Prepare the Ingredients: Heat oil in a large pot or kadai. Add cumin seeds and let them splutter. 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 the pureed tomatoes and cook until the oil separates from the masala.
Cook the Chickpeas: Add turmeric, coriander, cumin, garam masala, red chili powder, and amchur or tamarind paste to the masala mixture. Cook for a minute until the spices are fragrant. Incorporate the chickpeas, ensuring they're well coated with the masala. Season with salt. Add water to achieve the desired curry consistency. Bring to a boil, then simmer for 10-15 minutes, allowing the flavors to meld.
Garnish and Serve: Check the seasoning and adjust if necessary. Garnish with fresh coriander leaves. Serve hot with rice, bhature, roti, or naan.
4 servings
150g
* 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.