This curry requires some advance preparation time. 5 hours before you plan to cook, drain a can of chickpeas*. Boil 500ml water in a kettle or medium saucepan. Add the drained chickpeas and teabag to a saucepan and pour the boiling water on top. Cover this saucepan and set it aside to soak for at least 5 hours (or up to overnight, kept in the fridge).

30 minutes before making the curry, take some pieces of pure tamarind equalling about 1tbsp and place it in a small bowl. Pour a few tablespoons of hot water over the tamarind and leave to soak.

To make the curry, heat oil in a large kadai or metal saucepan over medium-low heat. Once the oil is hot add the aromatic spices – star anise, cinnamon, green cardamom, cloves, and Indian bay leaf. Gently sauté until aromatic, taking care to not overcook. Then add the green chilli and let them sizzle a little before adding chopped onions and ginger-garlic paste. Sauté for a few minutes, stirring frequently to avoid sticking, until the onions are translucent and there is no raw smell remaining from the ginger and garlic.

At this stage add the fresh pureed tomatoes and salt. Cook on low heat consistently for around 5-10 minutes (the time it takes depends on your stove), stirring frequently to prevent burning on the bottom. You want to cook the tomato until it becomes thick, gathers together when stirred, and oil releases from the sides. Once this happens add the powered spices – turmeric powder, cumin powder, coriander powder and chilli powder. After that, mix everything thoroughly and cook for 30 seconds.

Add the chickpeas and soaking water (but not the teabag) to the pan and mix everything once again. Set the heat to medium-low and cover the pan. Simmer the curry* until the curry reaches your desired thickness – I like mine with a little gravy. Add the tamarind by holding a tea strainer above the pan and pushing the tamarind paste through, leaving the seeds behind and the paste in the curry. Next add the lemon juice and garam masala. Simmer for 5 more minutes and then serve garnished with fresh coriander and julienned ginger.