For the chana masala:
450 grams (15 oz) canned chickpeas drained (or dried chickpeas but need to be soaked and cooked)
4 tablespoons vegetable oil
3 medium red onion, finely chopped
3 medium tomatoes, cut into small cubes
1 tablespoon grated garlic cloves
1 tablespoon grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon ground red chilli
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric powder
Salt, to taste
2 tablespoons fresh coriander leaves for garnishing
Poori or Naan bread
1- If using dried chickpeas, you need to rinse them a couple of times in running water. In a large bowl, cover the chickpeas with water and soak them overnight. The next day, drain the water and transfer the soaked chickpeas to a pressure cooker. Add the water and salt, and cook on medium-high heat until the chickpeas are cooked. Once the pressure is completely released, open the cooker. Remove a chickpea and press between the fingers. It should be soft and should get pressed through. If not, pressure cook again till it is soft. Skip this step if you are using canned chickpeas.
2- Roughly mash the chickpeas using a masher.
3- In a large pan over medium heat, add the vegetable oil. Once the oil is hot, add cumin seeds and stir using a wooden spoon.
4- Add the chopped onions and fry them for 2 minutes until slightly golden.
5- Add the ginger & garlic paste, cumin, red chili powder, coriander powder, turmeric powder, salt, and continue cooking all together for another 2 minutes stirring from time to time with a wooden spoon until well combined.
6- Add the tomatoes to the onions mixture, cook and stir for 3 minutes or until the tomatoes become soft and nicely caramelized.
7- Once the tomato sauce is ready, add to it the mashed chickpeas. Make sure to add a little bit of water to the sauce and cook for 2-3 minutes.
8- Finish the cooking of channa masala by adding the fresh coriander. Mix to combine.
9- Serve the channa masala hot with indian poori or naan bread or cooked rice.