South Indian Restaurant Style Chana Masala

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1. 1Step 1: Drain the chickpeas and rinse under running water a few times. Pressure cook the chickpeas with 2.5 cups water and salt, until cooked.
2. 2Step 2: Heat oil/ghee in a wide and deep pan. Add crushed cardamom, cloves, star anise and bayleaf. Add chopped onion and cook until it browns.
3. 3Step 3: Add crushed ginger and garlic and green chilli. Cook for 2-3 minutes, until the raw smell goes.
4. 4Step 4: Add kashmiri chilli, coriander, turmeric powders and garam masala/chicken masala. Fry for 2-3 minutes, until the raw smell goes. Add 1 tbsp of hot water to bring together the masala.
5. 5Step 5: Add pureed tomato and salt. Cook until it's done and oil starts appearing.
6. 6Step 6: Add cooked chickpeas along with the stock (cooking water). Bring to a boil and reduce flame to the lowest. Cover and cook for 7-8 minutes.
7. 7Step 7: Grind together grated coconut, soaked cashew nuts and poppy seeds (if using), fennel seeds with 2-3 tbsp water to a smooth paste.
8. 8Step 8: Take the pan from the stove and add the coconut paste. Gently mix to incorporate the paste into the curry.
9. 9Step 9: Bring the pan back to fire and cook for 3-4 minutes. Add chopped coriander leaves. Let the curry rest for half an hour before serving.