Chana masala

Ingredients

• Chickpeas
• Tomato
• Onion
• Green chili
• Garlic
• Ginger
• Gatam masala
• Turmeric powder
• Cumin powder
• Chili powder
• Paprika powder
• Black pepper
• Olive oil
• Cilantro

Instructions

1. 1

   Heat oil in a pan over medium heat. Add the chopped onions and cook until they become translucent about 4-5 minutes.

2. 2

   Add the minced garlic ginger and chopped green chili. Sauté for 1-2 minutes until fragrant.

3. 3

   Add the diced tomatoes to the pan and cook until they soften stirring occasionally. This should take about 5 minutes. You can mash the tomatoes slightly with a spoon to help them break down.

4. 4

   Add turmeric cumin powder chili powder paprika and black pepper.

5. 5

   Stir well to combine letting the spices cook for 1-2 minutes to release their flavor.

6. 6

   Add the chickpeas to the pan and stir to coat them in the spice mixture. Pour in a bit of water (about 1/4 cup) if the mixture looks too dry to create a saucy consistency.

7. 7

   Lower the heat and cover the pan. Let it simmer for about 10-15 minutes stirring occasionally.

8. 8

   Add a bit more water if needed for a saucier consistency.

9. 9

   Final Seasoning: Sprinkle garam masala over the curry stir well and let it cook for another 2-3 minutes.

10. 10

    Garnish with fresh cilantro (if available) and serve hot with rice or naan.

Equipment

• Medium pan or skillet
• Knife
• Cutting board
• Spoon or spatula
• Can opener (if using canned chickpeas)
• Measuring spoons (optional but ideal)