Ingredients:

  • 2 tablespoons vegetable oil (or ghee)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1-2 green chilies, finely chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • ¼ teaspoon asafoetida (hing), optional
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • ½ cup water
  • 1 tablespoon tomato paste
  • 1 teaspoon amchur powder (dried mango powder), optional
  • Salt to taste
  • Fresh cilantro (coriander), chopped, for garnish
  • Lemon juice, to taste

Instructions:

  1. Heat oil in a skillet. Add onions and sauté until softened and lightly golden. Add garlic, ginger, and green chilies (if using), and sauté until fragrant.
  2. Add the cumin, coriander, turmeric, chili powder, garam masala, and asafoetida (if using) to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant.
  3. Add the diced tomatoes and tomato paste. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
  4. Stir in the drained and rinsed chickpeas and water. Bring back to a simmer, cover, and cook for 15-20 minutes, or until the sauce has thickened and the chickpeas are heated through.
  5. Stir in amchur powder (if using) and season with salt to taste. Squeeze in lemon juice to taste and garnish with fresh cilantro.
  6. Serve hot, garnished with fresh cilantro and a squeeze of lemon.