Instructions

1. Pressure cook chick peas (Pre soaked over night) with salt, baking soda & 2 liters of water.
2. Keep boiled chick peas aside without draining water.
3. Heat Oil in a kadai, add chopped onions and stir fry till golden brown.
4. Add ginger garlic paste and saute.
5. Add tomatoes and cook further till tomatoes become soft.
6. Add boiled chick peas with water.
7. Add Spicefield Chana masala and Kashmiri mirch, mix well and bring it to boil.
8. Simmer till consistency is thick, check for salt and Granish with ginger julienne & Lemon wedges.