Chana Masala

Method

1. 1Pressure-cook soaked chickpeas with salt until soft (5–6 whistles).
2. 2Heat oil, fry onion until deep golden.
3. 3Add ginger-garlic paste, then tomato purée and spices; cook till thick.
4. 4Add chickpeas with some of their cooking water; gently bubble 12–15 min.
5. 5Mash a few chickpeas to thicken the gravy; finish with amchur and coriander.
6. 6Serve with jeera rice or roti.