Delhi Chole

Kabuli Channa - 250 gms; Onions - 2; Tomato - 3; Tablespoon Delhi Chole Masala - 2-3 tbsp; Green chillies - 3; Ginger-garlic paste - 2 tsp;     

1. Take oil in pan, fry onion and tomato paste for 8-10 mins. Add boiled kabuli channa and salt to taste. Boil for 15 mins on a slow flame.
2. In separate pan sauté jeera, ginger-garlic and green chilli paste in butter / ghee for 1 min and add Tablespoon Delhi Chole Masala. Add this to the boiled chana and cook it for 10 - 15 min on medium flame.
3. Garnish with coriander leaves. Serve with hot jeera rice / rotis / puris/ baturas, chopped onions and lemon.