### TranslatedIngredients: 1 Cup Kabuli Chana (White Chickpeas),1 Onion - finely chopped,1 Tomato - cut into wedges,1 inch Ginger - grated,2 cloves Garlic - mashed,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 Bay leaf (tej patta),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),2 tablespoon Sunflower Oil,Salt - to taste,4 sprig Coriander (Dhania) Leaves - roughly chopped for garnish,1 Onion - chopped,2 Tomatoes - chopped,1 Green Chilli ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Tamatari Chole Recipe, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water.Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done.Grind all the ingredients mentioned in the list to form a smooth paste, you can add a little water and transfer it to a bowl.Heat oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds.Stir in the ground paste, turmeric powder, coriander powder, garam masala, chilli powder and salt. Cook the mixture until the tomatoes and onions are well cooked and there is no raw smell. The mixture will thicken and come together.At this time add in the cooked chickpeas and tomatoes wedges, pour about 1 cup water. Stir to combine. Allow the mixture to come to a boil over medium heat.Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes. Adjust the consistency and taste of the dish according to your taste, by adding water and spices.Serve the Tamatari Chole Recipe along with Garlic Naan, Burani Raita, Carrot Cucumber Tomato Salad with Lemon and Coriander by the side to make your dinner special.