,Salt - to taste,1 Cinnamon Stick (Dalchini),3 Cloves (Laung),1 teaspoon Cumin seeds (Jeera),2 tablespoons Coriander (Dhania) Seeds ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Punjabi ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Kasuri Methi Chole Recipe, wash and soak the chickpeas overnight and pressure cook for 3 whistles using a pressure cooker and keep aside.Make a smooth puree of the tomatoes and keep aside.Take a pan, dry roast the ingredients mentioned in the spice mix table on low flame till aromatic and grind it to a coarse mix using a mixer grinder and keep aside.Add oil to the same pan, add the bayleaf, tomato puree, turmeric and red chilli powder and saute for 2 to 3 minutes until the oil separates out.Now, make a smooth paste of the cashew using a mixer grinder with little water.Add the cashew paste, garam masala and the ground spice mix to the pan and saute until everything comes together.Now, add the kasuri methi, boiled chickpeas and water to your desired consistency.Season with salt and let the gravy simmer for 10 minutes till it become thick and switch off the flame.Garnish with chopped green chillies and serve hot.Serve the Kasuri Methi Chole Recipe, along with Phulkas and Palak Raita for the weeknight dinner.
