Ingredients:
- 2 cans chickpeas, drained and rinsed
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 2-3 green chilies, chopped
- 2-3 tomatoes, chopped
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp amchur (dried mango powder)
- Salt, to taste
- 2 tbsp oil
- Fresh coriander leaves, chopped
Instruction:
- Heat oil in a pan on medium heat. Add cumin seeds and coriander seeds, and let them splutter.
- Add chopped onions, garlic, ginger, and green chilies. Sauté for 3-4 minutes or until the onions are translucent.
- Add chopped tomatoes and cook until they are soft and mushy.
- Add turmeric powder, garam masala, red chili powder, amchur, and salt. Mix everything together and cook for another minute or two.
- Add the chickpeas and mix everything together. Add some water if needed to make a thick gravy.
- Cover the pan and let it simmer for 15-20 minutes or until the chickpeas are tender and the sauce has thickened.
- Garnish with fresh coriander leaves and serve hot with rice or naan.
Enjoy your delicious and flavorful Chana Masala, perfect for a vegetarian meal!
