This is my take on this dish!

Whole Spices (bought whole and used whole)

1 tsp of Black Mustard Seeds
2 Green Cardamom Seeds
2 Pieces of Cinnamon Stick (2 inches long)
2 Bay Leaves
1 Tsp of Dried Methi Leaves (Fenugreek) soaked in a little water

Ground Spices (bought whole and ground finely in coffee grinder)

2 heaped tsp of Cumin Seeds
4 heaped tsp of Coriander Seeds
6 Black Pepper Corns

Ground Spices (bought ground)

½ Tsp of Turmeric Powder (Haldi)
¼ Tsp of Heeng Powder (Asafoetida)
1 Tsp of Red Chilli Powder

Ingredients

1 Medium Onion (finely chopped)
4 Cloves of Garlic (finely chopped)
1” Piece of Ginger (peeled and finely chopped)
2 Large Tomatoes (skinned and chopped)
1 Large Bottle of Chickpeas in natural stock (Not drained)
2 tsp of Tomato Puree
½ tsp of Tamarind Paste (or 1 tbsp of Lemon Juice)
Olive Oil
½ Tsp of Salt (add more to taste)
Handful of Fresh Coriander leaves (chopped)

Method

Place the whole spices (mustard seeds, cardamom seeds, cinnamon and bay leaves) in a saucer and add to those the already ready ground spices (heeng powder, chilli powder, turmeric powder) and the salt.

Place the whole spices to be ground (cumin seeds, coriander seeds and black pepper corns) in a coffee grinder, reduce to a finely ground powder and add to the other spices in the saucer.

Place a generous amount of oil in the pan on a gentle heat. Add the onions and cook gently till soft. Add the ginger and garlic and continue to sauté until soft and starting to turn slightly golden. Add the spices (except the Methi Leaves) and cook them in for a further 2 to 3 minutes.

Add the chickpeas including their stock and stir fry till most of the excess water is driven off. Add the chopped tomatoes, the tomato puree and the tamarind. Cover the pan and very gently simmer for ½ an hour adding a little more water if necessary. At this point you should have a rich sauce so just add the Methi Leaves and simmer for another 5 minutes, remove from the heat and add the chopped coriander leaves.