Hina Auntie’s Chana Masala with Puri

Toast coriander seeds, dried chiles, cloves, cinnamon, and 1 tablespoon cumin seeds in a medium skillet over medium, stirring constantly, until fragrant, about 2 minutes. Remove from heat; grind spices into powder in a spice grinder, about 30 seconds. Set ground spices aside.  

Heat ghee in a large, heavy-bottomed stockpot over medium. Add remaining 1 tablespoon cumin seeds; cook, stirring constantly, until seeds begin to pop, about 30 seconds. Add white onion; cook, stirring occasionally, until almost translucent, 2 to 3 minutes. Add ginger, garlic, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in tomato sauce; cook, stirring occasionally, until ghee begins to separate from tomato mixture, about 3 minutes. Stir in ground spices, and, if using, amchoor and kala namak. Stir in chickpeas and 2 ½ cups water; season with kosher salt to taste. Sprinkle with smashed cardamom. Bring to a simmer; cook 5 minutes. Using back of a spoon, mash about one-third of the chickpeas. Stir in lemon juice; cook, stirring occasionally, 5 minutes. Remove from heat; let cool slightly, about 10 minutes. Garnish with cilantro; serve with red onion, cucumber, tomato, lemon or lime wedges, serrano chiles, and puri.