About the Author
Priya Sharma
Food scientist and Indian cooking expert. I specialize in the chemistry behind spice blends and traditional fermentation techniques.
Instructions
1
Heat oil in a large pan over medium heat. Add onions and cook until deeply golden, about 12-15 minutes.
2
Add garlic, ginger, and green chilies. Saute for 2 minutes until fragrant.
3
Add cumin, coriander, turmeric, and chana masala powder. Stir for 30 seconds.
4
Pour in tomato puree. Cook for 10 minutes until oil begins to separate from the masala.
5
Add chickpeas and 1 cup water. Simmer for 15-20 minutes until sauce thickens and chickpeas absorb flavors.
6
Stir in amchur, garam masala, and lemon juice. Taste and adjust salt.
7
Garnish with fresh cilantro and serve hot with rice, naan, or bhature.
Ingredients
Tags
More Recipes
Five-Spice Glazed Salmon
35 min • Moderate
Szechuan Peppercorn Mapo Tofu
35 min • Moderate
Mole Poblano with Chocolate
150 min • Challenging
Related Posts
Pomegranate Molasses: Sweet-Tart Magic in a Bottle
Ahmed Al-Rashid • Spice tip
Harissa Paste: From Traditional to Creative Uses
Ahmed Al-Rashid • Spice tip
Baharat: The Seven-Spice Blend That Defines Arab Cooking
Ahmed Al-Rashid • Spice tip
Preserved Lemons: Making and Using This Essential
Ahmed Al-Rashid • Spice tip
Comments 0
Log in to leave a comment.
No comments yet. Be the first!