- Bengal Gram(Kabuli chana): 1 cup
- Onion: 1
- Cumin seeds: 1 tsp
- Ginger-Garlic paste: 1 tbsp
- Chole Masala: 1 tbsp
- Garam Masala: 1 tsp
- Turmeric powder:1/4 tsp
- Salt: to taste
- Oil: 1 tbsp
- tea bag: 1 tsp tea powder, 3 cloves, 1 cinnamon stick
Soak the chana overnight or for 8-10 hrs. Make a fine paste of onion and tomato.
Take a muslin cloth and add tea powder cinnamon stick and cloves. tie the cloth tightly and put it in the pressure cooker along with chana and salt. After 4 – 5 whistles, turn off the flame and allow the cooker to cool down
Heat oil in kadhai. Add cumin seeds and then onion paste. stir foe a while and add ginger-garlic paste.
Once onion is cooked, add tomato paste and stir for while.
Now add chole masala, turmeric and garam masala. You can also add dry spices like cumin, coriander,red chilli powder and amchur but I have skipped as I am adding chole masala
Cook the masala till oil is separated in the kadhai.
Now add boiled chana along with water and stir well. Also mash some chana with back of your spoon to thicken the gravy.
Cook the chana for more 5-6 mins and add coriander leaves and turn off the flame.
Serve with hot bhaturas, puris, chapati or steamed rice.