Chana Masala Cooking Paste

Soaking & Cooking Raw Chana: 
Soak 100g of dry chickpeas (kabuli chana) for 7-8 hours in water. Discard the water in which the chana was soaked and rinse off with fresh water. Cook this soaked chana in a pressure cooker with 500ml of water and 1 tea bag for 2 whistles and an additional 10 minutes on a low flame. Use this cooked chana along with the water remaining in the cooker (around 300ml) in the recipe given below.

Chana Masala Recipe:
1. In a cooking pan, take the entire contents of this packet. Add all of the soaked & cooked chana (from the above mentioned recipe) along with the water in the cooker.
2. Cook until the curry becomes thick.