Name: Chana masala
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 to 4
Ingredients: ¾ cup chana (or chickpeas raw (or 2¼ cups soaked or canned)); 1½ cups water; 1 tablespoon oil (or as needed); 2 to 3 large onions ((1½ cups thinly sliced)); ¾ to 1 tablespoon ginger garlic ((chopped or paste) ); 2 medium tomatoes ((1½ cups chopped or tomato puree)); ½ to ¾ tablespoon red chili powder ((adjust as desired)); ¼ teaspoon turmeric ( or haldi); ½ to ¾ teaspoon Salt ((adjust to taste)); 2 tablespoon oil (or as needed); 1 medium onion ((optional) (⅓ cup chopped finely)); 1 small bay leaf (or tej patta (optional)); 1 inch cinnamon (or dalchini (optional)); 2 to 3 cloves (or laung (optional)); 2 to 3 green cardamoms (or elaichi (optional)); 1 green chili (slit (optional)); 1 to 1½ teaspoon garam masala; 1½ teaspoon coriander powder (or daniya powder); 1 teaspoon kasuri methi ((or dried fenugreek leaves) (optional)); 2 pinch amchur ((or dried mango powder) optional); 2 tbsp coriander leaves (or cilantro chopped finely)