Kabuli Jumbo



Main ingredients for aloo chole sabzi

- 1 cup chole ((dried chickpeas or white chana)
- 3 to 4 medium potatoese
- 3 to 4 cups water for pressure cooking
- salt as required
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger

  1. soak the dried chickpeas or chole in enough water overnight or for 8-9 hours. drain the water.
  2. rinse the potatoes very well. in a pressure cooker, add the chickpeas, potatoes and 3-4 cups water. pressure cook on medium to high flame for 7-9 whistles.
  3. remove the potatoes and peel and quarter or dice them.
  4. strain the stock of the chickpeas and keep it aside.
  5. make a fine powder of the spices mentioned under the \"chana masala powder\" list in a dry grinder.
  6. make a paste of the dry pomegranate seeds. keep aside. if you want you can strain the pomegranate seeds paste.

Also referred to as Garbanzo beans have long been valued for their fiber content.