Step 1

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until softened and golden but not burned, about 10 minutes. Add 1 tablespoon of water or so if necessary to prevent burning.

Step 2

Stir in the cinnamon stick, cumin seeds, cardamom pods, peppercorns, salt, and ginger-garlic paste. Stir constantly and cook for 1 minute.

Step 3

Add in the tomato paste and all spices; stir. Cook over medium heat, stirring constantly, until tomato paste is caramelized, about 2-3 minutes. The mixture will turn a deeper red color. Add 1 tablespoon of water or so if necessary to prevent burning.

Step 4

Add water to create a thick gravy, starting with about 1/2 cup, and adding more depending on how saucy you like your chana masala. Stir in the drained chickpeas and reduce heat to medium-low. Simmer over medium-low heat for 5 minutes or until chickpeas are softened. Taste and add more cayenne powder and/or salt to taste.

Step 5

Serve over steamed basmati rice and with naan. Garnish with fresh cilantro.