Peshawari Chana

Ingredients

• 1 cup Chickpeas (Kabuli Chana)
• 2 tbsp Oil
• 1 Bay Leaf
• 1/2 cup Onion (chopped)
• 3/4 cup Tomatoes (chopped)
• 2 Green Chillies (slit)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tbsp Red Chilli Powder
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tbsp Chana Masala
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 2 tsp Tea Leaves
• Salt to taste

1. Preparation

   • Soak chickpeas overnight in plenty of water.
   • Tie tea leaves in a small piece of cloth.
   • Boil soaked chickpeas with the tea leaves until soft and dark in colour.
   • Strain the chickpeas and keep aside.

2. Preparing the Masala

   • Heat oil in a pan on medium flame.
   • Add bay leaf and chopped onions, sauté until golden brown.
   • Add ginger paste, garlic paste, and slit green chillies.
   • Sauté for a minute until raw aroma disappears.

3. Cooking the Gravy

   • Add chopped tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala, and cumin powder.
   • Cook until the oil separates and the masala thickens.

4. Adding Chickpeas

   • Add boiled chickpeas and about 1 cup of water.
   • Mix well and cook until chickpeas are well coated with thick masala.

5. Finishing & Serving

   • Add garam masala and salt, mix well.
   • Serve hot with naan, roti, or steamed rice.