My Go-To Chana Masala Recipe: A Flavour Fiesta!

Ingredients

• 1 cup (200g) dried chickpeas, rinsed (or 2 cans (15oz/425g each) cooked chickpeas, drained and rinsed)
• Water, for soaking (if using dried chickpeas)
• 1 teaspoon baking soda (if using dried chickpeas - optional, speeds up cooking)
• 1 teaspoon salt, or to taste
• 2 tablespoons vegetable oil (or ghee for extra richness)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• 1 inch ginger, grated (about 1 teaspoon)
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (or Kashmiri chili powder for color and mild heat)
• 1 (14.5 oz/411g) can crushed tomatoes
• 1/2 cup (120ml) water (or chickpea cooking liquid)
• 1 tablespoon lemon juice (or amchur powder/dried mango powder for traditional tanginess)
• 1 teaspoon garam masala
• Salt, to taste
• Fresh cilantro, chopped
• Thinly sliced red onion (optional)