Prepare the Base: Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add Spices and Tomatoes: Mix in turmeric, coriander, cumin, and red chili powders. Cook for a minute until the spices are fragrant. Add the tomatoes and cook until they soften and the oil starts to separate from the mixture.
Combine with Chickpeas: Add the cooked chickpeas to the pan, stirring well to coat them with the spice mixture. Pour in water and mix. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to blend and the gravy to thicken.
Final Touches: Sprinkle garam masala over the curry and adjust salt to taste. Stir well and cook for an additional 2-3 minutes.
Garnish and Serve: Garnish with chopped cilantro leaves. Serve hot with steamed rice, naan, or roti, accompanied by lemon wedges.
4 servings
180g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.