Peshawari Chana

Preparation:25 mins
Cook: 10 mins
Total Time: 35 mins
Servings: Makes 6 servings

Ingredients

1 cup kabuli chana (white chick peas)
2 tsp tea leaves
1 1/2 cups chopped onions
1 tbsp garlic (lehsun) paste
1 tbsp ginger (adrak) paste
1 bayleaf (tejpatta)
3/4 cup chopped tomatoes
2 green chillies , slit green chillies
1 tbsp chilli powder
2 tbsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tbsp chole masala
1 tsp garam masala powder
1 tsp cumin seeds (jeera) powder
salt to taste
2 tbsp oil

Method

Soak kabuli chana overnight.Add a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.Heat the oil in a kadhai and add the bayleaf and onion and sauté until golden brown in colour.Add the ginger, garlic paste and slit green chillies and saute for 2 minutes.Add the tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, mix well and cook for some time.Add boiled chana and approximately 1 cup of water and cook till chana gets coated with the thick masala.Sprinkle garam masala and salt and mix well.Serve hot.