Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat oil in a pot over medium heat.
- Add onion and cook until soft and lightly golden, about 6-8 minutes.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add crushed tomatoes, coriander, cumin, garam masala, turmeric, chili powder, and salt.
- Cook for 5-7 minutes until the sauce thickens slightly.
- Add chickpeas and water and stir well.
- Simmer uncovered for 25 minutes, stirring occasionally.
- Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Nutrition
Notes
Serve with bhature, naan, or rice.
Add more water for a looser curry if needed.
Flavors deepen after resting.