Peshawari Chana

Ingredients		Method
Boiled chick peas ½ kg Tomatoes 250 grams Green chilies 4 Green coriander ½ bunch Water 2 cups Oil ½ cup Turmeric powder 1 tsp Hot spices powder ½ tsp Ginger garlic paste 2 tsp Red chili powder 2 tsp Coriander powder 2 tsp Pomegranate seeds 2 tbsp Whole coriander seeds 2 tbsp Dry fenugreek leaves 2 tbsp Salt to taste		In a pan, heat ½ cup oil, add 2 tbsp fenugreek leaves, 2 tbsp ginger garlic paste, salt to taste, 2 tsp red chili powder, 1 tsp turmeric powder, 2 tsp coriander powder, 2 tbsp coriander, 2 tsp pomegranate seeds, 250 grams tomatoes and stir it well. Add 2 glasses of water and ½ kg boiled chick peas. Cook it for half an hour on low flames. Turn off the stove and garnish ½ tsp hot spices, 4 green chilies and ½ bunch of chopped c