Methi chhole

Add socked chick peas into pressure cooker, add salt, cinnamon, clove, and cardamom pods, water just to level of chick peas. Keep open on heat.

Heat near to 1/2cup of water and add tea leaves, simmer for 4-5min and seive and add this into chick peas. Add soda into it. Just give a stir.

Do 3 whistle and let it cool down completely.

Heat oil in a pan, add cumin seeds, let it crackle. Then add green chilli splitted. (Crush ginger and garlic) add ginger and garlic and saute for a while. Add onion and cook on medium to low heat until it turns brown.

Then add grated tomato and salt as require in tomato, saute till oil release. (Anout 8-10min). Then add turmeric powder, chilli powder and chhole masala. Mix well and saute for a min. Then add cooked chick peas and 1/2cup of water. Keep simmering for 8-10 min on low heat.

Heat 1tbsp oil in a nonstick skillet, add chopped methi leaves and cook on medium heat until it turns dark green and bit crispy.

Add methi into Chhole and cream too. Mix and simmer for a min.

Serve hot with bhature or paratha.