Chana Masala

Instructions

1. 1

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

2. 2

   Cook the chickpeas in a pressure cooker or a pot with fresh water until they are tender. If using a pressure cooker, cook for about 20-25 minutes after the first whistle. If using a pot, it may take up to an hour.

3. 3

   Finely chop the onion, tomatoes, garlic, ginger, and green chili.

4. 4

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

5. 5

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

6. 6

   Add the chopped garlic, ginger, and green chili. Sauté for another 2 minutes.

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, and garam masala. Mix well and cook for a minute.

9. 9

   Add the cooked chickpeas and about a cup of water (or enough to get the desired consistency). Stir well.

10. 10

    Add the amchur powder and salt to taste. Simmer for 10-15 minutes on low heat.

11. 11

    Garnish with chopped cilantro before serving.

12. 12

    Serve hot with rice, naan, or any Indian bread of your choice.