Preparation

• Assemble all ingredients together to avoid last minute rush.
• Rinse chickpeas with water for 2-3 times and soak in water for overnight or 7-8 hours.
• Chickpeas will swell and double the size next day or after 7-8 hours.
  
• Finely chop, ginger, garlic, onions and tomato. You can also grind all these ingredients to make a thick fine paste. I like chopped onions in Chana Masala.

Cooking

To Pressure Cook Chickpeas

• Transfer soaked chickpeas in a pressure cooker and add water, salt and cloves.
• Pressure cook for 7-8 whistles over low flame or till chickpeas soften. Alternatively, you can cook chickpeas in your Instant Pot.
• Remove cloves after the pressure releases.

For Curry

• Now, heat oil in a pan or kadai or cookpot over medium flame and add chopped garlic and ginger. Saute till raw aroma goes away.
• Then, add chopped onions and saute till onions turn golden brown.
  
• Add 1 tsp cumin seeds, ¼ tsp turmeric powder, ½ tsp coriander powder, 1 tsp salt, ½ tsp red chili powder and mix with the onions.
• Now, add chopped tomatoes or tomato puree and saute till oil separates from the masala.
• Add boiled chickpeas with chana masala powder and mix well with the onion tomato masala so that chickpeas are well coated.
  
• Add remaining water of boiled chickpeas and add garam masala and crushed kasoori methi in the chickpeas.
• Cover and simmer for 5-8 mins so that chickpeas soak the masala.
• Mash some chickpeas for thick curry consistency (optional). Switch off the flame.
• Garnish with fresh coriander and serve with steamed rice or paratha or chapati.