Chickpea Curry (Chana Masala)

Ingredients

• 2 cups Chickpeas (canned or cooked)
• 1 large Onion
• 2 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 1 tablespoon Garam Masala
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 2 tablespoons Vegetable Oil
• 2 tablespoons Cilantro
• 1 teaspoon Salt

Instructions

1. 1Place a 12-inch heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the 2 tablespoons of vegetable oil and let it heat for 1 minute until shimmering.
2. 2Add the 1 large onion, chopped, to the pot and cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and golden brown. This is when the onion pieces look slightly browned and smell sweet.
3. 3Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant. Be careful not to let it burn.
4. 4Add the 2 medium tomatoes, chopped, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have softened and started to break down. You will see them turn mushy.
5. 5Stir in the 1 tablespoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, and 1 teaspoon salt. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
6. 6Add the 2 cups of chickpeas to the pot and stir to coat them with the spice mixture. Pour in 1 cup of water and bring the mixture to a boil over high heat.
7. 7Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes. Stir occasionally. The curry is ready when the sauce has thickened to your liking and the chickpeas are tender.
8. 8Remove the pot from the heat. Stir in the 2 tablespoons of cilantro. Serve the chickpea curry hot.

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