Firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.

Transfer the soaked chickpea to a pressure cooker.

Add salt, cinnamon stick, bay leaf, tea bag and 3 cup water.

Pressure cook for 5 to 6 whistles or until the chana is cooked well.

Firstly, in a pan take coriander seeds, cumin, pepper, cloves pod, black cardamom, cinnamon, fennel. Roast on low flame until the spices turn aromatic.

Further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.

Cool completely and transfer to a mixing bowl,add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric. Blend to fine powder without adding any water.

Chana masala is ready. store in an airtight container for longer shelf life.

Firstly, in a large kadai heat 1 tbsp ghee and saute cumin.

Add 1 onion, chilli, 1 tsp ginger garlic and saute until the onions turn golden brown.

Further add in 1 tbsp of prepared chole masala and salt. saute on low flame until the masala turn aromatic.

Now add 2 cup tomato puree saute until the oil separates from the masala paste.

Now add in pressure cooked chana and mix well adjusting consistency as required. Cover and simmer for 10 minutes or until the flavours are well absorbed.