Steps for making Homemade Garam Masala

1. Heat a deep pan or kadai without any oil
2. Next add half a cup of jeera or cumin seeds
3. Next add 1/4 cup black pepper
4. Keep stirring for a while
5. Next add 3 cloves or lavanga
6. Add 1 whole star anise
7. Next add 1 inch of cinnamon or dalchini
8. Add 2 whole black cardamom and mix again
9. Add 1 teaspoon fennel seeds or saunf and mix
10. Next add half a nutmeg or jaikai and mix
11. Next add 1 inch of stone flower and mix
12. Next add half a mace or javatri and mix
13. Next add 5 green cardamom’s or elaichi and mix
14. Roast all the ingredients until you get a warm aroma, do not let it burn
15. Transfer to plate and let it cool
16. Grate the nutmeg when it is warm to touch, this enhances it taste
17. After it is cool, put it in a blender and make it into a fine powder
18. Mix using a spoon, before transferring into a jar, the Garam Masala is now ready!

Steps for making Chole or Chenna Masala or Chickpeas Masala

1. Soak 400 grams of Chenna or Chickpeas overnight. Remove any excess water and wash again
2. In a deep bowl add the soaked Chenna or chickpeas
3. To this add 2 Tej Patha or Bay Leaf
4. Add 4 lavanga or cloves
5. Add a small piece of dalchini or cinnamon
6. Add 1 teaspoon of tea powder in a small piece of muslin cloth, tie it and add it 
7. Add 1/4 teaspoon of Haldi or Turmeric
8. Add half a litre of water to this
9. Add sufficient amount of water in a pressure cooker. Cook with the weight on for 6 minutes to cook soft
10. While it is cooking, chop 1 inch ginger, 2 onions finely diced and chop 2 tomatoes finely 
11. Let the pressure cooker cool down completely and the pressure release, take the deep bowl out
12. First, take the potli or tea bag out
13. Drain the water in another dish and keep aside
14. In a deep pot or kadai add 4-5 tablespoons of oil 
15. After the oil is hot, add 2 diced onions and stir it
16. Add 1 inch diced ginger, let the onions go translucent in colour
17. Add 1 teaspoon of sugar and then salt and mix
18. Next add 2 cut tomatoes to this, 
19. If you can handle spicy food, you can add 1/4 teaspoon chilli or paprika powder
20. Next add 1 tablespoon of the freshly prepared Garam Masala
21. Now, add some of the cooked chenna or chickpeas water to this and mix
22. Add 1 tablespoon of coriander seeds powder 
23. Add 1 teaspoon Aamchoor or Raw Mango Powder and mix
24. Cook until the tomatoes go soft, you can use a nonstick masher to blend all these together
25. Next add 1 teaspoon of Kasuri Methi or dried Fenugreek Leaves and Coriander leaves
26. Now, add the cooked chenna or chickpeas and mix all the ingredients
27. Add some more of the cooked chenna or chickpeas water
28. Put the heat to high and then cover the pot or kadai
29. Add 1 more tablespoon of fresh garam masala
30. Add juice of half a lemon
31. Add salt per taste and mix again
32. Put the heat to high and then cover the pot or kadai again, let all the water get consumed
33. Garnish it with a lot of fresh coriander or cilantro
34. Serve in a bowl, garnish it with thinly sliced tomato and onion and julienned ginger
35. Add some more coriander, squeeze juice of half a lemon