1 tablespoon canola oil
1 large yellow onion, diced
¼ cup ginger-garlic paste
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 lbs. tomatoes, diced
4 cups cooked chickpeas or 2 (15-oz.) can chickpeas, rinsed and drained
2 teaspoons roasted cumin seeds, crushed or ground
1 tablespoon amchoor powder
1 teaspoon garam masala
2 teaspoons paprika
½ teaspoon salt
½ lemon, juiced
2 hot green chili peppers
Cooked basmati rice for serving, optional
Chopped cilantro for garnish, optional
Preheat the oil in a large skillet over medium heat.
Add the onions and sauté for about 5 minutes, until nicely browned.
Turn heat to medium-low.
Add the ginger-garlic paste and sauté for about 3 more minutes.
Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
Stir for a few seconds.
Add the tomatoes and cook for 10 minutes.
Add the chickpeas.
Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
Cook covered for 10 minutes.
Remove the cover and add the minced chili.
Stir and cook uncovered for 30 seconds.