Make the chana masala seasoning blend: In a large, dry saucepan over low heat, toss the chili peppers, cilantro seeds, cumin seeds, allspice, cloves, cardamom pods, and cinnamon sticks, stirring or shaking frequently, until when fragrant, from 3 to 5 minutes. The chili will darken slightly and become more pliable. Watch everything so the seasonings don’t burn. Transfer the spices to a plate or bowl and let cool.
https://www.washingtonpost.com/food/2022/01/12/chana-masala-recipe-instant-pot-chickpeas/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle An Instant Pot chana masala recipe for creamy, spiced chickpeas