Ingredients:
Method:
1. Heat oil in a pan over medium flame.
2. Saute the onions until golden brown.
3. Add the ginger and garlic.
4. Reduce flame to low and cook for 2 to 3 minutes.
5. Add the tomatoes, coriander powder, turmeric powder, cumin powder and red chilli powder.
6. Cook until the oil starts to separate.
7. Add the chickpeas and pour 2 cups of water.
8. Add salt and some coriander leaves.
9. Simmer until the water has almost evaporated.
10. Now add the garam masala powder and stir to mix well.
11. Garnish with ginger juliennes and coriander leaves.
12. Serve hot with rice or roti.
