Chana Masala Sabzi

Instructions

1. 1

   Rinse and soak the chickpeas in water overnight or for at least 8 hours. Drain and rinse them before cooking.

2. 2

   In a large pot, add the soaked chickpeas and enough water to cover them. Cook until they are tender, about 45 minutes to 1 hour. Alternatively, you can use a pressure cooker to speed up the process.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for a couple of minutes.

8. 8

   Add the cooked chickpeas to the pan and mix well with the spice mixture.

9. 9

   Pour in a little water to achieve the desired consistency and let it simmer for about 10 minutes.

10. 10

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

11. 11

    Garnish with chopped cilantro before serving.

12. 12

    Serve hot with rice or Indian bread.