Step 1: Prepare the Chickpeas

1. Boil the chickpeas until they are soft and tender.
2. Take a small amount of boiled chickpeas and grind or mash them. Keep this aside because it will be added later to thicken the gravy.

Step 2: Start the Masala Base

1. Heat oil in a pan.
2. Add cumin seeds and let them sizzle for a few seconds until fragrant.
3. Now add the onions and sauté them until they turn golden.
4. Golden onions give the chana salan a deeper flavor, so let them cook properly before moving to the next step.

Step 3: Add Green Chilies and Tomato Puree

1. Add chopped green chilies and mix for a few seconds.
2. Blend the tomatoes into a smooth puree and add it to the pan.
3. Cook the tomato puree with the onions until the tomatoes soften and the mixture starts to thicken.

Step 4: Add Spices

1. Add salt, red chili powder, turmeric, garam masala, coriander powder, and a little nihari masala.
2. Mix everything well and cook the spices for a few minutes so the raw spice taste goes away.
3. At this stage, the masala should look rich and fragrant.

Step 5: Add Chicken Cube and Imli Aloo Bukhara Puree

1. Add 1 chicken cube and mix it into the masala until it dissolves.
2. Then add a little imli aloo bukhara puree. Start with a small amount and adjust according to your taste.
3. This gives the chana salan a slightly tangy and deeper flavor.

Step 6: Add Blended Chickpeas

1. Add the blended or mashed chickpeas into the masala.
2. Mix well.
3. This step helps make the gravy thicker and gives the salan a creamy, homemade texture without adding cream.

Step 7: Add Boiled Chickpeas

1. Now add the boiled chickpeas to the pan.
2. Mix everything together so the chickpeas are fully coated with the masala.
3. Add water according to how much gravy you want.
4. Let the curry cook on medium heat until the chickpeas absorb the spices and the oil starts separating from the masala.

Step 8: Simmer Until Flavorful

1. Cover and let the chana salan simmer for a few minutes.
2. If the gravy becomes too thick, add a little water and cook again.
3. If it is too thin, cook uncovered until it thickens.
4. Taste and adjust salt, chili, or tanginess if needed.

How to Know Chana Salan Is Ready

1. The chana salan is ready when the chickpeas are soft, the gravy is thick, and the oil starts to separate from the masala.
2. The color should look rich and slightly deep because of the tomatoes, spices, and golden onions.