Chana Pindi and Garam Masala

My dad decided to learn to cook Indian food a while back. It works because there are a lot of vegetarian recipes from some regions, and this is one of our favorites. It comes from the Bombay Palace Cookbook.

1 packet chana masala spice or 2 rounded T garam masala
1 t garam masala
1/2 t coriander
1/2 t cumin
1/2 t paprika
1/2 t tumeric
1/4 t cayenne
2c drained chickpeas
1 piece fresh ginger, minced
2 tomatoes, chopped, or 1 can tomatoes, drained
1/2 c water
1/4 c butter, melted
2 T chopped cilantro

Combine chickpeas, tomatoes, spices, and water in a skillet or wok. Save for later: butter, cilantro, half of the chana masala, and the tablespoon of garam masala.
Cover skillet and simmer 5-7 minutes to allow most of the water to evaporate.
Transfer chickpeas to serving dish. Pour melted butter over.
Sprinkle with cilantro, garam masala, and remaining chana masala.

McCormick sells a garam masala, but it's much sweeter than this blend. Bulk spices are shockingly cheap at my local Indian supermarkets, so check 'em out.
To make your own garam masala, grind together: 8 oz tumeric, 8 oz coriander, 8 oz cumin, 6 oz powdered sugar, 4 oz black peppercorns, 1 oz cardamom, 2 oz fennel seed, 2 oz mace, 1 oz whole cloves, 1 oz mustard seed, 1 oz poppy seed, 1 oz garlic powder, 1 oz fenugreek seed, and 1/2 oz cinnamon.
Store in an airtight container.