Ingredients

  • 1 cup chickpeas (soaked overnight or 1 can, drained)
  • 1 large onion (finely chopped)
  • 2 tomatoes (pureed)
  • 3 cloves garlic (minced)
  • 1 -inch ginger (grated)
  • 2 green chilies (chopped)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon chana masala (optional)
  • ½ teaspoon salt (or as per taste)
  • 2 tablespoons oil
  • 1 cup water
  • 1 tablespoon chopped coriander leaves (for garnish)
  • ½ Juice of lemon

Instructions

  • Step 1

    Prepare the Chickpeas If using dried chickpeas, soak them overnight and boil them in a pressure cooker with water and a pinch of salt until soft (about 4–5 whistles). If using canned chickpeas, rinse and drain them well.

  • Step 2

    Prepare the Masala Base Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant. Pour in the pureed tomatoes and cook until the oil starts to separate from the mixture.

  • Step 3

    Add Spices and Chickpeas Add turmeric, red chili powder, coriander powder, salt, and chana masala. Mix well. Stir in the boiled chickpeas and mix everything together. Add 1 cup of water and let it simmer for 10 minutes, stirring occasionally.

  • Step 4

    Final Touches Sprinkle garam masala and mix well. Turn off the heat and squeeze fresh lemon juice over the curry. Garnish with chopped coriander leaves.