Punjabi Chana Masala

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp Aai cha Chana Masala
• 2 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp amchur (dry mango) powder
• 1 tsp garam masala
• Fresh coriander leaves for garnish
• Salt to taste
• 1 tsp cumin seeds
• 2 cups water

Instructions

1. 1 Heat oil in a pan and add cumin seeds. Let them splutter.
2. 2 Add chopped onions and sauté until golden brown.
3. 3 Add ginger-garlic paste and sauté for 2 minutes.
4. 4 Add tomato puree and cook until oil separates.
5. 5 Add Chana Masala, turmeric powder, red chili powder, and salt. Mix well.
6. 6 Add cooked chickpeas and mix well to coat with the masala.
7. 7 Add water and bring to a boil. Simmer for 15-20 minutes.
8. 8 Add amchur powder and garam masala. Mix well.
9. 9 Garnish with fresh coriander leaves and serve hot with rice or bhatura.