Wash and soak the kabuli chana overnight.

When ready to cook, change the water a couple of times, take enough water in a pressure cooker along with cubed potatoes, a pinch of turmeric powder, salt to taste, and 2 kokum pieces.

Make sure the chana is completely immersed in water.

Cover the cooker with a lid and cook on high flame for 4 whistles.

Let the pressure release. Open and check the chickpeas. You can discard the kokum.

Heat the oil in a nonstick pan.

When hot add the minced onions and saute well.

Stir it till onions become translucent.

Next, add the ginger-garlic paste and slit green chilies.

Now add tomatoes and combine well. Cook on high while you stir.

Simmer and add all the spice powders except garam masala.

Combine and let it simmer till the oil oozes out on the sides.

After 5 to 7 minutes, add the boiled chana and potatoes.

Mix well and let it cook with the masala.

Add water as required and bring to a boil.

Now add garam masala and adjust the salt

Add coriander leaves and mix well.

When the gravy is thick, switch off and serve with pooris.