Kabuli Channa (White Chickpeas) 200 gms, Oil 5 tbsps, Cumin Seeds 1 tsp, Bay Leaf 1, Ginger-garlic paste ½ tsp, Onion 1, Tomato 100 gms, Everest Chilli Powder 1 tsp, Everest Coriander Powder 1 tsp, Everest Turmeric Powder ½ tsp, Everest Chhole Masala 1½ tbsp, Potatoes 2, Anardana powder ½ tsp, Coriander Leaves, Lime, Green Chillies.

Soak Kabuli Channa (White Chickpeas) overnight, wash and pressure cook it in 4 cups of water till soft. Drain. Heat oil, add cumin seeds, bay leaf, ginger-garlic paste and onion (ground to a paste). Fry till onion is brown, then add minced tomato. Cook till oil separates.

Add Everest Chilli, Turmeric, Coriander powders and Chhole Masala. After 2 mins, mix in the drained Kabuli Channa and diced potatoes. Cook nicely till Kabuli Channa/potatoes are well mixed with masala. Add the drained water from the Kabuli Channa, salt and Anardana powder, cover and cook on a medium flame for 15 mins.

Garnish with coriander leaves, lime and green chillies and serve.