Butter chickpeas (Chana Makhani)| |Veg. curry (with vegan alternatives)

Chana Makhni or Butter Chickpeas is a delicious Indian Vegetarian Curry with Chickpeas in rich, creamy gravy or sauce. I have provided vegan alternatives as well. Please refer to the Ingredient list below.
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Ingredients for Butter Chickpeas:
Butter (or ghee/ margarine/ cooking oil)- 3-4 Tbsp.
Whole spices: 1-inch cinnamon, 1 tsp. Cumin seeds(jeera), 5-6 cloves
Optional Spices: 1-2 bay leaves, ½ tsp fennel seeds (saunf), 1-2 cardamom (elaichi), few black pepper corns
Sliced ginger and garlic - 1 tbsp each
Sliced Onion - 2 cups
Ground spices - 1 tsp each of turmeric powder, coriander powder, and red chilli powder (or as per taste)
Kasuri Methi (dried fenugreek leaves) - ½ tsp (optional)
Diced tomato - 1 to 1 ½ cups
Water - 1 ½ to 2 cups
Chickpeas- 1 cup dried chickpeas, soaked in water overnight (or at least 6hr) and cooked until soft; or 2 cups of canned chickpeas (drain out the water, and rinse to remove excess salt)
Salt to taste
Garam Masala powder - ½ tsp (optional)
10 % milk (half-n-half)- ½ cup (or 2 tbsp heavy cream); vegan alternatives: 2 tbsp pasted cashew or almond, or 2 tbsp cashew or almond butter, or half a cup of thick cashew or coconut milk.
Sugar - 1-2 tsp (optional)
Chopped coriander leaves or cilantro