Ingredients:

  • 2 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 green serrano chilies, slit lengthwise
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup crushed tomatoes
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat. Add cumin seeds and wait until they sizzle and smell nutty.
  2. Add the diced onions. Sauté for 7–10 minutes, stirring occasionally, until they turn a deep mahogany gold.
  3. Stir in the ginger paste, garlic paste, and slit chilies. Cook for 1 minute until the raw scent disappears and the mixture smells fragrant.
  4. Lower the heat slightly and stir in the coriander, garam masala, turmeric, and chili powder.
  5. Toast the spices for 30–60 seconds, adding a splash of water if the pan looks too dry to prevent burning.
  6. Pour in the crushed tomatoes and salt. Cook for 3–5 minutes until the tomato paste darkens and the oil begins to separate.
  7. Stir in the drained chickpeas and water. Simmer until the sauce thickens, lightly mashing a few chickpeas to create a velvety texture.
  8. Stir in lemon juice and garnish with chopped fresh cilantro before serving or portioning for meal prep.