Suruchi Sharma
Ingredients:
1/2 cup of soaked chickpeas, 2 cups of tea leaf water, 1 cup of water, a bay leaf, cardamom, cloves, cinnamon, a pinch of asafoetida, salt to taste, carom seeds, cumin seeds, pomegranate, oil, ginger-garlic paste, onions, green chillies, Kashmiri red chilies, coriander powder, tomato puree, kasuri fenugreek, coriander leaves, & water.
Put the soaked chickpeas, tea leaf water, asafoetida, whole spices, salt, and water into a pressure cooker and cook for 7-8 whistles.
Remove the whole spices and set aside the chickpeas and chickpea water
Heat oregano, cumin seeds, and pomegranate in a pan. Once cooled, grind them to a fine powder. Your chana masala is ready.
Heat oil in a pan to make the curry. Add ginger garlic paste and cook for 2-3 minutes. Then, cook the onion mixture until it turns a golden brown hue.
Incorporate green chillies, red chilli powder, ginger, coriander powder, chana masala, and water, then blend thoroughly.
Incorporate the tomato puree and simmer for 6 to 7 minutes. Stir in the cooked chickpeas thoroughly. Pour the chickpea water into the curry.
Add the kasuri methi and coriander leaves, then infuse the ghee with ginger and chillies, stirring well. Serve hot with bhature or naan.