Chana Masala (High-Protein)

Method

1. 1Pressure cook soaked chickpeas with water and salt for 4–5 whistles until tender; reserve a cup of the cooking liquid.
2. 2Heat oil in a wide pan, crackle cumin, then add onion and cook till golden brown — about 6 minutes.
3. 3Add ginger-garlic paste and green chillies; fry 1 minute. Stir in tomato puree and cook till oil separates.
4. 4Add turmeric, coriander powder, and remaining salt; cook for 2 minutes.
5. 5Add cooked chickpeas with the reserved liquid; gently bubble 10 minutes until the gravy thickens and clings to the chana.
6. 6Finish with garam masala and amchur for the signature tang. Serve hot with basmati rice or roti.