| | FOR THE CHHOLEY |
| 1 | c | Kabuli chana; (chick peas) (200 |
| | ; g.) |
| | A pinch of soda bicarb |
| 1/4 | c | Desi ghee; (50 g.) |
| 20 | g | Ginger paste |
| 10 | g | Garlic paste |
| | Salt to taste |
| 1/2 | ts | Amchur powder; (2 g.) |
| 1/2 | ts | Coarse black pepper powder; (2 g.) |
| 1/4 | ts | Cumin powder; (1 g.) |
| 1/4 | ts | Cinnamon powder; (1 g.) |
| 1/4 | ts | Black cardamom powder; (1 g.) |
| 1/4 | ts | Nutmeg powder; (1 g.) |
| | A pinch of black salt |
| | A pinch of kasoori methi powder |
| 1 | tb | Lemon juice; (15 ml.) |
| 2 | tb | Processed cheese; (30 g.) |
| | TIE IN A MUSLIN CLOTH FOR |
| | ; (BOUQUET GARNI)*** |
| 4 | | Black cardamom |
| 4 | | Green cardamom |
| 2 1/2 | | Cm cinnamon |
| 2 | | Bay leaves |
| 1 | ts | Fennel seeds; (5 g.) |
| 1 1/2 | | Cm dried ginger |
| | FOR THE MUSHROOMS |
| 250 | g | Dhingri; (white oyster |
| | ; mushrooms), dried |
| 100 | g | Khumb; (button mushrooms), |
| | ; chopped coarsely |
| 3 | tb | Desi ghee or oil; (45 g.) |
| 1 | ts | Cumin seeds; (5 g.) |
| 3 | | Spring onions |
| 20 | g | Ginger paste |
| 10 | g | Garlic paste |
| 200 | ml | Fresh tomato puree |
| 1 | ts | Kashmiri deghi mirch; (5 g.) |
| | Salt to taste |
| 1/2 | ts | Coarse black pepper powder; (2 g.) |
| 2 | tb | Processed cheese; grated (30 g.) |
| | FOR THE FILLING |
| 2 | tb | Toasted almond flakes; (30 g.) |
| 8 | | Walnuts halves; chopped |
| 16 | | Sultanas |
| 2 | | Green chillies; slit lengthwise |
| 5 | g | Coriander leaves; chopped fine |
