Chana Masala (Chickpea Curry)

Spices (garam masala):

• 2" cinnamon stick or ½ teaspoon cinnamon powder
• 4 cloves
• 4 green cardamom pods
• 2 star anise
• 2 tablespoon curry leaves
• 2 tablespoon fenugreek leaves
• 2 bay leaf
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 2 teaspoon chili powder
• ¼ teaspoon black mustard seeds
• ½ teaspoon turmeric powder
• ¼ teaspoon ground nutmeg

Aromatics & chickpeas:

• 2 tablespoon ghee or butter, vegetable oil
• 2 large white onion sliced
• 2 x ginger sliced, 1 inch piece
• 1 whole garlic peeled, bulb
• 2½ C water 600 ml
• 1 can tomato sauce 398 ml
• 5 g tamarind paste or ¼ teaspoon amchoor powder
• 1 teaspoon salt sea salt
• 1 ½ teaspoon granulated sugar
• 2 cans chickpeas drained, 398 ml each

For serving;

• 2 tablespoon cilantro chopped, optional
• basmati rice steamed
• Naan