To make chole aloo masala, soak chickpeas in water overnight and boil with salt until three whistles sound.

Fry diced potatoes in oil until golden.

In another pan, temper bay leaf, cinnamon stick, clove, green cardamom, and black cardamom in oil.

Add onion, tomato puree, and ginger-garlic paste and cook until oil separates.

Add red chili powder, turmeric powder, salt, and Tata Sampann Punjabi Chole Masala and cook for five minutes.

Now add potatoes and chickpeas and cook for five more minutes.

Pour in two cups of chickpea water and cook until chole reaches medium thickness.

Add garam masala and ghee.

Serve with rice.