Soak Chickpeas overnight and boil Chickpeas with a little salt and water until 3 whistles. Switch off the flame and wait until the pressure drops. Heat oil in a pan and fry cubed potatoes. Temper the remaining oil with Whole Bay leaf, Whole cinnamon stick, Clove, Green Cardamom, and Black Cardamom and add chopped onion and fry till the onion turn translucent in colour.
Add tomato puree and ginger-garlic paste and cook till oil leaves the sides.
Now add Red chilli Powder, Turmeric Powder, salt and Tata Sampann Punjabi Chole Masala and cook for 5 minutes on a low flame.
Add fried potatoes and boiled Chickpeas and cook for 5 minutes.
Add 2 cups of the water used for boiling Chickpeas and cook until Chhole get a medium thick consistency.
Add Garam Masala and Ghee.
Serve Chole Aloo Masala with steamed rice.
Recipe by Debjanir Rannaghar at http://kitchenofdebjani.com/2016/11/tata-sampann-spices-review-recipe-chole/