(Serves 4)
1 cup raw chick peas, cooked, reserve some of their liquid from cooking or 3 cups canned reserve some of the canned juices
2 tblsp oil or ghee
1 tsp cumin seeds
½ sweet onion, chopped
1 tblsp ginger/garlic paste
3 green cardamom seeds
1 black cardamom seed
2 whole cloves
½ inch cinnamon stick
2 bay leaves
¼ tsp mace
1-2 tomatoes, chopped or 1 tblsp tomato paste
25 grams of chana masala powder
salt to taste
¼ cup cilantro, chopped
Add the oil to a large skillet on medium heat. Now add the cumin seeds, do not let burn, just golden in color, now add the ginger garlic paste, stiring well then add the chopped onion.
Cook for a minute then add the whole garam masala spices (green and black cardamom, cloves, cinnamon stick, bay leaves and mace. Mix well.
Now add the chopped tomatoes or tomato paste and the 25 grams of chana masala powder. Cook until the tomato cubes have broken down, about 5 minutes.
Taste for salt if needed. Now add the cooked chickpeas, mix well. Add in enough of the reserved chick pea water to make a thick sauce. Add the chopped cilantro and cook for 5-6 minutes and serve!