Step 1

In a thick-bottomed pot, heat cooking oil over medium heat.

Step 2

After 60 seconds, when the oil is hot, add the finely diced yellow onion, grated fresh ginger, and bay leaf. Sauté them together for about 4 minutes, until the onions turn translucent and start to develop a light golden hue.

Step 3

Stir in the minced garlic and strips of green chilies, diced tomatoes, turmeric, Kashmiri red chili powder and chana masala. Cook for another 4-5 minutes until the tomatoes start to wither and break down.

Step 4

Add the chickpea flour (besan), and stir to ensure no lumps develop. The chickpea flour helps to thicken the curry and intensify the gravy.

Step 5

Add the salt, cilantro, drained chickpeas, and water, and turn up the heat to high, cooking the chana masala for a few minutes until darkened, thick, and bubbly.

Step 6

Before serving, sprinkle the Chana Masala with chopped cilantro and kasoori methi leaves (optional) to add a refreshing herbal note to the dish.