1 tsp garam masala powder
1/2 cup onion chopped
1 bay leaf
3/4 cup tomatoes chopped
salt to taste
2 tblsp coriander powder
1 tsp turmeric powder
1 tblsp chana masala
2 tsp tea leaves
2 green chillies slit
1 tblsp ginger paste
1 tblsp garlic paste
2 tblsp oi
1 tsp cumin powder
1 tblsp red chilli powder
1 cup chick peas

How to make peshawari chana :

Soak kabuli chana overnight.
Mix in a little water to the soaked chana, tie tea leaves in a piece of cloth and put it in water and then boil the chana until soft and dark in colour, strain and keep aside.
Heat up oil mix in bayleaf and cut onion, stir fry until golden brown in colour.
Mix in ginger, garlic paste and slit green chillies, stir for some time, then mix in cut tomatoes, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, stir fry for some time.
Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala.
Sprinkle garam masala and salt mix well and serve hot.