Chana Masala

Ingredients:

1 cup chick peas (kabuli chana)                                                    
1 Onion
1 Tomato
1Green chilli
4 cloves garlic
small piece of ginger
2 Bay leaves
1 tsp Red chilli powder
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1 tsp Garam Masala Powder
1 tsp Tea
3 tbsp Vegetable oil
Salt to taste
Coriander leaves for garnishing 

Method:

1. Soak chick peas in water for overnight.

2. Take a small piece of white cloth. Place some tea leaves in the center, gather the cloth     and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas

3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. 

4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).

5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.

6. Add water enough to make thick gravy. Bring the gravy to boil.

7. Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes. 

8. Garnish with chopped green coriander leaves and serve hot