Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Heat 150 ml of olive oil in a pan. Add 2 chopped onions and sauté until they turn golden brown, which takes approximately 5-7 minutes.

2. 2.Add Tomatoes

   Add 2 chopped tomatoes to the pan and cook for about 3-4 minutes, stirring occasionally, until they soften.

3. 3.Add Spices

   Add 3 tsp of turmeric powder, 1 tsp of chili powder, 2 tsp of salt, 3 tsp of garlic paste, and 1 chopped green chili. Mix well and cook for 2-3 minutes until the spices are fragrant.

4. 4.Simmer with Water (First Batch)

   Pour in 100 ml of water and continue to cook the mixture for about 5 minutes, stirring occasionally, until the oil starts to separate from the masala.

5. 5.Add Chickpeas and Simmer

   Add 500g of boiled chickpeas (chana) to the pan. Pour in 500 ml of water and bring the mixture to a boil. Reduce heat and simmer for 10-12 minutes, allowing the chickpeas to absorb the flavors and the gravy to thicken slightly.

6. 6.Add Ground Cumin

   Sprinkle 2 tsp of ground cumin (jeera) over the chickpeas and mix gently. Cook for another 1-2 minutes.

7. 7.Garnish and Serve

   Garnish with fresh coriander leaves and serve hot.