Heat oil in a pan. Add the chopped onions and fry till golden brown.
Now add the ginger julienne (leave a few for garnishing) and chopped green chilies and stir fry for a few seconds on low fire.
Add the ground tomato and cook for 2 min. Add more water if the gravy dries up.
Now add the Shan E Delhi Punjabi Chana Masala powder mixed with water, tea decoction, amchur, and salt and cook on a low flame for another 10 min or until the oil floats on top.
Add the cooked chana and 1/4 cup water and cook on a low flame for another 10 min, until the gravy is thick.
Remove from flame. Garnish with chopped coriander leaves and ginger juliennes.
Serve hot with batura or rotis.
cooked Kabuli Chana with kasoori methi and salt1cup Boiled potato, peeled and cubed1 Tea decoction made from 2 tea bags½ cup Onion finely sliced1 Green chilies chopped3 Tomato ground1ginger julienne1 tsp 2 ½ tbsp Chana MasalaAmchur1 tspSaltto taste
Preparation Time: 30minLevel of Difficulty:EasyServings:4Category: Veg Mains