2 cups cooked Kabuli Chana/Chickpeas
1 cup chopped onions
3/4 cup chopped tomatoes
5 mint leaves
1/4 cup chopped cilantro
1 tsp fresh ginger garlic paste
1/2 tsp Everest Chana masala powder
5 tsp Cayenne powder
1 tsp Coriander powder
1/4 tsp fennel powder
2 cinnamon sticks
Salt as per taste
Heat oil in a pressure cooker pan and add the cinnamon sticks,cloves,onions and salt.When the onions turn translucent add tomatoes and stir for 2 minutes.Add ginger garlic paste,fennel powder,coriander powder,cayenne powder,chana masala powder,add water and more salt if required.Stir for 2 minutes and pressure cook it again for 5-6 minutes.When the pressure is off add mint to the curry and stir for a few minutes.Garnish with chopped cilantro leaves and enjoy.
I love mint a lot and have incorporated it often in my dishes.I hope you enjoy the Chana curry with mint as I do.