Tender coriander stems - 3 tbsp (for paste)
Ginger - 2 inch piece (peeled & roughly sliced, for paste)
Garlic cloves - 5-6 (for paste)
Green chillies - 3-4 (less spicy & roughly torn, for paste)
Dry Kashmiri red chillies - 2 (broken into half, optional, for paste)
Salt - to taste (to taste, used in paste, masala, boiling chana and final cooking)
Coriander seeds - 2-3 heaped tbsp (for masala)
Cumin seeds - 1 tsp (masala), 1/2 tsp (final cooking) (for masala and final cooking)
Small mustard seeds - 1/4 tsp (for masala)
Black cardamom - 5-6 (for masala)
Cloves - 5-6 (for masala)
Green cardamom - 6-7 (for masala)
Black peppercorns - 2 heaped tbsp (for masala)
Mace - 2 (for masala)
Fennel seeds - 1/2 tsp (for masala)
Bay leaf - 2-4 (masala), 2 (boiling chana), 1 (final cooking) (for masala and boiling chana and final cooking)
Cinnamon stick - 2 inch (masala), 1 inch (boiling chana) (for masala and boiling chana)
Black chickpeas - 250 g (soaked overnight)
Dry Kashmiri red chillies - 3 (for boiling chana)
Water - 3-4 cups (boiling chana), 1/2 cup + 1 1/2 cups + 1/4 cup (final cooking) (for boiling chana and final cooking)
Turmeric powder - 1/2 tsp (boiling chana), 1/2 tsp (final cooking) (for boiling chana and final cooking)
Degi red chilli powder - 1/2 tsp (boiling chana), 1 tsp (final cooking) (for boiling chana and final cooking)
Mustard oil - 3 tbsp (for final cooking)
Oil - 2 tbsp (for final cooking)
Onions - 3 1/2 medium (sliced, for final cooking)
Prepared paste - watch the video to see (from step 1)
Tomatoes - 2 medium (chopped, for final cooking)
Potatoes - 3 medium (peeled & roughly diced, for final cooking)
Cooked chana - watch the video to see (from boiling chana step)
Sugar - 1 tsp (for final cooking)
Prepared masala - 3 heaped tbsp (from step 2)
Ghee - 2-3 tsp (for finishing)
Fresh coriander leaves - 3 tbsp (chopped, for finishing)
Coriander sprig - 1 sprig (for garnish)