A delicious and aromatic chickpea curry, perfect for a hearty meal.
Heat a drizzle of oil in a large skillet over medium heat.
Using a neutral oil like vegetable or sunflower oil works best for this recipe.
Add the chopped onion and minced garlic to the skillet and sauté until golden brown.
Stir frequently to prevent the garlic from burning.
Stir in the ground coriander, cumin, cayenne pepper, and turmeric, cooking for a minute to release their aroma.
Toasting the spices enhances their flavor.
Add the chopped tomatoes and cook until they soften and blend with the spices.
If the mixture seems dry, add a splash of water.
Mix in the cooked chickpeas and a cup of water, stirring well.
Adjust the water quantity based on your desired curry consistency.
Season with garam masala, salt, paprika, and amchoor powder, then cover and simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Uncover, add the minced green chili and grated ginger, and cook for another minute.
Adding these ingredients at the end keeps their flavors fresh and vibrant.
Serve the curry hot, garnished with fresh cilantro if desired.
Pair with rice or bread for a complete meal.
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