हलवाई स्टाइल भंडारे वाली पूरी आलू छोले की सब्जी

Ingredients

• 1 cup Kabuli Chickpeas (dry, soaked for at least 15 hours and rinsed)
• 1 tsp Salt (for soaking and seasoning)
• 3 tbsp Mustard Oil (high smoke point, Indian style)
• 1 tsp Whole Garam Masala (crushed or chopped)
• 1 tbsp Fresh Coriander Leaves (chopped, added at the end for garnish)
• 1.5 tsp Fennel Seeds (crushed)
• 1 tsp Cumin Seeds
• 1 tbsp Fresh Ginger (finely grated)
• 1 tbsp Green Chilies (finely chopped)
• 2 tbsp Besan (Gram Flour) (helps thicken the gravy)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (mild color and flavor)
• 0.5 tsp Roasted Cumin Powder
• 1 tbsp Chole Masala (store‑bought or homemade blend)
• 0.5 tsp Coriander Powder
• 1 cup Tomato Paste (homemade or store‑bought, thick)
• 1 cup Warm Water (for adjusting gravy consistency)
• 1 tsp Kasoori Methi (Dried Fenugreek Leaves) (crushed between palms)
• 2 tbsp Unsalted Butter (solid, added at the end for richness)
• 3 large Potatoes (boiled, skins on, cut into chunks)
• to taste Additional Salt

Instructions

1. Soak Chickpeas

   Rinse 1 cup dry Kabuli chickpeas and soak in plenty of water for at least 15 hours (or 10‑15 hours depending on season).

   Time: PT15H

2. Pressure Cook Chickpeas

   Drain soaked chickpeas, add fresh water (about 2 cups) and 1 tsp salt to a pressure cooker. Cook on medium‑low pressure for 30 minutes until soft but not mushy.

   Time: PT30M

3. Prepare Spice Base

   Heat 3 tbsp mustard oil in a large kadai over medium heat. Add 1 tsp crushed whole garam masala, 1 tsp cumin seeds, 1.5 tsp crushed fennel, 1 tbsp grated ginger, and 1 tbsp chopped green chilies. Sauté until the oil turns aromatic (about 2 minutes).

   Time: PT5M

4. Add Besan and Dry Spices

   Stir in 2 tbsp besan, 0.25 tsp turmeric, 0.5 tsp Kashmiri red chili powder, 0.5 tsp roasted cumin powder, 1 tbsp chole masala, and 0.5 tsp coriander powder. Fry for 1 minute on low heat to remove raw flour taste.

   Time: PT1M

5. Create Tomato Gravy

   Add 1 cup tomato paste (or pureed fresh tomatoes) and 1 cup warm water. Stir well and bring to a gentle boil. Cook for 15 minutes, allowing the raw tomato flavor to mellow and the gravy to thicken.

   Time: PT15M

6. Season with Kasoori Methi

   Add 1 tsp crushed kasoori methi and stir for 2 minutes.

   Time: PT2M

7. Combine Chickpeas

   Add the cooked chickpeas together with the cooking water (about 1.5 cups) into the gravy. Simmer for 15 minutes on low‑medium heat, allowing the starch from the chickpeas to thicken the sauce.

   Time: PT15M

8. Add Boiled Potatoes

   Gently fold in 3 boiled potato chunks. Cover and cook on low heat for 20‑25 minutes until potatoes absorb the flavors and the gravy reaches desired thickness.

   Time: PT25M

9. Finish with Butter and Garnish

   Stir in 2 tbsp butter, an extra 0.5 tsp Kashmiri red chili powder, and 1 tbsp chopped fresh coriander. Turn off the heat and let the butter melt, then give a final gentle stir.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g