Chickpea Curry (Chana Masala)

This dish needs no introduction. It is almost universally liked, so give it a try! And yes, try to pick up the commercial Chana Masala spice mix, as it adds a whole new dimension to the dish.

(This dish serves 2)

Ingredients
1 can (540 mL) chickpeas, drained
3 cups chopped tomatoes
2 medium onions, chopped
1/2 cup boiling water
2 Tbsp oil
1 tsp cumin seeds
1" finely chopped ginger

2-3 cloves of garlic

1 Tbsp Chana Masala spice mix (i.e. MDH Brand). If not available, use Garam Masala instead.

1 Tbsp coriander powder 

1 tsp amchur powder
1 tsp salt

Preparation

1. On high heat, melt ghee (or heat oil) and pop cumin seeds.
   
2. Add onions, and sauté on medium heat for 5-10 minutes, until the onions are turning golden. Then add minced ginger and minced garlic and cook for one more minute.
   
3. Add tomatoes, salt, and spices and cook for another 3 minutes.
   
4. Add chickpeas.  Stir until spice mix is mixed in nicely.
   
5. Add 1/2 cup boiling water and let cook uncovered for another 10 minutes, or in InstantPot on Steam setting (high) for 5 minutes followed by steam release.
   

Serve with rice (preferably basmati), Indian Mixed Pickle (I like the Pachranga brand, and a dollop of yogurt.