DHABA STYLE CHANNA MASALA/ PUNJABI CHANA MASALA/ CHANA PINDI

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4

Ingredients:
250 gms white chick peas (Kabuli chana)
2 tbsp desi ghee (clarified butter)
a pinch of asafoetida powder
1 tsp cumin seeds
1 big onion finely chopped
2 big or 3 medium sized  tomatoes pureed
5-6 cloves of garlic minced or chopped
1" garlic minced or chopped
2 green chilies finely chopped
1 tsp dhania powder
1/2 tsp catch sabzi masala
1/2 tsp degi mirch powder
1/4 tsp black pepper powder
1/4 tsp dry mango powder (amchoor) or 1 tsp thick tamarind pulp
1 tsp chana masala
1 tsp kasuri methi
1/2 tsp turmeric powder (optional)
1 tbsp fresh cream (optional)
1 tbsp curd
100 grams cottage cheese cut into small cubes
Chopped coriander leaves and ginger Julians for garnishing 
salt to taste

Method (vidhi):

1. Wash and soak chick peas overnight or at least for 4-5 hours . Add sufficient water (approx. 3-4 cups) and 1/2 tsp salt and turmeric powder and pressure cook till they become soft.
2. Mean while in another pan add desi ghee and crackle cumin seeds, add a pinch of asafoetida powder and then add ginger, garlic and finely chopped onion to the ghee.
3. Cook till the onions become brown in color then add tomato puree and green chilies and cook till the masala leaves the sides of the pan.
4. Now add all the spices and curd if required add some water so that the spices don't get burnt.
5. Cook for a while and then switch off the gas.
6. Add the cooked masala to boiled chick peas and give 2-3 whistles in the pressure cooker.
7. Add cream and  cottage cheese and cook further for 5 minutes or till you reach the required consistency. Check for salt if required add some more.
8. Garnish it with chopped coriander leaves and ginger julians and serve hot with garlic naan, plain naan, bhatura, poori or simply chapati or rice.