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1. Drain and rinse the Chickpeas. Finely chop the Onion and Tomatoes. Mince the Ginger, Garlic, and Green chili. Chop the Cilantro and cut the Lemon into wedges.
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2. Heat the Neutral oil in a wide pot over medium heat. Add the Cumin seeds and cook for 15 to 30 seconds until fragrant and sizzling.
3 tbsp Neutral oil,
1 tsp Cumin seeds
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3. Add the Onion and cook, stirring often, for 15 to 18 minutes until deep golden brown.
2 piece Onion
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4. Stir in the Ginger, Garlic, and Green chili. Cook for 1 to 2 minutes until the raw smell fades.
1.5 tbsp Ginger,
4 clove Garlic,
1 piece Green chili
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5. Add the Ground coriander, Ground cumin, Turmeric, Kashmiri chili powder, and Tomato paste. Cook for 30 to 60 seconds, stirring constantly, to bloom the spices.
2 tsp Ground coriander,
1 tsp Ground cumin,
0.5 tsp Turmeric,
1 tsp Kashmiri chili powder,
1 tbsp Tomato paste
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6. Add the Tomatoes and Salt. Cook for 8 to 10 minutes, stirring and mashing occasionally, until the Tomatoes break down and the oil begins to separate from the masala.
3 piece Tomatoes,
1.2 tsp Salt
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7. Add the Chickpeas and Water. Bring to a simmer, then cook uncovered over low to medium-low heat for 15 to 20 minutes, stirring occasionally, until the curry thickens and the Chickpeas absorb the flavor.
2 can Chickpeas,
1.5 cup Water
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8. Lightly mash some of the Chickpeas against the side of the pot to thicken the sauce. Stir in the Garam masala and half of the Cilantro, then simmer for 2 minutes more.
1 tsp Garam masala,
0.2 cup Cilantro
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9. Turn off the heat. Add a squeeze of Lemon and top with the remaining Cilantro. Serve hot with the remaining Lemon wedges alongside.
0.2 cup Cilantro,
1 piece Lemon
By james