Punjabi Chhole

Soak chickpeas overnight and pressure cook until soft. Heat oil in a pan and sauté bay leaf, cloves, and cumin seeds. Add finely chopped onions and cook until golden brown. Stir in ginger-garlic paste and cook until aromatic. Add tomato puree and cook until oil separates. Now add salt, red chilli powder, and Rajesh Chhole Masala, mixing well to release its rich aroma. Add boiled chickpeas and some cooking water. Simmer for 10–15 minutes until thick and flavourful. Garnish with fresh coriander and serve hot with bhature or rice.