Channa Masala

Steps

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1. 1
   Heat 1 tbsp oil in a pan. Add 5 cashews, 5 small onions, 1/2 cup grated coconut, and 1 chilli. Toast until fragrant and golden.
   ▶ ≈0:24
2. 2
   Add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 cinnamon stick, and 3 cloves. Toast until aromatic.
   ▶ ≈0:38
3. 3
   Add 1 fresh green chilli whole to the mixture and continue toasting.
   ▶ ≈0:46
4. 4
   Cool the toasted mixture and grind it into a fine paste or powder. Set aside.
   ▶ ≈0:52
5. 5
   In another pan, heat 2 tbsp oil. Add 2 bay leaves, 1 stone flower, and 1 chilli to temper.
   ▶ ≈1:23
6. 6
   Add 1 onion with a pinch of salt and cook until softened and translucent.
   ▶ ≈1:30
7. 7
   Once the onion is soft, add 1 tbsp ginger-garlic paste and cook until the raw smell disappears.
   ▶ ≈1:46
8. 8
   Add 2 tomatoes and cook until they are fully softened and broken down.
   ▶ ≈1:53
9. 9
   Soak 1 cup chickpeas in water, then pressure cook until tender, about 1-2 whistles.
   ▶ ≈2:31
10. 10
    Add 1 tbsp chilli powder, 2 tbsp coriander powder, 1/4 tsp turmeric, and 1 tsp garam masala to the tomato mixture.
    ▶ ≈2:51
11. 11
    Add the cooked chickpeas and mix well with all the spices, allowing the flavors to combine.
    ▶ ≈3:11
12. 12
    Season with salt to taste and garnish with fresh coriander leaves before serving.
    ▶ ≈3:45