Punjabi Channa Masala

1. Step 1

   To make tea water, place tea leaves or tea bag in a pan with 1 cup of water and boil for 3-4 minutes, strain and set aside.

   

For Boiling

1. Step 1

   Wash and soak chickpeas in water (5 cups approx.) with baking soda, preferably overnight.

   
2. Step 2

   Drain the chickpeas and transfer them to a pressure cooker. Add enough water to cover them by an inch, along with cinnamon, black cardamom pods, salt, sliced onions, and green chillies. Cook for 4-5 whistles on medium-high heat. Turn off the flame and let the steam release naturally.

   

   
3. Step 3

   In a heavy-bottomed deep pan or wok, heat oil on medium-high heat. Add bay leaves, cloves, cumin seeds, and ginger garlic paste. Saute until golden.

   
4. Step 4

   Add chopped or ground tomatoes and cook until soft and the oil oozes.
5. Step 5

   Add coriander powder, cumin powder, channa masala, red chilli powder, kasuri methi, amchur powder, and garam masala. Cook for 3-4 minutes. Sprinkle water to prevent the tomato paste from sticking to the wok's bottom.

   

   
6. Step 6

   Add the boiled chickpeas and mix well. Pour in the tea water and stir again.

   

   
7. Step 7

   Mash some chickpeas gently with a masher and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the gravy thickens and the chickpeas are well coated with the spices.

   

   
8. Step 8

   Check seasonings and adjust them to your taste.

For Tempering

1. Step 1

   Heat ghee or oil in a small frying pan on medium heat. Add cumin seeds, dry red chillies, and kashmiri red chilli powder. Once the seeds splutter, add this tempering to the chickpeas.

   

   
2. Step 2

   Garnish with chopped coriander leaves and serve hot with roti, bhatura, naan, kulcha, poori or paratha.