To make the chana masala powder, grind the cinnamon, cloves, jeera, coriander seeds, peppercorn and dried red chillies until it becomes a powder, or use a ready-made powder.

Use canned chickpeas, or soak dried chickpeas overnight until they double in size, then pressure cook them for 20-30 minutes until soft enough to press.

Heat the oil in a pot and add the mustard seeds.

Once the mustard seeds have popped, add the hing, then the chopped onion, and stir over heat until browned.

Add the blended tomato, tomato puree and a splash of water.

Add the ginger, garlic, chana masala powder, garam masala, brown sugar, salt, red chilli powder, turmeric, dhanajeeru and Maggi Magic Masala, and mix well.

Pour in the Maggi Hot & Sweet Sauce and Maggi Masala Chilli Sauce.

Add the chickpeas and your desired amount of cream, mix well and simmer on low heat for 5 minutes.

Garnish with more cream and freshly chopped coriander.