Preparation Time:  20 minutes

Cooking Time: 20 minutes

Serves: 3

Ingredients

2 cup chickpeas (white)

2 cup tomato gravy

1 cup finely chopped onions

4 green chillies

1 inch piece of ginger

5-6 cloves of garlic

2 teaspoon garam masala

2 teaspoon red chilly powder

1 teaspoon turmeric powder

1 teaspoon coriander-cumin powder

2 teaspoon fresh cream

1 teaspoon aamchur powder (mango powder)

1 teaspoon pepper

Salt

1 inch piece of cinnamon

3 elaichi (cardamom)

4-5 cloves

Oil

 

Method

Soak chickpeas 7-8 hours with two tea bags. This will help in turning chana black in colour. Pressure cook for 4 whistles or till it is soft with tea bags. Remove tea bags after boiling. Make paste of ginger, garlic and green chillies.  Grind cinnamon, cardamom and cloves.

Take kadai and heat oil. Add cumin seeds, add ginger-garlic-green chillies paste and stir it for 2-3 times. Add onions and sauté till it turns light brown. Add salt, red chilly powder, turmeric powder, coriander-cumin powder and stir for 3-4 times. Add tomato puree and cook till oil starts leaving on the sides. Add chick peas, pepper, aamchur power and garam masala and cook it for 8-10 minutes so that all the spices are mixed properly with chickpeas.

Add fresh cream, garnish it with coriander leaves and serve hot with puri or paratha. Personally I like chana red in colour, so I don’t use tea bags.