In a bowl add chole masala, ginger garlic paste and mix them well.

Heat a heavy base steel vessel and once it is hot add cooking oil and then ghee.

To this add asafetida, onion puree, a pinch of salt, and mix all ingredients well. Roast for a minute.

Add the chole masala and ginger garlic mixture.

On a medium flame, cook until the oil starts to separate from the mixture. It will take around 3-4 minutes.

Add tomato puree and, stirring continuously until the oils separate from the content. The consistency will be much thicker.

Now add turmeric powder, red chili powder, dry mango powder, coriander powder, mix well with the gravy and cook for 1 minute.

Now add boiled chickpeas and potatoes. Also, add the leftover water that was used to boil chickpeas and potatoes.

Add one or more cup of water (accordingly)to make the gravy less thick.

Add salt to taste.

On full flame, let it come to a boil. Please ensure during the boil the oil is on top of the surface.

Finally, add chopped coriander leaves.

Take them out in a bowl and serve.