Chana Masala 2

Ingredients

• 2 Teacup Chana, whole (Kabuli Chana) to be soaked overnight
• 2 Tablespoon Pomegranate (Anar) seeds to be soaked overnight
• 2 Teaspoon Salt for pressure cooking above
• 4 Tablespoon Cooking Oil Heat in a wide pot
• 6 Whole Cloves (Lavang) Add to above
• 6 Twigs/Sprigs Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) Add to above
• 8 Whole Pepper Corns Add to above
• 1 1/2 Teaspoon Garlic (Lason, Losun) minced, add to above
• 1 1/2 Teaspoon Ginger (Adhrak) minced, add to above
• 4 Large Onion Grated, add to above
• 120 Grams Tomato Puree
• 1 Medium Tomatoes chopped
• 1/2 Teaspoon Garam-Masala for flavour