Channa Masala/Chole

Ingedients
Chick peas (kabuli chana) 1 cup
Onion 1
Tomato 2
Green chilli 1
Garlic 4-5 cloves
Ginger an inch
Bay leaves 1
cinnamon 1 inch
cloves 1
jeera 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Channa masala powder or Garam Masala powder 1 tsp.
oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing

Method:

1. Soak chick peas in water overnight. Cook till soft in pressure cooker
2. 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, cinnamon, clove and jeera 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, channa masala/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). Stir well and cook over medium heat for 5-7 minutes.

Garnish with chopped green coriander leaves and serve hot.

Homemade Chana Masala Powder
Makes 1/2 cup channa masala

1 tablespoon of coriander seeds
2 tablespoons of cumin seeds
2/3 teaspoons of black cardamom seeds
1/3 teaspoons of yellow cardamom seeds
1 2/3 teaspoons of black peppercorns
2 - 3 dried red chillies
1/3 teaspoons of whole cloves
pinch of ground ginger powder
pinch of mace
pinch of nutmeg
1/3 teaspoon of ground cinnamon
1/3 teaspoon of amchoor powder

Roast them dry and grind them into fine powder. Store in a air tight container.