Aromatic and lightly spicy, this chana masala has a rich, deep flavor. It's a delicious vegan curry option for main meals and is ready to serve in 30 minutes!
Heat the oil in a saucepan, then add the black peppercorns, fennel seeds, cumin seeds, cinnamon stick, star anise, black cardamom pods, cloves and bay leaves. Toast for 1-2 minutes.
Dice the onion, garlic, ginger and chili (keep the seeds in for more spice).
Turn down the heat and add the onion to the pan, cooking for 5-7 minutes. Then add the ginger and garlic and cook for 1-2 minutes, then add the chili and cook for 2-3 minutes.
Add the chopped tomatoes to the pan. Cook for 10 minutes, then add turmeric powder, cumin powder, coriander powder, and chili powder and mix. Then add the water.
Add the coconut and chickpeas, stirring until the chana masala is combined, cooking for a few minutes more.
Heat a small frying pan to high then add the mustard seeds and cover. When they start to pop, add the curry leaves and cook for 1 minute more. Add to the chana masala and mix well to serve.
Taste the sauce and adjust to your spice level and serve.
Notes
To store: Allow leftovers to cool before transferring to an airtight container. Store in the fridge for up to 5 days or in the freezer for 2-3 months.