Peshawari Style Chana Masala
Chole has a variety of names and styles in which they are cooked. This Peshawari Chana is boiled with tea bags for an extra flavour and cooked with spices making it even more delicious. Actual recipe uses kabuli chana (chickpeas). I have used red chana in this recipe. Step by step method : Soak chana overnight in water or for 8 to 9 hours. Drain and rinse them. In a cooker take the chana, cardamoms, cinnamon, cloves and bay leaf. Add enough water. Pressure cook the chana for 10 to 12 whistles or till the chana have softened and completely cooked. Then add chopped onions. Stir and sauté the onions till they turn golden brown. Add the tomatoes and spice powders except amchur powder and garam masala powder. Mix well and sauté till the tomatoes become mushy and you see oil oozing out. Add the cooked chana. Reserve the stock. Add amchur powder. Mix well. Add the stock. (for semi dry gravy, u can add ½ cup of stock and if u want more gravy u can add upto 2 cups of the stock or water) Now ad