Chana Masala

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3. 3

   Add the chopped onion and sauté for 4-5 minutes until golden brown.

4. 4

   Add the minced garlic, grated ginger, and chopped green chili. Sauté for 1-2 minutes until aromatic.

5. 5

   Add the chopped tomatoes and cook for 5-6 minutes until they soften and the oil starts to separate.

6. 6

   Stir in the coriander powder, turmeric powder, chili powder, and salt. Cook for 1 minute to toast the spices.

7. 7

   Add the cooked chickpeas and mix well to coat them with the masala.

8. 8

   Pour in the water and bring the mixture to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until the gravy thickens.

9. 9

   Stir in the garam masala and cook for another 2 minutes.

10. 10

    Turn off the heat and garnish with chopped cilantro before serving.

11. 11

    Serve hot with rice or flatbread.