For The Baharat Powder (makes Approx 1/4 Cup)
1 tbsp black peppercorns (kalimirch)
1 tbsp dry red chili flakes (paprika)
1 tsp coriander (dhania) seeds
1 tsp cinnamon (dalchini)
1 tsp cumin seeds (jeera)
1 tsp cloves (laung/lavang)
1 tsp nutmeg (jaiphal)
1 tsp dried ginger (soonth) powder
2 to 3 cardamoms
1 tbsp ghee
2 cardamoms, lightly crushed
1/2 cup finely chopped onions
1 tbsp finely chopped garlic (lehsun)
1/2 cup chopped tomatoes
1/2 cup potatoes cubes
1/4 cup kabuli chana (white chickpeas), soaked overnight and drained
1/2 tsp baharat powder, refer above
salt to taste
1 tbsp tomato puree
1 tsp lemon juice
1/3 cup chopped coriander (dhania)
1. Combine all the ingredients in a kadhai and dry roast on a slow flame for 3 to 4 minutes or till they release a pleasant aroma. Keep aside to cool.
2. Blend in a mixer to a fine powder and use as required. Store in an air-tight container.
1. Heat the ghee in a pressure cooker, add the cardamom, onions and garlic and sauté on a medium flame till the onions turn translucent.
2. Add the tomatoes, potatoes and drained kabuli chana, mix well and cook on a medium flame for a minute, while stirring continuously.
3. Add the baharat powder, salt and 4 cups of hot water, mix well, and pressure cook on a high flame for 2 whistles.
4. Lower the flame and pressure cook for another whistle.
5. Allow the steam to escape before opening the lid.
6. Add the tomato purée, lemon juice, and coriander, mix well and simmer for another minute, stirring once in between.
(Optional: Serve hot with breadsticks.)