Chana Masala Curry

Wash and soak 1 bowl white chana overnight.

Boil chana in a pressure cooker with 2 tea bags for 10 minutes after first whistle. Let the pressure release automatically. Then open the lid and remove tea bags.

Grind onion, piece ginger,  tomatoes and pods of garlic in a mixer.

Heat cooking oil in a wok and add cumin seeds and when cumin seeds splutter put ground onion tomato paste and roast till oil leaves the karahi.

Add salt, red chilli powder, turmeric powder, coriander seeds powder, garam masala and chana masala. Cook for 2 minutes.

dd boiled chana and adjust the consistency of mixture by adding water. Cook on low flame for 10 minutes. Switch off the flame.

Serve hot garnished with chilli and tomato slices with puri or rice.