Step 1- Wash and soak 200g Chole. Then pressure cook the chole with 1½ cups of water. let it cook for 4 to 5 whistles on a medium flame.

Step 2- For the gravy, fry 2 to 3 chopped onions in 1 tbsp oil until they turn golden. Then add 1 tbsp ginger, garlic, and green chilli paste. Sauté until the raw smell disappears. Add 2 tomatoes and cook until mushy. 

Step 3- In a pan, add 1 tbsp oil and sauté a small portion of cinnamon, 1 bay leaf & 1 black Cardamom. Add the gravy to the chole. Add 1 tbsp coriander powder and 1½ tbsp of The Flavour Trail’s Amritsari Chole Masala.

Step 4- Let it simmer for 5 to 6 minutes until the gravy reaches the required consistency. Add freshly chopped coriander and serve it with rice or roti.