Shahi Choley

Our season of eating continues and after days and days of entertaining I had practically exhausted all my options to make something different. So fell back on good old Choley. Because this particular evening, I was making very few dishes and had to step up the Choley a bit, to make it good enough for the center piece. This one did stand out!
 

We will need,

Kabuli Channa  (cooked)  3.5 cups
Onion medium (fine chopped)
Garlic cloves 3 (grated)
Ginger 1" (grated)
Peanut oil 4 tbsp
Jeera 1/4 tsp
Cardamon 3-4
Bay leaf 2
Cinnamon 1"
Turmeric 1/4 tsp
Chilli powder 2 tsp (adjust according to taste)
Dhania powder 2 tsp
Cumin powder 2 tsp
Yogurt 3 tbsp
Tomatoes 2 (pureed)
Coconut milk 4-5 tbsp
Green chillies 2 slit
Coriander a handful shredded
Garam masala a pinch
Salt

Method:

• Heat oil in a wok. Throw in the Jeera, bay leaf, cardamon and  cinnamon.
• Throw in the onions and saute till brown. Once the onion is brown, throw in the garlic and ginger. Saute till fragrant about 30 sounds.
• Add the turmeric, chilli powder, dhania powder and cumin powder.
• Stir in the yogurt cook till the oil separates. Pour the tomato puree and cook till the masala is fragrant.
• Add the channa, coconut mik about 3-4 cups of water. Bring it to a boil. Simmer till the curry comes together.
• Adjust salt and finish with green chillies, coriander and garam masala. Serve hot with rice or roti.