Channa Masala

How to Prepare

1. Heat 6 tablespoons of oil in a large pan or kadhai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown (about 5-7 minutes).
4. Add 2 tablespoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
5. Add 6 chopped tomatoes (or tomato puree) and cook until the mixture becomes mushy (about 5 minutes).
6. Add 2 teaspoons of turmeric powder
7. 3 tablespoons of channa masala powder
8. 2 teaspoons of red chili powder
9. 2 teaspoons of coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
10. Add the cooked chickpeas (from pre-processing) along with 4 cups of water or the reserved cooking liquid. Mix well.
11. Simmer the gravy for 15-20 minutes on low heat, stirring occasionally, until the flavors meld together.
12. Add 2 teaspoons of garam masala and 4 tablespoons of chopped coriander leaves. Mix well and turn off the heat.
13. Serve hot with rice, naan, or roti.