Step 1

Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.

Step 2

Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes stirring constantly so the garlic doesn't burn.

Step 3

Add the ground spices: amchoor (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.

Step 4

Add the chickpeas and tomatoes. Partially cover, bring to a simmer, and let simmer for 25-30 minutes stirring occasionally.

Step 5

Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, and cardamom pods & cloves if you can see them.

Step 6

Serve with a dab of vegan butter to melt on top if desired. Garnish with cilantro and minced yellow onion. Enjoy with basmati rice and/or some garlic naan, and vegan unsweetened yogurt.