Chana Masala

Instructions

1. 1

   Rinse the chickpeas and soak them in water for 8-10 hours or overnight. After soaking, drain and rinse the chickpeas again.

2. 2

   Cook the soaked chickpeas in a pressure cooker or a pot with fresh water until they are tender, which should take about 30-40 minutes.

3. 3

   Finely chop the onions, tomatoes, garlic, ginger, and green chilis.

4. 4

   Heat oil in a pan over medium heat and add the cumin seeds. Let them sizzle for a few seconds.

5. 5

   Add the chopped onions and sauté until they turn translucent and golden brown.

6. 6

   Add the chopped garlic, ginger, and green chilis to the pan and sauté for another minute until the raw smell disappears.

7. 7

   Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

8. 8

   Add the turmeric, coriander powder, garam masala, and amchur. Mix well and cook for a couple of minutes.

9. 9

   Add the cooked chickpeas to the pan and mix well with the masala. If the mixture is too dry, add some water to achieve the desired consistency.

10. 10

    Simmer the chana masala for 10-15 minutes on low heat, allowing the flavors to blend together.

11. 11

    Garnish with chopped cilantro before serving. Serve hot with rice, naan, or any Indian bread of your choice.