Chana curry

1. Onion paste: Grind onions [1 big one], ginger [one inch piece] and garlic pods [3-4] to fine paste. 
2. Tomato Puree: Boil tomatoes [2]. Peel the skin and grind to paste. 
3. Soak chickpeas/chana [1/2cup] for at least 8hours in water. Pressure cook for 4-5whistles with little salt. 

Heat oil [2tbs].
Saute cloves [3], cinnamon stick[1 inch piece] and fennel seeds [1tsp] for few seconds.
Add onion paste and fry well till the raw smell goes off.
Then add tomato puree and powders - chilli powder [3/4tsp], coriander powder [1½ tsp], garam masala powder [1/2tsp], cumin powder [1/2tsp] and amchoor powder [1/3tsp]. Add salt. 
Cook the masala until oil oozes out. 
Finally add cooked chick peas along with the stock. Cook for another few minutes. 


Garnish with sliced onions and cilantro leaves. 
Goes well with chapathi.