The secret to getting a restaurant-like result lies in the chana masala spice blend, which can be found online or in Asian supermarkets. However, if you can’t get it, simply use more garam masala. Do also keep an eye out for mango powder (amchoor), as it imparts a distinctive tartness, making all the difference to the taste.
Meanwhile, pour the oil into a large saucepan over medium-high heat and fry the cumin seeds and asafoetida until the cumin is aromatic and the asafoetida has lost its pungency. Add the onion, garlic, ginger and turmeric. Continue to fry until the onion is soft and translucent, and you can smell the sizzling garlic. Add the tomatoes, bring to a simmer and cook until the tomatoes are softened and saucy, about 5 minutes. Add the chickpeas, garam masala and chana masala spice blend, and stir well.
* This has chilli powder in it, so add less of it if you don’t like spicy food, using more garam masala instead.
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