Anyone who's ever lived a student life in the US would understand when i say that I have never cooked Chole in the 2 years after my marraige and neither have we had it elsewhere. We tried to avoid it like the bubonic plague but alas it caught up with us. And the person who introduced it to us is none other than my namesake - Priyanka- a very good friend and an excellent cook. So after i fell in love with Chole all over again, i tried to wiggle out the secret from PR as we all call her and she generously gave it to me. And i believe she wont mind if i share it with all of you. So here's to a wonderful meal of Chana masala.

Ingredients

Serves 4-5

3 cans garbanzo beans/chickpeas- washed and drained

1 big onion or 2 medium onions

3 roma tomatoes

1 inch piece of ginger

3 cloves garlic

3 green chilies

salt to taste

3 tsp Everest Punjabi Chole Masala

1/3 tsp turmeric

1/3 tsp chili powder

1/2 cup onions-diced

4 tbsp coriander

3 tbsp ghee

3 cloves

1 piece cinnamon

2 bay leaves

1 dried red chili

2 cardamoms

1. Put the onions through a blender. Next blend the ginger, garlic and green chilies together to a fine paste. Also blend the tomatoes separately.

2. Heat ghee in a vessel and add in the cloves, cinnamon, bay leaves, red chili and cardamoms. Saute for 2 minutes.

3. Add the onion paste and saute till it is golden brown in color. Add the green chili-ginger-garlic paste and saute for 3-5 more minutes.

4. Next add in the tomatoes and saute till the gravy releases back the ghee.

5. Add salt, chole masala, turmeric and chili powder and saute for 5-10 more minutes.

6. Add the chickpeas and mix well. Cook for 10-15 more minutes.

7. Garnish with onions, coriander and lemon juice and serve with rice or chapatis.