Chana Masala

Soak 500g chickpeas overnight or for at least 8 hours.
Cook with either pressure cooker (15 mins) or rice cooker (~2 hours) or boil them.  Whatever it takes to make them soft enough to squeeze.  Save water from cooked chickpeas.

Cook in oil:

• 1/3 cinnamon stick
• 4 cloves
• 3 bay leaves
• 5 cardamon pods
• 2 Tbsp cumin seeds

Add to spices:

• 3 diced onions (brown with salt to draw the moisture out)

Add 2 Tbsp turmeric
Then add ginger garlic paste (50:50, ~1 knob of garlic)
Once ginger-garlic paste is slightly cooked,
Add:

• 8-10 tomatoes diced
• 3 green chillies

Onces tomatoes are fully cooked (10-15 mins)
Add:

• 1 Tbsp garam masala
• 1 Tbsp chat masala
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 2 Tbsp ground coriander
• 1/4 tbsp tamarind (optional)

Add water from cooked chickpeas along with 2 Tbsp apple cider vinegar.
Add chickpeas (500g soaked overnight and cooked)
Add more water if needed
Squeeze of lime juice (optional)

Serve with Basmati rice.