A robust, tangy, and earthy North Indian chickpea curry layered with complex roasted spices and an acidic hit of amchur or pomegranate powder.
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Heat oil in a heavy pot. Sauté onions until deeply browned and caramelized (15 mins ).
Add ginger-garlic paste and cook for 1 minute .
Add tomato purée, chana masala powder, cumin, coriander, and salt. Cook until the oil separates from the masala.
Add the chickpeas and 1 cup of water. Bring to a .
Cover and on low for 20-30 minutes so the chickpeas absorb the spices.
Stir in the amchur powder for a final tart kick. Garnish with cilantro and raw onion.
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