Channa Masala

Ingredients

• Water (1 cup)
• Oil (2 tablespoons)
• Lemon juice (2 tablespoons)
• Fresh cilantro (1/4 cup, chopped)
• Salt (1 teaspoon)
• Garam masala (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin seeds (1 teaspoon)
• Green chilies (2, slit lengthwise)
• Tomatoes (2 cups, chopped)
• Ginger (1 inch, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Chickpeas (2 cups, cooked (or 1 can, drained and rinsed))

Instructions

1. In a large pan, heat the oil over medium heat until shimmering.
2. Add the cumin seeds and let them splutter for about 30 seconds, releasing their earthy aroma.
3. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Introduce the chopped tomatoes and slit green chilies to the pan. Cook until the tomatoes have softened and turned mushy, about 5 minutes.
6. Sprinkle in the coriander powder, turmeric powder, garam masala, and salt. Mix well to combine the spices with the tomato mixture.
7. Add the cooked chickpeas and pour in the water. Stir well to ensure the chickpeas are coated in the sauce.
8. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
9. Remove from heat and garnish with freshly chopped cilantro and a squeeze of lemon juice.
10. Serve hot with basmati rice or warm naan, and enjoy!