also add 2 tea bags, 1 inch cinnamon, 1 bay leaf, 3 pods cardamom, 4 cloves, ¼ tsp baking soda and ½ tsp salt.
3
once the pressure settles down, remove tea bags and make sure the chana has cooked completely.
5
firstly, in a small bowl take ½ tsp cumin powder, 1 tsp coriander powder, 1 tsp chilli powder, ¼ tsp turmeric, ¼ tsp black pepper powder, 1 tsp kasuri methi, ½ tsp garam masala, 1 tsp aamchur and pinch hing.
6
firstly, in a large kadai heat 2 tbsp ghee and saute 1 bay leaf, 1 tsp cumin until it turns aromatic.
8
also add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
9
further, add 1 cup tomato pulp and saute well. to prepare tomato pulp, blend 2 ripened tomato in a blender.
11
cover and simmer for 10 minutes or until flavours are absorbed well.
16