Method
1.	Heat oil in a large pan and add the cloves and cinnamon,
	cook for 30 seconds. Then add the onion and cook until golden brown
2.	Next add the green chili, ginger and garlic, cook this for 30 seconds.
3.	Add the tomatoes, cumin powder, coriander powder, garam masala,
	turmeric and salt. Stir and add 100mls of water, bring to the boil,
	cover, reduce heat and simmer for 3-4 mins.
4.	Remove cover, add the chickpeas and the remaining water.
	Stir and bring the curry to the boil, reduce the heat,
	cover and simmer for 10-15 min.
	The sauce should reduce to a nice thick consistency.
5.	Garnish with the fresh coriander and serve with bhatura
	or naan bread and plain rice.