Chana Masala

Ingredients

• Cooking oil (2 tablespoons)
• Cumin seeds (1 teaspoon)
• Onion (1 large, finely chopped)
• Garlic (3 cloves, minced)
• Ginger (1 inch, grated)
• Green chili (1, slit lengthwise (adjust to taste))
• Tomatoes (2 large, chopped)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Salt (to taste)
• Chickpeas (2 cups, cooked (or 1 can, drained and rinsed))
• Water (1 cup)
• Garam masala (1 teaspoon)
• Fresh cilantro (for garnish)
• Lemon juice (1 tablespoon)

Instructions

1. Heat the cooking oil in a large pan over medium heat.
2. Once the oil is hot, add the cumin seeds and let them splutter for a few seconds, releasing their aromatic oils.
3. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
4. Stir in the minced garlic, grated ginger, and slit green chili. Sauté for an additional minute until fragrant.
5. Add the chopped tomatoes to the pan and cook until they break down and become soft and mushy, about 5-7 minutes.
6. Stir in the coriander powder, turmeric powder, and salt, mixing well to combine the spices with the tomatoes.
7. Add the cooked chickpeas and pour in the water. Stir to combine all the ingredients.
8. Cover the pan and let it simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
9. Once done, sprinkle garam masala over the dish and mix well to incorporate.
10. Garnish with fresh cilantro and a drizzle of lemon juice before serving.
11. Serve hot with steamed basmati rice or freshly made naan bread for a delightful meal.