Step 1

Heat the oil and add the cumin seeds. As they begin to darken, which should take no more than a few seconds, add the black cardamom pods and bay leaf. Saute a few seconds, then add the onions.If making this oil free, roast the cumin seeds, cardamom and bay leaf in a dry pan. Then add the water and proceed to step 2.

Step 2

Add some salt and saute the onions over medium heat until they start to get brown spots. Add the ginger garlic paste and saute for a few seconds.

Step 3

Add the tomato puree and mix in. Add the coriander powder, cumin powder, if using, and paprika. Mix well.

Step 4

Stir in and let the tomatoes cook for about five minutes until most of the water has evaporated and the tomatoes are darker

Step 5

Add the chickpeas. Stir in, then add about a cup of water. The chana masala should be quite thick. If you want to thin it out, wait until after the next step.

Step 6

Bring the chana masala to a boil, cover and cook 10 minutes. Stir a couple of times in between to make sure there's enough liquid in the pot.

Step 7

Next mash some of the chickpeas with the back of the ladle. This will also help the sauce thicken. Add more water at this stage if you want to thin out the chana masala a bit more.

Step 8

Stir in the chana masala powder. Add salt if needed. Stir in cilantro.

Step 9

Serve hot.