Chana Masala

Instructions

1. 1

   Rinse and soak the chickpeas in water overnight or for at least 8 hours.

2. 2

   Drain the soaked chickpeas and pressure cook them with fresh water until they are soft and cooked through.

3. 3

   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

4. 4

   Add the chopped onion and sauté until it turns golden brown.

5. 5

   Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.

6. 6

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

7. 7

   Mix in the coriander powder and garam masala, and cook for another minute.

8. 8

   Add the cooked chickpeas to the pan and mix well with the masala.

9. 9

   Add salt to taste and a little water if needed to adjust the consistency.

10. 10

    Simmer the chana masala for 10-15 minutes, allowing the flavors to meld together.

11. 11

    Garnish with fresh coriander leaves and serve hot with rice or bread.