Step 1

Warm ghee in a heavy-bottomed pan over medium-high heat. Add a teaspoon of kalonji seeds, cumin seeds, and green chilies. Cook until the ingredients sputter.

Step 2

Lower the heat to medium-low, then add onion; cook until the onions brown and caramelize. Next, add garlic and ginger, and stir to combine.

Step 3

Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture until it becomes fragrant, about 30 seconds.

Step 4

Stir in the tomatoes and simmer for 5 minutes.

Step 5

Remove the green chilies and use an immersion blender to blend the masala until smooth. Alternatively, you can remove the mixture from heat and add it to a blender or food processor.

Step 6

Return the mixture to the pan, along with the reserved chilies. Then add the chickpeas, cilantro, 1/2 cup water, and bring it all to a simmer.

Step 7

Sprinkle the dish with kalonji seeds and cover the pan with the lid slightly ajar. Lower the heat and maintain a gentle bubble. Cook for about 12-15 minutes until the mixture reduces.

Step 8

Season chana masala with salt as needed, and garnish with cilantro.